Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

Name: Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 1/2 pounds, boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes; 1/4 cup, soy sauce, divided; 1 tablespoon, cornstarch; 1 tablespoon, Chinese rice wine or dry sherry; 1/2 teaspoon, white pepper; 1 tablespoon, Chinese black vinegar; 1 tablespoon, packed dark brown sugar; 2 teaspoons, toasted sesame oil; 1 tablespoon, minced garlic; 2 teaspoons, grated fresh ginger; 2 tablespoons plus 1 teaspoon, vegetable oil, divided; 1/2 cup, dry-roasted peanuts; 10-15 , dried arbol chiles, halved lengthwise and seeded; 1 teaspoon, Sichuan peppercorns, ground coarse; 2 , celery ribs, cut into ½-inch pieces; 5 , scallions, white and light green parts only, cut into ½-inch pieces

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Appears in Cook's Illustrated November/December 2018, America's Test Kitchen TV

Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken and peanuts in a stir-fry that's literally sensational.

SERVES4 to 6

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Gōngbǎo jīdīng is a Sichuan classic said to be named after a Qing Dynasty official who was particularly enamored of the dish (gōngbǎo refers to his title, while jīdīng means diced chicken). The stir-fry is often referred to as kung pao chic...

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