Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 500 g chicken breast, cut into 1-inch cubes; 30 ml soy sauce; 15 g cornstarch; 30 ml vegetable oil, divided; 10 each dried red chilies, halved, seeds removed; 2 g sichuan peppercorns, lightly crushed; 3 each garlic, sliced; 15 g ginger root, minced; 4 each scallion, white parts sliced, green parts cut into 1-inch pieces; 80 g roasted peanuts; 15 ml rice vinegar; 15 ml hoisin sauce; 15 g sugar; 5 ml sesame oil; 60 ml chicken stock

A classic Sichuan stir-fry with tender chicken, crunchy peanuts, and vegetables in a spicy, tangy, and slightly sweet sauce.

⏱ 20 min prep · 15 min cook · medium

Servings

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Ingredients

500 g chicken breast cut into 1-inch cubes
30 ml soy sauce
15 g cornstarch
30 ml vegetable oil divided
10 dried red chilies halved, seeds removed
2 g sichuan peppercorns lightly crushed
3 garlic sliced
15 g ginger root minced
4 scallion white parts sliced, green parts cut into 1-inch pieces
80 g roasted peanuts
15 ml rice vinegar
15 ml hoisin sauce
15 g sugar
5 ml sesame oil
60 ml chicken stock

Nutritionper serving (4 total: 1590 kcal)

Calories	400
Protein	34g
Fat	21g
Carbs	17g
Fiber	2g
Sugar	7g
Sodium	770mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
In a medium bowl, combine the chicken cubes with the soy sauce and cornstarch. Mix well to coat evenly. Let marinate for 10 minutes while you prepare the other ingredients.
⏲ 10 min
2
In a small bowl, stir together the rice vinegar, hoisin sauce, sugar, sesame oil, and chicken stock to make the sauce. Set aside.
3
Stir-frying
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of the vegetable oil and swirl to coat. Add the dried chilies and Sichuan peppercorns, and stir-fry for about 15 seconds until fragrant, being careful not to burn them.
⏲ 15s
4
Stir-frying
Add the remaining oil, then the garlic, ginger, and white parts of the scallions. Stir-fry for about 30 seconds until aromatic.
⏲ 30s
5
Stir-frying
Add the marinated chicken to the wok in a single layer. Let it sear without stirring for 1 minute, then stir-fry for 2-3 minutes until the chicken is lightly browned and cooked through.
⏲ 3 min
6
Stir-frying
Pour the sauce over the chicken. Stir-fry for about 1 minute until the sauce thickens and coats the chicken evenly.
⏲ 1 min
7
Stir-frying
Add the green parts of the scallions and the roasted peanuts. Stir-fry for another 30 seconds until everything is well combined and the scallions are just wilted.
⏲ 30s
8
Transfer to a serving plate and serve hot, preferably with steamed rice.

Perfect pairings

Char Siu Pork Buns
Chinese appetizer and main.

To sip

WineGewürztraminer
BeerPale Ale
Zero-proofJasmine Tea