Experience the perfect blend of spicy, nutty, and savory flavors with this Kung Pao Chicken recipe, a classic Szechuan dish that will transport your taste buds straight to China. Each bite is a delightful explosion of textures and tastes, combining tender chicken, crunchy peanuts, and crisp vegetables in a tangy and slightly spicy sauce.
This recipe not only brings the authenticity of Szechuan cuisine into your kitchen but also offers a joyous cooking adventure. It’s a great way to introduce exotic flavors to your family dinners or impress guests at your next gathering. Follow this simple yet sophisticated recipe to create a dish that’s better than any restaurant’s offering, and enjoy the wonderful journey of homemade gourmet cooking.
Full Recipes:
Ingredients: For the Chicken:
- 300g chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tsp mirin (or any cooking wine)
- 1/2 egg white
- 1 tsp dark soy sauce
- 1 1/2 tbsp cornstarch
- 1/2 tbsp cooking oil
For the Stir-Fry:
- 2 tbsp cooking oil
- 10 dried chilies, cut into chunks (remove seeds for less heat)
- 3 cloves garlic, finely minced
- 5g ginger, finely minced
- 1/2 cup peanuts, toasted
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 green onions, cut into 1/2-inch pieces
- 1/2 tsp Sichuan peppercorn oil (optional)
For the Sauce:
- 1 tbsp sugar
- 1 1/2 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp mirin (or any cooking wine)
- 1/2 tbsp oyster sauce
- 1/2 tsp chicken stock powder
- 1/2 tbsp cornstarch
- 3 tbsp water
- 1/2 tbsp Chinese chili bean paste
- 1/2 tsp dark soy sauce (for color)
Directions:
- Marinate the Chicken: Season chicken with salt, pepper, mirin, egg white, and dark soy sauce. Mix well, add cornstarch, and ensure it’s coated. Stir in cooking oil and set aside.
- Prepare the Sauce: Combine sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock powder, cornstarch, water, chili bean paste, and dark soy sauce in a bowl. Set aside.
- Stir-Fry the Chicken: Heat oil in a wok over medium heat, cook the chicken until done, and set aside.
- Stir-Fry the Aromatics: In the same wok, add more oil if needed, and stir-fry dried chilies, garlic, and ginger until fragrant.
- Combine: Return chicken to the wok, add the sauce, and stir-fry until the sauce thickens, about 1 minute.
- Add Vegetables and Peanuts: Stir in bell peppers, green onions, and peanuts, stir-frying over high heat to keep the vegetables crisp.
- Finish with Sichuan Peppercorn Oil: Optionally, drizzle Sichuan peppercorn oil for an authentic flavor.
- Serve: Enjoy your Kung Pao Chicken with steamed rice.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings