Kung pao chicken – authentic Sichuan recipe
Dinner

Kung pao chicken – authentic Sichuan recipe

Classic Sichuan wok dish: diced chicken stir-fried with dried chilies, Sichuan peppercorn, and roasted peanuts in a sweet-sour-spicy sauce. Named after a Qing-dynasty official.

TraditionalEverydayQuickDinnerDairy-freeSichuan
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Rate:
25 min total
2 servings
Easy

Ingredients

servings

  • Kung pao chicken

    • 400 g Chicken thigh, diced into 2 cm cubes
    • 10 stk Dried whole chilies
    • 1 spsk Sichuan peppercorns
    • 50 g Roasted peanuts
    • 3 fed Garlic, sliced
    • 1 spsk Fresh ginger, sliced
    • 2 stk Spring onions, cut into 2 cm pieces
    • 2 spsk Light soy sauce
    • 1 spsk Chinkiang vinegar
    • 1 spsk Sugar
    • 1 tsk Cornstarch for marinating
    • 2 spsk Neutral oil

Instructions

  1. 1

    Marinate chicken

    1. Mix chicken cubes with 1 tsp cornstarch, 1 tsp soy sauce, and 1 tsp oil. Let marinate 10 min.
    10 min
    Bowl
  2. 2

    Stir-fry the kung pao

    1. Heat oil in a wok. Stir-fry dried chilies and Sichuan peppercorns for 30 sec until fragrant (be careful not to burn). Add chicken, stir-fry 3 min.
    2. Add garlic and ginger, stir-fry 30 sec. Pour in soy sauce, vinegar, and sugar. Fold in peanuts and spring onions at the end.
    8 min
    Wok

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Peanuts lose crunch — add fresh ones when serving.

Tips

Cooking

  • • The chilies are for aroma — not for eating. Remove them if your guests aren't used to spicy food.

Author

N

Nordmad

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Author

N

Nordmad