Kung Pao Chicken
Sichuan stir-fry with peanuts, dried chilies, and chicken.
- 25 min
- Medium
- 4 servings
- Chinese
- Halal
- Cooks
- 0
- Photos
- 0
Ingredients
- chicken thigh, cubed400g
- peanutsroasted, unsalted60g
- dried red chiliadjust to heat8 piece
- sichuan peppercorn1 tsp
- scallion, cut into batons4 piece
- garlic, sliced3 clove
- ginger, sliced10g
- soy sauce2 tbsp
- rice vinegar1 tbsp
- sugar1 tsp
- cornstarch1 tbsp
- oil2 tbsp
Method
- 1
Cube chicken thigh and toss with soy sauce and cornstarch; rest 10 minutes.
Cornstarch keeps the chicken velvety in the wok.
- 2
Whisk the sauce: soy sauce, rice vinegar, sugar, and a splash of water.
- 3
Heat oil in a wok until smoking; toast dried red chili and sichuan peppercorn briefly.
Don't burn them — bitter chili ruins the dish.
- 4
Add chicken in a single layer; sear without moving for 30 seconds, then stir-fry until cooked.
- 5
Add garlic, ginger, and the white parts of scallion; stir 30 seconds.
- 6
Pour in sauce; toss to glaze; finish with peanuts and the green of the scallion.
Per serving
- 320
- kcal
- 24g
- protein
- 12g
- carbs
- 20g
- fat