Description
Kung Pao Chicken brings spicy Sichuan magic to your dinner table, dancing with bold flavors and tender chicken. Peanuts and chili peppers create a perfect balance of heat and crunch that will make you crave this classic Chinese dish again and again.
Ingredients
Scale
Main Proteins:
- 300 grams (10.5 ounces) chicken thighs, cut into bite-sized pieces
- 1/2 cup peanuts, toasted
Vegetables and Aromatics:
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 green onions, cut into 1/2-inch pieces
- 3 cloves garlic, finely minced
- 5 grams (0.2 ounces) ginger, finely minced
- 10 dried chilies, cut into chunks (remove seeds for less heat)
Seasonings and Sauces:
- 1 tablespoon sugar
- 1 1/2 tablespoons vinegar
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or any cooking wine)
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon chicken stock powder
- 1/2 tablespoon cornstarch
- 3 tablespoons water
- 1/2 tablespoon Chinese chili bean paste
- 1/2 teaspoon dark soy sauce (for color)
- Salt and pepper, to taste
- 1 teaspoon mirin (or any cooking wine)
- 1/2 egg white
- 1 teaspoon dark soy sauce
- 1 1/2 tablespoons cornstarch
- 1/2 tablespoon cooking oil
- 2 tablespoons cooking oil
- 1/2 teaspoon Sichuan peppercorn oil (optional)
Instructions
- Marinate the chicken by blending salt, pepper, mirin, egg white, and dark soy sauce. Gently fold in cornstarch until evenly coated, then mix with cooking oil and let rest for 10 minutes.
- Create the sauce by whisking together sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock powder, cornstarch, water, chili bean paste, and dark soy sauce in a separate mixing bowl.
- Heat a wok to medium-high temperature, add oil, and cook the marinated chicken until golden and fully cooked. Remove and set aside.
- Using the same wok, add additional oil if needed, then quickly sauté dried chilies, minced garlic, and grated ginger until aromatic, approximately 30 seconds.
- Return the cooked chicken to the wok, pour in the prepared sauce, and stir continuously until the sauce thickens and glazes the chicken, about 1-2 minutes.
- Incorporate bell peppers, sliced green onions, and roasted peanuts. Toss vigorously over high heat to maintain vegetable crispness and evenly distribute ingredients.
- Optional: Enhance the dish’s complexity by drizzling Sichuan peppercorn oil for an authentic numbing spice sensation.
- Transfer to a serving plate and accompany with steamed rice for a complete meal.
Notes
- Control spice levels by adjusting the number of dried chilies, allowing customization for different heat tolerances.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the dish’s robust flavor profile.
- Ensure high heat and quick stir-frying to keep vegetables crisp and prevent soggy texture, maintaining authentic Sichuan cooking technique.
- Use fresh, high-quality ingredients like whole Sichuan peppercorns and authentic chili bean paste for the most genuine flavor experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg