Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two

Name: Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two
Yield: Serves 2
Cuisine: Asia, Chinese
Ingredients: 12 ounces, boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes; 2 tablespoons, soy sauce, divided; 1 1/2 teaspoons, cornstarch; 1 1/2 teaspoons, Chinese rice wine or dry sherry; 1/4 teaspoon, white pepper; 1 1/2 teaspoons, Chinese black vinegar; 1 1/2 teaspoons, packed dark brown sugar; 1 teaspoon, toasted sesame oil; 1 1/2 teaspoons, minced garlic; 1 teaspoon, grated fresh ginger; 3 1/2 teaspoons, vegetable oil, divided; 1/4 cup, dry-roasted peanuts; 5-7 , dried arbol chiles, halved lengthwise and seeded; 1/2 teaspoon, Sichuan peppercorns, ground coarse; 1 , celery rib, cut into ½-inch pieces; 3 , scallions, white and light green parts only, cut into ½-inch pieces

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Appears in Cook's Illustrated November/December 2018

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

SERVES2

TIME40 minutes

Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two

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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