Kung Pao Chicken for Two
Why This Recipe Works
We started our spicy, tingly Kung Pao Chicken by toasting peanuts in a skillet to maximize their crunch before setting them aside to cool. Next we toasted crushed Sichuan peppercorns and arbol chiles that we'd halved lengthwise to release their heat. We stirred in plenty of garlic and ginger and then added marinated diced chicken thighs. We covered the skillet to facilitate quick and even cooking of the chicken. When it was almost cooked through, we added some celery for crisp freshness and then a quick and concentrated sauce mixture that cooked down to a glaze. Stirring in the scallions and toasted peanuts last ensured that they retained their all-important crunch.