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Kung Pao chicken

Kung Pao Chicken

Kung Pao chicken is a world-renowned classic Sichuan dish, deeply loved for its sweet and sour, slightly spicy taste and rich nutrition. This dish features tender chicken breast meat, paired with peanuts, chili peppers, and Sichuan peppercorns, creating a rich layered texture that makes it an excellent choice for family gatherings.

1Ingredients needed

Main ingredients

  • Chicken breast300g
  • Peanuts80g
  • Dried chilies10
  • Sichuan peppercorns1 small spoon
  • Green onions1 stalk
  • Garlic3 cloves
  • Ginger1 small piece

Seasonings

  • Light soy sauce2 spoons
  • Dark soy sauce1 spoon
  • Cooking wine1 spoon
  • Sugar2 spoons
  • Aromatic vinegar1 spoon
  • Starch1 spoon
  • Saltto taste
  • Cooking oilappropriate amount

2Production steps

1

Prepare chicken

Wash chicken breast and cut into 1.5cm cubes. Place in a bowl, add 1 spoon of light soy sauce, 1 spoon of cooking wine, and 1 spoon of starch, mix well with hands and marinate for 15 minutes to make the chicken tender and smooth.

2

Prepare ingredients and seasonings

Cut dried chilies into small sections and remove seeds; cut green onions into sections; slice garlic and ginger. Fry peanuts until golden and crispy, then remove and drain. Prepare sauce mixture: mix 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of sugar, 1 spoon of aromatic vinegar and a small amount of starch evenly.

3

Stir-fry chicken cubes

Heat oil in wok, when oil is 70% hot, add marinated chicken cubes and quickly stir-fry until they change color, then remove and set aside. Be careful not to overcook to maintain the tender texture of the chicken.

4

Sauté seasonings

Leave a little oil in the wok, add Sichuan peppercorns and dried chili sections, stir-fry over low heat until fragrant. Then add ginger slices and garlic slices to sauté until aromatic, paying attention to heat control to avoid burning.

5

Season and reduce sauce

Return the cooked chicken cubes to the wok, quickly stir-fry over high heat, then pour in the prepared sauce mixture, quickly toss to coat each chicken cube evenly with the sauce.

6

Final plating

Finally add the fried peanuts and green onion sections, quickly stir-fry a few times and serve. Garnish with some chopped green onions after plating, and a delicious Kung Pao chicken is complete!

💡Making Tips

  • •Cut chicken into uniformly sized cubes for even cooking and better texture.
  • •Fry peanuts in advance to maintain their crispy texture; don't stir-fry them with the dish for too long.
  • •The seasoning ratio is key - balance sweet, sour, and spicy flavors according to personal preference.
  • •Heat control is crucial; quick stir-frying over high heat maintains the freshness and crispness of ingredients.