Ingredients
- •8 boneless, skinless chicken thighs, cut into 1-inch pieces
- •2 tsp kosher salt
- •1 tsp white pepper
- •For kung pao sauce:
- •3 tbsp soy sauce
- •2 tbsp Chinese black vinegar (or rice vinegar)
- •1 tbsp Shaoxing wine
- •2 tsp sugar
- •1 tsp sesame oil
- •1 tsp cornstarch mixed with 1 tbsp water
- •For stir-fry:
- •2 tbsp neutral oil
- •12–15 dried red chilies (facing heaven or arbol)
- •1 tsp Sichuan peppercorns
- •4 cloves garlic, minced
- •1-inch piece ginger, minced
- •3 scallions, cut into 1-inch pieces
- •½ cup roasted peanuts
- •Steamed white rice for serving
Instructions
1
Season chicken pieces with salt and white pepper.
2
Place in vacuum-seal bags and seal.
3
Preheat sous vide bath to 168°F (76°C). Cook for 8 h.
4
Mix all kung pao sauce ingredients (except cornstarch slurry) in a bowl. Set aside.
5
When chicken is done, remove pieces and pat dry.
6
Heat oil in a wok over the highest possible heat until smoking.
7
Add dried chilies and Sichuan peppercorns. Stir 15 sec until fragrant (not burnt).
8
Add chicken pieces and sear 60 sec without moving. Flip and sear 30 sec.
9
Add garlic and ginger. Toss 15 sec.
10
Pour in the kung pao sauce. Toss to coat.
11
Add cornstarch slurry and toss until the sauce glazes everything.
12
Add scallions and peanuts. Toss 10 sec.
13
Serve immediately over steamed rice.
Notes
- •Chinese black vinegar gives the authentic tang - rice vinegar works but tastes different
- •The dried chilies are for AROMA, not eating - warn your guests
- •Sichuan peppercorns add the signature numbing sensation
- •The confit chicken stays tender even after the aggressive wok sear
Nutrition information
Calories
460 cal
Protein
36g
Fat
24g
Carbs
22g
Tags
chinesesichuanstir-frypeanuts