Description
Kung Pao Chicken is a fiery, flavorful stir-fry packed with tender chicken, crunchy peanuts, and bold spices in a rich, glossy sauce. A perfect balance of sweet, savory, and spicy.
Ingredients
- Chicken Thighs: 500g, boneless and skinless, diced
- Soy Sauce: 2 tablespoons
- Shaoxing Wine: 1 tablespoon
- Cornstarch: 1 tablespoon
- Peanuts: 1/2 cup, roasted and unsalted
- Dried Red Chilies: 8–10 pieces
- Sichuan Peppercorns: 1 teaspoon
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, finely chopped
- Green Bell Pepper: 1, diced
- Red Bell Pepper: 1, diced
- Scallions: 2 stalks, sliced
- Dark Soy Sauce: 1 tablespoon
- Sugar: 2 teaspoons
- Chinkiang Vinegar: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Water: 2 tablespoons
Instructions
- Preheat Your Equipment: Heat a wok or large skillet over high heat until smoking hot.
- Combine Ingredients: In a bowl, mix diced chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 15 minutes.
- Prepare Your Cooking Vessel: Add a tablespoon of oil to the hot wok. Toast the dried chilies and Sichuan peppercorns until fragrant.
- Assemble the Dish: Add marinated chicken and stir-fry until nearly cooked through. Toss in garlic, ginger, and bell peppers. Stir-fry another 2–3 minutes.
- Cook to Perfection: Mix dark soy sauce, sugar, vinegar, sesame oil, and water. Pour into the wok and stir well. Cook until the sauce thickens.
- Finishing Touches: Stir in toasted peanuts and scallions. Give everything a final toss.
- Serve and Enjoy: Plate hot with steamed jasmine rice or noodles. Garnish with extra scallions if desired.
Notes
- Prep everything before cooking as it comes together fast.
- Adjust chili quantity based on your spice tolerance.
- Use pink peppercorns if Sichuan are unavailable.
- Double the sauce for extra richness and save some as marinade.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Kung Pao Chicken, Chinese stir fry, spicy chicken recipe, Sichuan chicken, quick Asian dinner