Recipe of the Week: Kung Pao Chicken

A spicy, sweet, and tangy dish that will transport you straight to the heart of Sichuan cuisine.

Kung Pao Chicken is a classic dish from the Sichuan province of China, known for its bold flavors and vibrant spices. Originally named after Ding Baozhen, a Qing Dynasty official, the dish was first created in his honor. Over the years, it has become a beloved staple in Chinese restaurants around the world, delighting palates with its signature combination of tender chicken pieces, crunchy peanuts, and the distinct tingling heat of Sichuan peppercorns.

🛒 Ingredients

For the chicken marinade

• 1 lb boneless chicken breast, diced
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon rice wine

For the sauce

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar

For the stir-fry

• 2 tablespoons vegetable oil
• 8-10 dried red chilies
• 1 tablespoon Sichuan peppercorns
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 bell pepper, diced
• 1/2 cup roasted peanuts
• 1 scallion, sliced

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, combine the diced chicken breast with soy sauce, cornstarch, and rice wine. Mix well and let it marinate for about 15 minutes to absorb all the flavors.

Step 2: Prepare the sauce

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sugar. Stir until the sugar is completely dissolved and set aside.

Step 3: Heat the oil

In a wok or large skillet, heat the vegetable oil over medium-high heat until shimmering. Add the dried red chilies and Sichuan peppercorns, stirring until they become fragrant, about 30 seconds.

Step 4: Cook the aromatics

Add the minced garlic and ginger to the wok, stirring quickly to prevent burning. Cook until aromatic, about 30 seconds.

Step 5: Stir-fry the chicken

Add the marinated chicken pieces to the wok, stirring continuously until the chicken is cooked through and lightly browned, about 3-5 minutes.

Step 6: Add vegetables and peanuts

Add the diced bell pepper and roasted peanuts to the wok. Stir-fry for another 2 minutes until the bell pepper is tender-crisp.

Step 7: Combine with sauce

Pour the prepared sauce over the chicken and vegetable mixture. Stir well to coat all the ingredients, cooking for another 2 minutes until everything is well combined and heated through.

Step 8: Garnish and serve

Remove from heat and garnish with sliced scallions. Serve hot with steamed rice, enjoying the delightful combination of spicy, sweet, and savory flavors.