Kung Pao Chicken
A classic Sichuan dish characterized by its signature numbing-spicy and lychee-like sweet-tangy flavor profile. It has a rich brownish-red color, scattered peanuts glistening in oil, and tender, silky-smooth textures.
Ingredients
Tender young rooster breast meat
250 g
Ginger slices
5 g
Crispy fried peanuts
50 g
Garlic slices
5 g
Dried red chili peppers, seeded and cut into 2 cm segments
10 g
Sichuan salt
2.5 g
Dark soy sauce
20 g
MSG
1.5 g
Vinegar
8 g
Shaoxing wine
25 g
Sugar
5 g
Wet starch
35 g
Sichuan peppercorns
20
Meat broth
50 g
Chopped scallions
15 g
Cooked vegetable oil
80 g
Instructions
1
Step 1
Pound the chicken breast to loosen, score it in a 0.3 cm cross-hatch pattern, then cut into 2 cm cubes. Place in a bowl, add 1 g Sichuan salt, 10 g dark soy sauce, 30 g wet starch, and 11 g Shaoxing wine, and mix well. Seed the dried red chilies and cut into 2 cm segments. Take a bowl, add Sichuan salt, sugar, dark soy sauce, vinegar, Shaoxing wine, MSG, meat broth, and wet starch to make a sauce.
2
Step 2
Place a wok over high heat, add oil and heat to 60% hot. Add the dried chilies and fry until dark red, then add Sichuan peppercorns and chicken cubes and stir-fry until separated. Add ginger, garlic, and scallions and stir-fry until fragrant. Pour in the sauce, add the peanuts, toss a few times, then plate and serve.
