Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500g chicken breast, diced; For marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil; 6–8 dried red chilies; 1 tsp Sichuan peppercorns; 3 garlic cloves, minced; 2cm ginger, minced; 50g roasted peanuts; For sauce: 2 tbsp soy sauce, 1 tbsp dark soy, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp water

Sichuan's most famous export — diced chicken stir-fried with dried chilies, Sichuan peppercorns, peanuts, and vegetables in a glossy, sweet-spicy sauce. The numbing heat of Sichuan peppercorn is the dish's signature. Better than any takeout.

Total Time

30 min

Servings

Cuisine

Chinese

Rating

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

Servings:

500g chicken breast, diced
For marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil
6–8 dried red chilies
1 tsp Sichuan peppercorns
3 garlic cloves, minced
2cm ginger, minced
50g roasted peanuts
For sauce: 2 tbsp soy sauce, 1 tbsp dark soy, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp water

Instructions

1
Marinate chicken 15 minutes.
2
Mix sauce ingredients in a bowl.
3
Heat wok over high heat. Stir-fry dried chilies and Sichuan peppercorns 30 seconds.
4
Add chicken and stir-fry until cooked, 3–4 minutes.
5
Add garlic and ginger. Cook 30 seconds.
6
Pour in sauce. Toss until glossy and thickened.
7
Add peanuts. Serve over steamed rice.