If you know about Chinese food culture and just love cooking as me, you will really want to try this authentic Szechuan recipe.
As a popular traditional Chinese dish from the Szechuan province, Kung Pao Chicken is seriously spicy and incredibly tasty. Diced chicken, peanuts and chili peppers gives a very delicious flavor. I’ve been a great fan of Kung Pao Chicken since I was a kid. I love the savory sauce, and the amazing combination of spicy, slightly sweet and sour flavors.
Kung Pao Chicken is one of the most delicious recipes for your simple and satisfying weeknight dinners.
Kung Pao chicken
- Prep time: 15 mins
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Serving Size: 3
- 1 pound skinless, boneless chicken thighs
- 2 tablespoons peanut oil
- 3 scallions, thinly sliced
- 2 teaspoons minced ginger
- 8 to 10 dried red chilis
- ¼ cup raw peanuts
- 3 tablespoons soy sauce
- 2 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- 3 teaspoons sugar
- 1 teaspoon ground Sichuan pepper
- a few drops sesame oil
Step by step
- Cut the chicken into 1-inch cubes. Combine chicken, soy sauce, Shaoxing wine, cold water, sugar and cornstarch in a medium bowl and marinate the chicken for 10 minutes.
- Slice scallions and mince ginger. Prepare raw peanuts and dried red chilis in small bowls.
- Heat 2 tablespoons peanut oil in a wok over over medium-high heat. Add scallion, ginger and red chilis to the wok and cook for 30 seconds. Add the marinated chicken and cook until lightly browned, 1 minutes.
- Combine soy sauce, vinegar, Shaoxing wine, cornstarch, sugar, ground Sichuan pepper and sesame oil in a bowl, and add to the wok. Continue cooking, and stirring frequently, about 2 minutes.
- Add the peanuts and stir-fry about 30 seconds. Transfer to a bowl, and serve immediately.