Best for: The tingle-and-heat chicken that made Sichuan famous.
Kung pao chicken is built on two sensations: the burn of dried chiles and the floral tingle of Sichuan pepper, balanced by a glossy sweet-sour sauce and a handful of peanuts. A cast-iron skillet on the grill gets wok-hot and keeps the chicken searing instead of stewing — which is the whole game with this dish.
Cast iron: Large cast-iron skillet over direct high heat on the grill; 500°F. Equipment: 12-inch cast-iron skillet, grill, spatula, small bowls.
Ingredients
Marinate: 15 minutes. Total: 45 minutes.
Chicken and marinade
- 1 1/2 lb boneless, skinless chicken thighs, cut into 3/4-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 1/2 teaspoon fine table salt
Sauce and stir-fry
- 2 tablespoons Chinkiang black vinegar (or balsamic vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons neutral oil
- 10–12 dried Chinese red chiles, snipped in half, seeds shaken out
- 1 teaspoon whole Sichuan peppercorns
- 3 garlic cloves, thinly sliced
- 1 tablespoon grated fresh ginger
- 6 scallions, white and light green parts cut into 1/2-inch pieces
- 1/2 cup roasted unsalted peanuts
Directions
Toss the chicken with the soy sauce, Shaoxing wine, cornstarch, and salt and marinate for 15 minutes. Whisk the vinegar, soy sauce, sugar, and cornstarch into the sauce and set it by the grill with everything else prepped — this dish moves fast.
Heat the cast-iron skillet on the grill over direct high heat until it just begins to smoke, about 500°F.
Add the neutral oil, then the dried chiles and Sichuan peppercorns. Stir for about 15 seconds, until dark red and fragrant — do not let the chiles blacken.
Add the chicken in a single layer and let it sear undisturbed for 1 minute, then stir-fry for 3–4 minutes until browned and cooked through to 165°F.
Add the garlic, ginger, and scallions and stir-fry for 30 seconds. Pour in the sauce and toss for about 1 minute, until glossy and clinging.
Fold in the peanuts, tip everything onto a warm platter, and serve at once with rice.
Grilling tip: Have every ingredient within arm’s reach before the skillet heats — kung pao cooks in about five minutes, and there is no pause button.
