Kung Pao Chicken
A classic Sichuan stir-fry featuring tender chicken cubes, crunchy peanuts, and fiery Sichuan peppercorns.
- 25 min
- 513 kcal / serving
- medium
- Protein
- 55 g
- Fat
- 28.3 g
- Carbs
- 8.5 g
Contains: gluten, peanuts, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g chicken breast fillet (cut into small cubes)
- 50 g peanuts (roasted, unsalted)
- 3 pc scallions / green onions (cut into segments)
- 6 pc dried chili peppers (whole)
- 1 tsp Sichuan peppercorns (lightly crushed)
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar (Chinkiang)
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 pinch sugar
Method
- Toss the chicken cubes with 1 tbsp of soy sauce and the cornstarch, then let it marinate for 10 minutes.
- For the stir-fry sauce, combine the remaining soy sauce, Chinkiang vinegar, 2 tbsp of water, and a pinch of sugar.
- Heat the vegetable oil in a wok over high heat; fry the dried chilis and Sichuan peppercorns for 30 seconds until highly fragrant.
- Add the marinated chicken to the wok and stir-fry vigorously for 4-5 minutes until cooked through.
- Pour in the prepared sauce and add the scallion segments, tossing well for 1 minute until the sauce thickens into a glossy glaze.
- Toss in the roasted peanuts at the very last second, stir briefly, and serve immediately.
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