Name: Kung Pao Chicken
Yield: 4 servings
Ingredients: 2 tsp. Shaoxing wine, dry sherry, sake, or mirin; 2 tsp. soy sauce; 1 tsp. cornstarch; 1 lb. skinless, boneless chicken thighs or breasts, cut into 1" pieces; 2 Tbsp. rice vinegar; 1 Tbsp. soy sauce; 1½ tsp. sugar; 2 Tbsp. vegetable oil, divided; 1 bell pepper, cut into bite-size pieces; 8–10 red dried chiles (such as chiles de árbol, bird chiles, or frankly any kind; or ½ tsp. crushed red pepper flakes); 2 scallions, chopped; 1 Fresno chile, cut into ¼" rings; 1 1" piece fresh ginger, peeled, finely chopped; 2 garlic cloves, thinly sliced; ½ tsp. Sichuan peppercorns or cracked black peppercorns; ⅓ cup roasted unsalted peanuts; Kosher salt

Image may contain Food Dish Meal Platter and Seafood

Photo by Emma Fishman, Food Styling by Sue Li

We consulted with Lisa Cheng Smith of Yun Hai, who specializes in importing phenomenal Chinese and Taiwanese pantry staples, for a Kung Pao recipe that stays very close to the original but includes seasonal peppers.

Recipe notes

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