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Kung Pao Chicken


  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free

Description

A bold and spicy Sichuan classic, Kung Pao Chicken is a stir-fry featuring juicy chicken, roasted peanuts, Sichuan peppercorns, and dried chilies in a savory, slightly sweet sauce. Perfectly balanced in heat, umami, and texture, this dish is a must-try for spice lovers.


Ingredients

Scale

Chicken:

  • 1 lb (500g) chicken thighs, cut into bite-sized pieces

Sauce:

  • 2 tsp cornstarch
  • 1 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp Shaoxing wine
  • 3 tbsp sugar
  • ½ tsp sesame oil
  • ⅓ cup water

Stir-Fry:

  • 2 tbsp peanut oil
  • 2 garlic cloves, minced
  • 1 tsp finely chopped ginger
  • 6-10 dried chilies, cut into pieces
  • 3 green onions, chopped (white and green parts separated)
  • 1.5 tsp ground Sichuan peppercorns
  • ¾ cup roasted peanuts

Instructions

  1. Marinate the Chicken:

    • Mix cornstarch and light soy sauce, then coat the chicken. Let it marinate for 10-20 minutes.
    • In a separate bowl, mix the remaining sauce ingredients with water.
  2. Prepare the Wok:

    • Heat peanut oil over high heat. Add garlic, ginger, and dried chilies. Stir-fry for 30 seconds until fragrant.
  3. Cook the Chicken:

    • Add the chicken to the wok and stir-fry until it turns white.
    • Toss in the white parts of the green onions and continue cooking.
  4. Add the Sauce:

    • Pour in the sauce mixture and add Sichuan peppercorns. Stir-fry until the sauce thickens.
  5. Finish with Peanuts and Green Onions:

    • Stir in peanuts and green onions. Mix well before serving.
  6. Serve Hot:

    • Enjoy immediately with steamed rice or a low-carb alternative.

Notes

  • For Less Heat: Reduce the number of dried chilies and remove their seeds.
  • For Extra Spice: Increase Sichuan peppercorns or add chili flakes.
  • Best Substitute for Sichuan Peppercorns: A mix of black pepper and coriander seeds.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Chinese, Sichuan

Nutrition

  • Calories: 400
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg