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 information
Yield
4 servings
Ingredients
Marinade
Stir-Fry
Preparation
Marinade
Step 1
Stir wine, soy sauce, and cornstarch in a small bowl. Add chicken and turn to coat. Let sit at least 10 minutes or up to 30.
Stir-Fry
Step 2
Stir vinegar, soy sauce, and sugar in a small bowl; set sauce aside.
Step 3
Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add chicken (along with any marinade clinging to it) and cook, tossing occasionally, until lightly browned all over but not cooked through, 3–4 minutes. Transfer to a plate.
Step 4
Heat remaining 1 Tbsp. oil over medium-high. Add bell pepper and cook, tossing occasionally, until browned and crisp-tender, about 3 minutes. Add dried chiles, scallions, Fresno chile, ginger, garlic, and peppercorns. Cook, tossing constantly, until very aromatic and dried chiles are lightly toasted, about 1 minute. Add chicken and reserved sauce and cook, tossing, until liquid is nearly evaporated and coats chicken, about 1 minute longer. Toss in peanuts. Taste and season lightly with salt if needed.
Step 5
Divide chicken stir-fry among plates and serve immediately.
