Kung Pao Chicken
A fiery Sichuan classic featuring tender chicken pieces stir-fried with roasted peanuts, dried chilies, and Sichuan peppercorns in a glossy sweet-savory-spicy sauce that tingles the tongue.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 3/4-inch cubes
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp Chinkiang black vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil
- 10 dried red chilies, snipped and seeds shaken out
- 1 tsp Sichuan peppercorns
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 3 stalks green onion, cut into 1-inch pieces
- ½ cup roasted unsalted peanuts
Method
- Toss the diced chicken with 1 tbsp soy sauce, Shaoxing wine, and 1 tsp cornstarch. Let marinate for 10 minutes.
- Mix together the sauce ingredients: 2 tbsp soy sauce, black vinegar, sugar, sesame oil, and cornstarch slurry. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat until smoking. Add the dried chilies and Sichuan peppercorns, stir-fry for 30 seconds until fragrant and darkened.
- Add the marinated chicken in a single layer. Let sear without moving for 1 minute, then stir-fry for 3-4 minutes until cooked through and lightly browned.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Pour in the sauce mixture, toss to coat, and cook for 1 minute until the sauce thickens and glazes the chicken.
- Add peanuts and green onion pieces, toss to combine. Serve immediately over steamed rice.
Chef's note: For authentic Sichuan flavor, toast whole Sichuan peppercorns in a dry pan, grind, and add to the sauce. Adjust the number of dried chilies to your heat preference. Cashews can substitute for peanuts.
Nutrition per serving
420kcal
34gprotein
18gcarbs
24gfat
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