Weeknight Kung Pao Chicken with Blistered Peanuts

⏱ 35 min · Serves 4

Sticky, savoury and gently numbing, this quick wok-fried chicken hits all the right notes: charred dried chillies, crunchy peanuts and a glossy black vinegar sauce. Faster than takeaway and far more satisfying.

Per serving: 735 kcal · 40.0g protein · 54.0g carbs · 41.0g fat

Ingredients

• 600g boneless chicken thighs, cut into 2cm cubes
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 2 tsp cornflour
• 1 tsp sesame oil
• 3 tbsp neutral oil (groundnut or sunflower)
• 10 dried red chillies, halved and seeds shaken out
• 1 tsp Sichuan peppercorns, lightly crushed
• 4 garlic cloves, thinly sliced
• 1 thumb ginger, finely chopped
• 5 spring onions, white parts cut into 2cm lengths, green parts sliced
• 100g raw or roasted unsalted peanuts
• Steamed jasmine rice, to serve
• For the sauce: 2 tbsp Chinkiang black vinegar
• For the sauce: 2 tbsp light soy sauce
• For the sauce: 1 tbsp dark soy sauce
• For the sauce: 2 tsp caster sugar
• For the sauce: 1 tsp cornflour
• For the sauce: 4 tbsp cold water

Method

1. Toss the chicken with the Shaoxing wine, 1 tbsp light soy, 2 tsp cornflour and sesame oil. Leave to marinate 15 minutes while you prep everything else.
2. Whisk all the sauce ingredients together in a small bowl until the cornflour and sugar dissolve. Set aside near the hob.
3. If using raw peanuts, toast them in a dry wok over medium heat for 4-5 minutes until golden and fragrant, then tip out and reserve.
4. Heat 2 tbsp oil in the wok over high heat until shimmering. Add the chicken in a single layer and leave undisturbed 2 minutes to colour, then stir-fry 2-3 minutes more until just cooked through. Scrape onto a plate.
5. Lower the heat to medium, add the last 1 tbsp oil, then the dried chillies and Sichuan peppercorns. Stir 20-30 seconds until the chillies darken slightly and smell toasty - do not let them burn.
6. Add the garlic, ginger and spring onion whites; stir-fry 30 seconds until fragrant.
7. Return the chicken to the wok, turn the heat to high, give the sauce a stir and pour it in. Toss for 1-2 minutes until it thickens and coats everything glossily.
8. Stir through the peanuts and most of the spring onion greens. Taste and add a splash more vinegar if you want extra tang. Scatter the remaining greens over and serve at once with rice.