Ingredients:

  • 1.0 lb boneless, skinless chicken breast or thighs, cubed
  • 1 tbsp soy sauce (for marinade)
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 1/2 tsp white pepper
  • 1 tbsp cornstarch (for marinade)
  • 1/2 cup chicken broth
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch (for sauce)
  • 10 dried red chili peppers (like Arbol)
  • 1 tbsp chopped ginger
  • 3 cloves minced garlic
  • 1 medium chopped zucchini
  • 1/3 cup roasted peanuts
  • 2 tbsp cooking oil

Instructions:

  1. Cut the chicken breast or thighs into 1-inch cubes. In a medium bowl, combine the chicken with 1 tbsp soy sauce, rice wine (or dry sherry), white pepper, and 1 tbsp cornstarch. Toss thoroughly until coated. Set aside to marinate for at least 10 minutes.
  2. In a separate bowl, whisk together the chicken broth, light soy sauce, dark soy sauce, rice vinegar, brown sugar, sesame oil, and 1 tbsp cornstarch until the cornstarch is completely dissolved. Set aside.
  3. Heat 1 tbsp of cooking oil in a wok or large skillet over high heat. Add the dried chili peppers, ginger, and garlic. Stir-fry for 30 seconds until fragrant. You can remove the peppers if desired, or leave them in.
  4. Push the aromatics to the side. Add the remaining 1 tbsp of cooking oil and the velvetized chicken. Sear the chicken, tossing occasionally, until fully cooked through and golden brown (about 3–4 minutes). Add the chopped zucchini and stir-fry for 1–2 minutes until crisp-tender.
  5. Stir the prepared Kung Pao sauce mixture one last time and pour it into the wok. Bring the mixture quickly to a boil, stirring constantly until the sauce thickens instantly into a glossy glaze (about 30 seconds).
  6. Stir in the roasted peanuts. Toss to coat all ingredients evenly in the sauce. Serve immediately over rice.