Kung Pao Chicken Sichuan

In a medium bowl, combine the cubed chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

In a small bowl, whisk together the Chinkiang black vinegar, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce (if using), sugar, 1 teaspoon cornstarch, and water or chicken broth until smooth. Set aside. This is your Kung Pao sauce.

Heat 2 tablespoons of peanut or vegetable oil in a wok or large skillet over high heat until smoking. Add the dried Sichuan chilies and whole Sichuan peppercorns. Stir-fry for 15-20 seconds until fragrant and the chilies are slightly darkened, being careful not to burn them. Quickly add the minced garlic and ginger and stir-fry for another 10-15 seconds.

Push the aromatics to one side of the wok. Add the remaining 1 tablespoon of oil to the empty side, then add the marinated chicken in a single layer. Let the chicken sear undisturbed for 1-2 minutes until browned, then stir-fry until cooked through and lightly golden, about 3-4 minutes. Remove the chicken and aromatics from the wok and set aside.

Return the cooked chicken, chilies, and peppercorns to the wok. Add the chopped scallions and toasted peanuts. Give the prepared Kung Pao sauce a quick stir, then pour it over the ingredients in the wok. Stir-fry constantly for 1-2 minutes until the sauce thickens and coats all the ingredients evenly. The sauce should be glossy and bubbling.

Transfer the Kung Pao Chicken Sichuan immediately to a serving platter. Serve hot with steamed white rice for a complete and satisfying authentic Chinese meal. Enjoy the complex flavors and the signature mala sensation!