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Kung Pao Chicken


Here’s a classic Kung Pao Chicken recipe, a Sichuan-style stir-fry that's spicy, savory, and slightly sweet.

Kung Pao Chicken Recipe

Ingredients

For the Chicken:

500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon cornstarch

For the Sauce:

3 tablespoons soy sauce

1 tablespoon dark soy sauce (optional, for deeper color)

2 tablespoons rice vinegar

1 tablespoon hoisin sauce

2 teaspoons sugar

1/2 teaspoon cornstarch

2 tablespoons water

For the Stir-Fry:

2 tablespoons vegetable or peanut oil

6–8 dried red chilies (adjust based on spice preference), cut into halves

1 teaspoon Sichuan peppercorns (optional, for authentic flavor)

2 garlic cloves, minced

1 teaspoon ginger, minced

1/4 cup unsalted peanuts or cashews, toasted

2 green onions, sliced into 1-inch pieces

1 bell pepper, diced (optional, for extra color and crunch)


Instructions

1. Marinate the Chicken:

In a bowl, mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 15–20 minutes.

2. Make the Sauce:

In a small bowl, whisk together soy sauces, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.

3. Toast the Chilies and Peppercorns:

Heat 1 tablespoon of oil in a wok or large skillet over medium heat.

Add the dried chilies and Sichuan peppercorns, stirring until fragrant (about 1 minute). Be careful not to burn them.

4. Cook the Chicken:

Increase the heat to high and add another tablespoon of oil.

Add the marinated chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.

5. Stir-Fry the Aromatics:

In the same wok, add garlic, ginger, and bell peppers (if using). Stir-fry for 1–2 minutes.

6. Combine Everything:

Return the chicken to the wok. Pour in the sauce and stir well to coat all ingredients. Cook for 2–3 minutes until the sauce thickens.

Add the toasted peanuts and green onions, mixing well.

7. Serve:

Transfer to a serving plate and serve hot with steamed white rice or fried rice.

Tips for Success

Control the Spice: Adjust the number of dried chilies and remove the seeds for less heat.

Authenticity: Use Sichuan peppercorns for a unique, numbing spiciness characteristic of the dish.

Protein Options: Substitute chicken with shrimp, tofu, or beef for variation.

Crispier Peanuts: Toast the peanuts separately in a dry pan for extra crunch.


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