Description
Kung Pao Chicken is a vibrant and flavorful dish from Sichuan cuisine, known for its perfect harmony of spicy, sweet, and savory notes. This stir-fry dish features tender chicken pieces, crunchy peanuts, and a mix of vegetables, all coated in a rich, spicy sauce highlighted by the unique taste of Sichuan peppercorns.
Ingredients
Chicken:
2 boneless/skinless chicken breasts, cut into 1 inch cubes
1 1/2 tablespoon soy sauce
1 tbsp cornstarch (cornflour)
Sauce:
1/3 cup water or chicken broth
2 teaspoons rice vinegar or apple cider vinegar
⅓ cup soy sauce
2 teaspoons hoisin sauce
3 tablespoons sugar
1 teaspoon cornstarch (cornflour)
Stir Fry:
3 tablespoons cooking oil, divided
6 cloves garlic, minced
2 tablespoons minced ginger or 2 tsp ground ginger
1 red bell pepper, diced
1 green bell pepper, diced
8 dried chilies, halved
4 green onions, chopped
3/4 cup roasted/unsalted peanuts
2 teaspoons sesame oil (optional)
Instructions
Marinate the Chicken:
In a bowl, mix soy sauce and cornstarch. Add chicken cubes and coat well. Let it marinate at room temperature for 15-20 minutes, mixing occasionally.
Prepare the Sauce:
In another bowl, combine water or chicken broth, rice vinegar, soy sauce, hoisin sauce, sugar, and cornstarch. Set aside.
Cook the Chicken:
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook the marinated chicken in batches until browned and cooked through. Transfer to a plate and set aside.
Stir Fry:
Add 1 more tablespoon of oil to the pan. Stir in diced peppers and halved chilies. Cook until the peppers have softened slightly (about 2 minutes).
Add minced ginger and garlic, cook for another minute while stirring constantly.
Mix in peanuts, then pour in the sauce. Bring to a boil.
Final Steps:
Reduce heat to medium-low. Add the cooked chicken and chopped scallions. Stir to coat and heat until warmed through.
Optional: Drizzle with sesame oil for extra flavor.
Serve hot over rice.
Enjoy your flavorful Kung Pao Chicken 
Notes
- Adjust the number of chili peppers to control the spice level.
- Sichuan peppercorns can be omitted for a less numbing effect but are essential for authenticity.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese, Sichuan
Nutrition
- Calories: 280
- Sugar: 4g
- Sodium: 900mg
- Fat: 16g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g