Kung Pao Chicken
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.98 out of 5 stars
(78)
Ingredients
4 servings
- 1 lb / 500g chicken thigh (, cut into bite size pieces)
- 2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce (Note 2)
- 1.5 tbsp dark soy sauce (Note 3)
- 2 tbsp Chinese black vinegar (Note 4)
- 1 tbsp Chinese cooking wine (Note 5)
- 3 tbsp sugar (, any)
- 1/2 tsp sesame oil
- 1/3 cup water
- 2 tbsp peanut oil (or other cooking oil)
- 2 garlic cloves (, minced)
- 1 tsp ginger (, finely chopped)
- 6 - 10 dried chillies (adjust to taste), cut into 2cm/ 3/4" pieces, most seeds discarded (Note 7)
- 3 green onions (, cut into 2cm/ 3/4" pieces, white parts separated from green)
- 1.5 tsp ground sichuan peppercorns (, adjust to taste (Note 6)
- 3/4 cup whole peanuts (or 1/2 cup halved) (, roasted unsalted)
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Preparation
Step 1
Sauce & Marinade Chicken:
Step 2
Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
Step 3
Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.
Step 4
Add water into remaining Sauce.
Step 5
Stir Fry:
Step 6
Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
Step 7
Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes.
Step 8
Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
Step 9
Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!
Step 10
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Step 11
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