Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken and crunchy peanuts with a spicy, numbing, and slightly sweet sauce. Its vibrant red color and complex flavors make it an irresistible meal.
Ingredients
15 items- Chicken thigh (or breast) 250g
- Fried peanuts 50g
- Dried red chilies 10
- Sichuan peppercorns 1 tsp
- Scallions 2
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tbsp
- Cooking wine 1 tbsp
- Cornstarch 1 tbsp for marinating + 1 tsp for sauce
- Salt 1/2 tsp
- White pepper a pinch
- Cooking oil as needed
Nutrition
Steps （8 steps）
Marinate the chicken: Dice the chicken thighs into 1.5 cm cubes. Add 1 tbsp cooking wine, 1/2 tsp salt, a pinch of white pepper, and 1 tbsp cornstarch. Mix well and let sit for 15 minutes to tenderize and flavor the meat.
Prepare the sauce: In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tbsp sugar, 1 tsp cornstarch, and 2 tbsp water. Stir until sugar and cornstarch are fully dissolved. Set aside.
Fry the peanuts: Heat a wok over medium heat, add a little oil, and stir-fry the peanuts on low heat for about 2 minutes until they turn light golden and fragrant. Remove and set aside.
Bloom the aromatics: Add 2 tbsp oil to the wok and heat over medium heat until about 50% hot. Add Sichuan peppercorns and dried chili sections. Stir-fry on low heat for about 30 seconds until the chilies turn dark red and the peppercorns release fragrance. Be careful not to burn them.
Stir-fry the chicken: Turn the heat to high. Add the marinated chicken and stir-fry quickly for 1-2 minutes until the chicken changes color and is just cooked through. Remove and set aside.
Sauté aromatics: Leave a little oil in the wok. Add ginger slices, garlic slices, and scallion pieces. Stir-fry over medium heat for about 20 seconds until fragrant.
Combine everything: Return the chicken and peanuts to the wok. Pour the prepared sauce along the edge of the wok. Stir-fry over high heat for about 30 seconds until the sauce thickens and coats the ingredients evenly. Turn off the heat.
Serve: Transfer the Kung Pao Chicken to a plate and serve immediately while hot.
Tips
For best results, fry or roast the peanuts in advance and remove the skin to avoid bitterness. Adjust the amount of chilies and Sichuan peppercorns to your preferred spice level. High heat quick stir-frying keeps the chicken tender. Vinegar and sugar can be fine-tuned to taste.
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