Kung Pao Chicken

Kung pao lives or dies on two things: chicken that stays juicy and chilies toasted just to fragrant. A light cornstarch coat does the first, and thirty seconds of attention does the second. Thighs carry the sauce better than breast and never dry out.

Ingredients

For 4 bowls.

Method

1. Rinse the rice until the water runs nearly clear. Bring it to a boil with the water in a small pot, cover, turn the heat to low and cook 15 minutes, then leave it covered off the heat.

   Timer 15 min

2. While the rice cooks, cut the chicken into 3/4-inch pieces and toss it with the cornstarch, soy sauce and Shaoxing wine. The thin coat keeps the thighs juicy and helps the sauce cling.

3. Cut the peppers and scallions. Stir the sauce ingredients together in a small bowl until the cornstarch dissolves.

4. Heat the peanut oil in a large skillet or wok over high heat. Add the chicken in one layer and leave it for 2 minutes, then stir-fry 3 to 4 minutes more until browned and 165°F inside. Move it to a plate.

   165°F inside

5. Turn the heat to medium. Add the chilies and Sichuan peppercorns and stir for 30 seconds, just until fragrant. Add the garlic, ginger and bell peppers and stir-fry 2 minutes.

6. Return the chicken, stir the sauce and pour it in. Toss for about 1 minute until it thickens and coats everything, then add the scallions and peanuts. Serve over the rice.

Tips

• Pull the chilies off the heat the moment they darken; scorched chilies turn the whole pan bitter.
• Sichuan peppercorns bring the tingle. Crush them in a mortar or under the flat of a knife so they bloom in the oil.