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Kung Pao Chicken

A Sichuan classic of tender diced chicken, roasted peanuts, and dried chilies stir-fried in a tangy, slightly sweet sauce with the signature numbing Sichuan pepper.

DinnerChineseMedium

15 min

Prep

10 min

Cook

25 min

Total

Servings

Medium

Difficulty

Instructions

Toss the diced chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.

Mix the sauce ingredients (2 tbsp soy sauce, vinegar, sugar, sesame oil, cornstarch slurry) in a small bowl.

Heat oil in a wok over high heat. Add the dried chilies and Sichuan peppercorns, stir for 20 seconds until fragrant and slightly darkened.

Tip: Don't let the chilies turn black or the sauce will taste bitter. They should just darken slightly.

Add the chicken in a single layer and sear without stirring for 2 minutes. Stir-fry for another 2-3 minutes until cooked through.

Add garlic and ginger, stir for 15 seconds. Pour in the sauce and toss until it thickens and coats the chicken (about 30 seconds).

Toss in the peanuts and green onions. Serve immediately over steamed rice.

Nutrition per Serving

440kcal

Calories

34g

Protein

18g

Carbs

26g

Fat

Fiber

Watch It Being Made

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Kung Pao Chicken

Ingredients

For the chicken

For the sauce

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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