Kung Pao Chicken
(2.5)
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An authentic Chinese stir-fried chicken dish with a perfect balance of salty, sweet, and spicy flavors, featuring peanuts and a classic Szechuan sauce.
00:15:00 total
Serves 3
medium
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Ingredients
- chicken breast or thigh - watch the video to see (cut into small cubes)
- peanuts - watch the video to see (roasted)
- dried red chili peppers - watch the video to see (whole or chopped)
- Sichuan peppercorns - watch the video to see (for numbing spice)
- green onions - watch the video to see (chopped)
- garlic - watch the video to see (minced)
- ginger - watch the video to see (minced)
- soy sauce - watch the video to see (for savory flavor)
- dark soy sauce - watch the video to see (for color and depth)
- Chinese black vinegar - watch the video to see (for sourness)
- sugar - watch the video to see (for sweetness)
- cornstarch - watch the video to see (for coating chicken and thickening sauce)
- vegetable oil - watch the video to see (for stir-frying)
Instructions
- Prepare the chicken: Cut the chicken into small cubes and coat with cornstarch for a light crust.
- Make the sauce: Combine soy sauce, dark soy sauce, Chinese black vinegar, sugar, and a bit of water to create the Kung Pao sauce.
- Stir-fry aromatics: Heat vegetable oil in a wok, stir-fry dried red chilies, Sichuan peppercorns, garlic, and ginger until fragrant.
- Cook the chicken: Add the coated chicken cubes to the wok and stir-fry until cooked through and slightly crispy.
- Add sauce and peanuts: Pour in the prepared sauce, stir well to coat the chicken, then add roasted peanuts and chopped green onions. Stir-fry briefly.
- Serve: Remove from heat and serve hot with steamed rice.
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