Quick Weeknights · Chinese
Kung Pao Chicken
Velveted chicken thigh with blistered dried chilies and peanuts in a tart, glossy vinegar sauce that hits the wok for barely a minute.
Why This Works
The velveting technique creates a protective cornstarch barrier that locks in moisture while allowing for high-heat browning. By introducing the aromatics and sauce sequentially, we ensure the volatile essential oils are released without burning, resulting in a balanced, vibrant glaze that maintains the crunch of the peanuts and scallions.
The Upgrade
Pour the sauce down the hot side of the wok rather than into the middle. It caramelizes on contact and picks up a faint smokiness.
Chef's Secret
Michelin TechniqueSeed the dried chilies. They are there for fragrance and mild warmth, and leaving the seeds in turns a balanced dish into something one-dimensionally hot.
Ingredients
Total time including resting: 45 min
Directions
Toss the chicken with 1 tbsp cornstarch and Shaoxing wine; marinate for 20 minutes to tenderize.
20 minWhisk the remaining cornstarch with the Kung Pao sauce mixture in a small bowl until smooth.
Heat oil in a wok until shimmering, then stir-fry dried chilies and Sichuan peppercorns until darkened.
1 minAdd chicken in a single layer to sear, stirring until fully cooked and browned.
5 minIncorporate the garlic and ginger blend, tossing briefly until fragrant.
1 minPour in the sauce mixture and toss until glossy and thickened, then finish by folding in peanuts and scallions.
1 minWine Pairing
Off-dry Riesling
White Wine
The BottleDr. Loosen Blue Slate Kabinett
The dish is sweet, sour and gently spicy all at once, which flattens dry wines. A whisper of residual sugar meets the sauce's sugar head-on and the high acidity stands up to the black vinegar without turning sharp.
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