Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Ingredients
14 items- Chicken breast 300g
- Peanuts 50g
- Dried red chili peppers 10
- Sichuan peppercorns 1 tsp
- Scallions 2
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Chinese black vinegar 1 tbsp
- White sugar 1 tbsp
- Shaoxing wine (or dry sherry) 1 tbsp
- Cornstarch 1 tbsp
- Salt 1/2 tsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Dice the chicken breast. Mix with Shaoxing wine, 1 tbsp light soy sauce, cornstarch, and a pinch of salt. Let marinate for 15 minutes.
Prepare the sauce: combine the remaining 1 tbsp light soy sauce, black vinegar, sugar, cornstarch, and a little water.
Heat oil in a wok over low heat. Add Sichuan peppercorns and dried chili peppers, stir until fragrant. Add scallions, ginger, and garlic.
Turn to high heat, add marinated chicken, and stir-fry quickly until it changes color.
Pour in the sauce, continue stir-frying until the sauce thickens and coats the chicken.
Finally, add the roasted peanuts and toss quickly to combine. Serve immediately.
Tips
Cut the chicken evenly and fry over high heat to keep it tender. Add peanuts at the end for crunchiness. Adjust the amount of chili and peppercorn to your taste.
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