Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 300 g Chicken breast (remove sinew, score in crosshatch pattern, cut into 2cm cubes); 50 g Peanuts (soak in warm water, peel, and fry until crispy); 20 g Dried red chilies (remove stems and seeds, cut into 2cm segments); 2 g Sichuan peppercorns; 10 g Soy sauce (part for marinating, part for sauce); 10 g Vinegar; 15 g Sugar; 10 g Cooking wine; 10 g Salt; 1 g MSG; 2 g Ginger slices; 2 g Garlic slices; Water starch (for marinating and sauce), to taste; Stock (for sauce), to taste

Golden in color, with tender chicken and crispy peanuts, this famous Sichuan dish delivers a savory, spicy flavor balanced by subtle sweet and sour notes.

40 min

Easy

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Ingredients

Chicken breast (remove sinew, score in crosshatch pattern, cut into 2cm cubes) 300 g

Peanuts (soak in warm water, peel, and fry until crispy) 50 g

Dried red chilies (remove stems and seeds, cut into 2cm segments) 20 g

Sichuan peppercorns 2 g

Soy sauce (part for marinating, part for sauce) 10 g

Vinegar 10 g

Sugar 15 g

Cooking wine 10 g

Salt 10 g

MSG 1 g

Ginger slices 2 g

Garlic slices 2 g

Water starch (for marinating and sauce) to taste

Stock (for sauce) to taste

Instructions

Marinate the Chicken

Remove the sinew from the chicken breast, score in a crosshatch pattern, and cut into 2cm cubes. Place in a bowl, add soy sauce, salt, and cooking wine to marinate, then mix evenly with water starch.

Prepare the Sauce

Combine soy sauce, sugar, vinegar, MSG, stock, and water starch to make the sauce mixture.

Prepare the Chilies

Remove the stems and seeds from the dried red chilies, then cut them into 2cm segments.

Prepare the Peanuts

Soak the peanuts in warm water until the skins loosen, peel them, then fry until crispy.

Stir-Fry and Combine

Heat oil in a wok to medium-low heat. Add the dried chilies and Sichuan peppercorns and fry until dark red. Add the chicken cubes and stir-fry to separate them. Add the ginger, scallion, and garlic and stir evenly. Pour in the sauce, add the peanuts, toss briefly, and serve.