American Kung Pao Chicken

Before you start

• Velvet the chicken to lock in moisture and guarantee that signature takeout tenderness.

  Place the cubed chicken in a bowl, sprinkle with baking soda, and aggressively massage it into the meat for about 60 seconds. Add the light soy sauce, Shaoxing wine, and egg white, stirring vigorously in one circular direction until the liquid is fully absorbed and the mixture feels sticky. Sprinkle 1 tablespoon of the cornstarch over the top and mix to coat, then fold in 1 tablespoon of neutral oil to seal the marinade. Let it sit at room temperature for 15 to 30 minutes.

Ingredients

• boneless skinless chicken breast1 lb
• baking soda1/2 tsp
• light soy sauce1 tbsp
• Shaoxing wine1 tbsp
• egg white1/2 large
• cornstarch2 tbsp
• neutral cooking oil4 tbsp
• low-sodium soy sauce3 tbsp
• dark soy sauce1 tbsp
• hoisin sauce2 tbsp
• oyster sauce1 tbsp
• Chinese black vinegar2 tbsp
• sugar2 tbsp
• unsalted chicken broth1/4 cup
• toasted sesame oil1 tsp
• dried red chili peppers8
• garlic4 clove
• fresh ginger1 tbsp
• scallions4 med
• zucchini1 med
• red bell pepper1 med
• roasted unsalted peanuts1/2 cup

Method

1. 01

   Construct the flavor architecture.

   In a medium bowl, aggressively whisk together the low-sodium soy sauce, dark soy sauce, hoisin, oyster sauce, black vinegar, sugar, chicken broth, the remaining 1 tablespoon of cornstarch, and sesame oil until no lumps remain.

2. 02

   Sear the velveted chicken to set the starch barrier.

   Heat a large wok or heavy, flat-bottomed skillet over high heat until it begins to smoke slightly, then add 2 tablespoons of neutral oil. Drop the marinated chicken in a single layer and do not move it for 45 to 60 seconds to let a protective crust form. Toss quickly and cook for another minute until lightly golden but only 80 percent cooked, then remove the chicken from the wok, leaving the oil behind.

3. 03

   Bloom the aromatics and char the vegetables.

   Return the wok to medium-high heat, adding another tablespoon of oil if dry. Toss in the dried red chilies and stir-fry constantly for 15 to 30 seconds until they turn a deep crimson and smell smoky. Immediately add the garlic, ginger, and white parts of the scallions, stir-frying for 10 seconds before increasing the heat to high and tossing in the zucchini and red bell pepper. Stir-fry aggressively for 2 minutes to blister the peppers while keeping the zucchini tender-crisp.

4. 04

   Bring it all together with the glossy finish.

   Return the partially cooked chicken to the wok. Give your sauce a vigorous stir to reincorporate the settled cornstarch, then pour it over the meat and vegetables. Toss continuously as the sauce hits the hot pan; within 30 to 45 seconds, it will tighten into a dark, glossy glaze that clings tightly to every piece.

5. 05

   Add the final crunch and serve immediately.

   Cut the heat immediately, as boiling the sauce any further will break the starch bonds and turn your beautiful glaze into a watery soup. Off the heat, toss in the roasted peanuts and the green parts of the scallions, stir once more to combine, and serve immediately over steamed white rice.

Notes

• Embrace the dark soy sauce.

  It is entirely responsible for the deep, appetizing mahogany color of the glaze that visually defines takeout food; if you omit it, the flavor will survive, but the dish will look pale and unconvincing.

• Watch the heat on the dried chilies.

  You are looking to toast them to a dark crimson to perfume the oil with a smoky depth. If they turn black, they will taste acutely bitter and throw off the balance of the dish.