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Kung Pao Chicken

Kung Pao Chicken

Delicious Kung Pao Chicken with a perfect blend of savory-sweet and sour flavors, featuring Sichuan pepper for a unique taste experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 25 minutes
Course dinner
Cuisine Chinese
Servings 4 servings
Calories 555 kcal

Equipment

  • wok

Ingredients
  

Chicken

  • 1 lb chicken thigh, cut into bite size pieces 500g

Sauce

  • 2 teaspoon cornflour/cornstarch
  • 1 tablespoon light soy sauce
  • 1.5 tablespoon dark soy sauce
  • 2 tablespoon Chinese black vinegar
  • 1 tablespoon Chinese cooking wine
  • 3 tablespoon sugar any
  • ½ teaspoon sesame oil
  • ⅓ cup water

Stir Fry

  • 2 tablespoon peanut oil or other cooking oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, finely chopped
  • 6 - 10 pieces dried chillies, cut into 2cm/3/4" pieces most seeds discarded, adjust to taste
  • 3 pieces green onions, cut into 2cm/3/4" pieces white parts separated from green
  • 1.5 teaspoon ground Sichuan peppercorns adjust to taste
  • ¾ cup whole peanuts or ½ cup halved, roasted unsalted

Instructions
 

Sauce & Marinade Chicken

  • Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
  • Pour 1.5 tablespoon Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.
  • Add water into remaining Sauce.

Stir Fry

  • Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
  • Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes.
  • Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
  • Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!
  • Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Notes

This Kung Pao Chicken recipe was originally posted in April 2016 and has been slightly modified.

Nutrition

Serving: 195gCalories: 555kcalCarbohydrates: 18gProtein: 28gFat: 41gSaturated Fat: 8gCholesterol: 122mgSodium: 604mgPotassium: 480mgFiber: 2gSugar: 10gVitamin A: 185IUVitamin C: 2.1mgCalcium: 34mgIron: 1.8mg
Keyword Asian, chicken, easy, Kung Pao Chicken, Spicy, stir-fry
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