Kung pao chicken with roasted peanuts

• 680 g boneless skinless chicken thighscut into 2cm pieces
• 2 tbs cornstarch
• 3 tbs store-bought soy sauce
• 2 tbs Chinese black vinegar
• 1 tbs shaoxing wine
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 1 tsp chili flakes
• 12 dried red chilliessnipped in half, seeds shaken out
• 60 g roasted unsalted peanuts
• 4 garlic clovesminced
• 15 g fresh gingerminced
• 6 scallionswhite and green parts separated, cut into 2cm pieces
• 1 tsp Sichuan peppercorns
• 2 tbs avocado oil
• 3 tbs water
• ½ tsp kosher salt

1. 1

   Toss the chicken pieces with 1 tbs cornstarch and the kosher salt in a medium bowl until every piece is lightly coated — no dry patches of starch visible. Set aside while you prep everything else.

2. 2

   Make the sauce: whisk together the soy sauce, black vinegar, shaoxing wine, sugar, sesame oil, chili flakes, the remaining 1 tbs cornstarch, and the water in the same bowl until the cornstarch dissolves completely and you can't see any lumps. Set near the stove.

3. 3

   Heat the wok over high heat until a drop of water evaporates on contact, about 1 minute. Add 1 tbs avocado oil and swirl to coat. Add the chicken in a single layer and let it sear undisturbed for 2 minutes until the bottoms are golden brown and release easily from the wok. Stir-fry for another 2 minutes until cooked through and no pink remains. Transfer to a plate.

   Tip: Work in two batches if your wok is crowded — overcrowding steams instead of sears.

4. 4

   Return the wok to high heat and add the remaining 1 tbs avocado oil. Toss in the dried red chillies and Sichuan peppercorns, stir-frying for 30-40 seconds until the chillies darken slightly and the oil smells intensely fragrant and peppery — don't let them blacken.

   Tip: If the chillies start turning black, immediately move to the next step — burnt chillies taste acrid.

5. 5

   Add the scallion whites, garlic, and ginger. Stir-fry for 30-45 seconds until the garlic is golden at the edges and the kitchen smells incredible.

6. 6

   Return the chicken to the wok and pour in the sauce. Toss everything constantly for 60-90 seconds as the sauce thickens and turns glossy and coats the back of a spoon. You'll see it go from watery to clingy — that's the cornstarch doing its thing.

7. 7

   Kill the heat and fold in the peanuts and scallion greens, tossing for 15-20 seconds until everything is combined and the peanuts are glistening with sauce.

   Tip: Adding the peanuts off-heat keeps them crunchy. Keeps in the fridge for up to 3 days — reheat in a wok or skillet over medium-high heat with a splash of water to loosen the sauce.

• wok (35cm (14-inch))
• cutting board
• mixing bowl (medium)

Per serving

Nutritional values are estimates only.