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Kung Pao Chicken
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Kung Pao Chicken

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A classic Sichuan dish known for its spicy and numbing flavor, Kung Pao Chicken is a stir-fry masterpiece that combines juicy chicken, crunchy peanuts, and scintillating chili peppers in a savory sauce. This recipe is a perfect representation of the harmonious balance of flavors and textures that Sichuan cuisine is famous for. With its bold flavors and vibrant colors, Kung Pao Chicken is sure to tantalize your taste buds and leave you craving for more. This dish is typically served with steamed rice to help temper the spiciness and to soak up the flavorful sauce. It's a great option for those who love spicy food and are looking for a quick and easy meal to prepare.

Time Cook
20
Level
Intermediate
Calories
420
Allergens
Peanuts, Soy, Gluten

Ingredients

1 pound
Chicken breast
260 Calories
1/2 cup
Peanuts
100 Calories
2 tablespoons
Vegetable oil
190 Calories
2 pieces
Chili peppers
10 Calories
2 cloves
Garlic
10 Calories
1 piece
Ginger
10 Calories
2 tablespoons
Soy sauce
10 Calories
1 tablespoon
Sherry wine
10 Calories
1 tablespoon
Cornstarch
10 Calories
1/4 cup
Scallions
20 Calories
1/4 teaspoon
Sichuan peppercorns
5 Calories
1/4 teaspoon
Salt
0 Calories
1/4 teaspoon
Sugar
15 Calories

Step-by-Step Instructions

1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
2
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the chili peppers, garlic, and ginger and stir-fry until the peppers are tender, about 2-3 minutes.
3
Add the peanuts and scallions to the wok and stir-fry until the peanuts are lightly toasted, about 1-2 minutes.
4
In a small bowl, whisk together the soy sauce, sherry wine, and cornstarch. Add the mixture to the wok and stir-fry until the sauce is thickened, about 1-2 minutes.
5
Add the cooked chicken back to the wok and stir-fry until the chicken is coated with the sauce, about 1-2 minutes.

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