Chiles and Sichuan peppercorns give this dish its signature hot and numbing flavor.
Marinating chicken breast with salt and soy sauce and coating it in cornstarch helps ensure that it stays moist during its brief cooking period.Cutting all the main ingredients to roughly the same size encourages even cooking and better presentation for chopsticks.
For those of you keeping score at home , yes, this is the third recipe for kung pao chicken that I've published here on Serious Eats in the last seven years. The first was my Rather than getting smacked across the tastebuds with funky fermented bean paste, I got a nose-tingling and tongue-numbing whiff of citrusy Sichuan peppercorn. Instead of an intense mix of minced garlic, ginger, and scallions coating every morsel of chicken, the garlic and ginger flavors were gentle background notes, and the scallions were tender nubs interspersed with the chicken.
From there you stir-fry cubes of chicken breast that have been marinated with soy sauce, Shaoxing wine , cornstarch, and salt.Chicken breast has a reputation for being dry or bland, but with proper cooking , it can be as juicy and tender as you could hope for, with a mild flavor that better showcases the flavor of the wine.
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