Name: Sichuan Kung Pao Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 150 g chicken breast; 0.25 tablespoon soy sauce; 0.25 tablespoon rice wine; 0.5 teaspoon starch; 0.5 tablespoon soy sauce; 0.25 tablespoon rice vinegar; 0.25 teaspoon sesame oil; 0.25 tablespoon caster sugar; 0.25 teaspoon starch; 0.75 tablespoon water; 2 pcs chilli peppers; 0.25 teaspoon sichuan pepper; 0.75 clove garlic; 0.25 tablespoon ginger; 1 pc spring onion; 20 g peanuts; sunflower oil; 80 g jasmine rice; 0.25 teaspoon salt; 125 ml water

Step by step process

Preparing the Chicken and Sauce

1
Cut the chicken breasts into cubes about 2 cm in size. Place them in a bowl, add a tablespoon of soy sauce, a tablespoon of rice wine, and two teaspoons of cornstarch. Mix well and let marinate for at least 10 minutes.
TIP:
Marinating tenderizes meat and preserves moisture. Add a bit of starch to the marinade, it creates a protective film against drying out during cooking. Acidity (vinegar, rice wine) helps flavors penetrate the meat. Marinate for at least 10-15 minutes, longer periods yield better results, just watch that the meat doesn't become too tender.
2
Meanwhile, prepare the sauce: in a small bowl combine two tablespoons of soy sauce, one tablespoon of rice vinegar, one teaspoon of sesame oil, one tablespoon of sugar, one teaspoon of cornstarch, and three tablespoons of water. Stir until smooth and set aside.
3
Peel and finely mince the garlic. Grate the ginger on a fine grater. Slice the spring onions into rounds, keeping the white and green parts separate, the white parts go into the wok first, the green parts at the end.
4
Cut the dried chilli peppers in half with scissors and shake out the seeds, these are the hottest part. add them back according to your preference.

Cooking the Rice

5
Rinse the jasmine rice under cold water until the water runs clear. Place in a saucepan, cover with water, add salt, and bring to a boil. Reduce to the lowest heat, cover with a lid, and cook for 12 minutes. Remove from the heat and let rest for another 5 minutes with the lid on.
TIP:
Rinse the jasmine rice (to remove impurities), water-to-rice ratio 1:1.25. Cook for 12 minutes on low heat, then let it rest for 5-10 minutes covered, the resting period is the key to soft and separated grains.

Stir-frying in the Wok

6
Heat the wok over high heat and add oil. Once the oil just begins to smoke, add the marinated chicken pieces and stir-fry for 3-4 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.
7
Add a little more oil to the wok, then add the dried chilli peppers and Sichuan peppercorns. Stir-fry for about 30 seconds over medium heat, the spices should become fragrant but must not burn. Add the white parts of the spring onions, garlic, and ginger and stir for another 30 seconds until wonderfully aromatic.
8
Return the chicken to the wok and pour in the prepared sauce. Increase the heat and stir-fry for 1-2 minutes, until the sauce thickens and coats every piece of chicken with a glossy glaze.
9
Add the roasted peanuts and green spring onion tops, toss briefly, and immediately remove from the heat, the peanuts should remain crunchy.

Serving

10
Spoon jasmine rice onto plates and serve the Kung Pao chicken alongside with its sauce. Serve immediately while the chicken is juicy and the peanuts are still crunchy.

More tips:

Rice wine can be substituted with dry sherry, it is the closest flavor alternative. Regular dry white wine also works, but the result will be less authentic.

Before using, briefly toast the Sichuan peppercorns in a dry pan and grind them in a mortar, this releases their characteristic citrusy aroma and tingling numbing quality.

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