Introduction

Chinese-style stir-fried chicken cubes with dried chili peppers are known as kung pao chicken. It’s a staple from Sichuan that was imported to America and modified to suit regional preferences. With a generous amount of dried chili peppers and Chinese peppercorns for seasoning, the Sichuanese version is slightly more sophisticated.

Stir-fried chicken with the ideal balance of sweet, spicy, and salty flavors is called Kung Pao Chicken, and it’s really addicting! Make it at home, and it will surpass Chinese takeout! This Kung Pao chicken recipe is too good to resist, with bits of crispy-tender chicken mixed in with some crunchy vegetables!

Total Time for Kung Pao Chicken

Preparation Time	10 mins
Cock Time	10 mins
Total Time	20 mins
Servings	6

Ingredients for Making

Chicken :

• One-inch cubes made from 28 ounces (800g) of boneless, skinless chicken breast
• 1 tablespoon of Shaoxing wine or dry sherry
• 1 tablespoon of light soy sauce
• 2 teaspoons of baking soda
• 1 teaspoon of cornstarch/corn flour

Sauce :

• 1/2 cup of low-sodium chicken stock (or broth) — water can be used
• 5 tablespoons of light soy sauce
• 2 tablespoons of Chinese black vinegar (or substitute good-quality balsamic vinegar)
• 2 tablespoons of Chinese Shaoxing wine (or dry sherry)
• 2 teaspoons of dark soy sauce
• 2 teaspoons of hoisin sauce
• 2 tablespoons of sugar
• 1 teaspoon of cornstarch/corn flour

Stir Fry :

• 4 tablespoons of cooking oil divided
• 1/2 tsp garlic (four to six cloves)
• 1 tablespoon of ginger
• Half a red bell pepper, chopped and seeded (capsicum)
• Half a green bell pepper, chopped and seeded (capsicum)
• Cut eight to ten dried chiles into ½-inch pieces, or to taste.
• 1 tablespoon of Sichuan peppercorns, lightly toasted and ground
• 4 stems of green onions or scallions, chopped into 1-inch pieces
• 1/2 cup of roasted/unsalted peanuts
• 2 teaspoons of sesame oil (optional)

How To Make Kung Pao Chicken

1. Put all of the chicken’s ingredients in a shallow basin, cover, and marinate for ten minutes, if possible.
2. Mix the sauce ingredients until the sugar is dissolved and set aside.
3. Over high heat, preheat a big skillet, pan, or wok. After adding two tablespoons of cooking oil and letting it get hot, add the marinated chicken. Fry chicken until browned on the edges, 3 to 4 minutes, tossing periodically. Take off the heat and place aside.
4. Transfer the leftover cooking oil to the same pan or wok. Add the ginger, garlic, chopped capsicums, chili peppers, and Sichuan peppercorns. Stir-fry for one minute.
5. Stir the prepared sauce, then pour it into the pan and stir until it comes to a boil.
6. After the sauce starts to thicken a little, return the chicken to the pan or wok and stir everything together until the chicken is coated evenly and the sauce has thickened, which should take approximately two minutes.
7. Add the peanuts, sesame oil, and green onions and stir. Toss thoroughly, then heat for a further two minutes to allow all the flavors to meld.
8. Serve right away with fried rice or cooked/steamed rice!

NOTES

• For the majority of our readers, our kung pao sauce is not sweet and counteracts the heat or amount of spice. If you are unsure, however, start with 1 teaspoon or leave out the sugar entirely.
• Start with 1 teaspoon of ground Sichuan peppercorns if you are a light or sensitive spice lover. Make the required changes to fit your preferences.

Nutrition Facts of Kung Pao Chicken

382	20g	13g	34g
Calories	Fat	Carbs	Protein

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