Description
Kung Pao Chicken is a classic Chinese dish with a perfect balance of savory, sweet, and spicy flavors. The stir-fry features tender chicken, crispy peanuts, fiery chilies, and the numbing sensation of Sichuan peppercorns.
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into small cubes
- 1/2 cup unsalted peanuts
- 10–12 dried red chilies (adjust based on desired spice level)
- 1 tbsp Sichuan peppercorns
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp chili paste or sauce (optional for extra heat)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1–2 tbsp vegetable oil for stir-frying
- For marinating the chicken:
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 tbsp rice wine or dry sherry
Instructions
- Marinate the diced chicken by combining it with soy sauce, cornstarch, salt, and rice wine. Let it sit for at least 15-20 minutes to absorb the flavors.
- Prepare the sauce by mixing soy sauce, hoisin sauce, rice vinegar, sugar, and chili paste in a small bowl. Stir until the sugar dissolves and the sauce is well-combined. Set aside.
- Heat 1-2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and dried red chilies, stir-frying for 1-2 minutes until fragrant.
- Add the marinated chicken to the wok, stir-fry for 4-5 minutes until cooked through and lightly browned.
- Add minced garlic and ginger to the wok, stir-fry for another 30 seconds until fragrant.
- Add the peanuts and the prepared sauce, stirring everything together. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
- Remove from heat and serve hot with steamed rice or fried rice.
Notes
Adjust the number of dried chilies and chili paste to your desired spice level. For a milder version, reduce the amount of chilies and omit the chili paste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: kung pao chicken, stir-fry, chicken, peanuts, spicy, Chinese