Kung Pao Chicken
A popular Sichuan dish that combines tender chicken, crunchy peanuts, and vibrant vegetables, all tossed in a spicy sauce for an exciting meal.
Ingredients
For the marinade
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons dry sherry
- 4 tablespoons soy sauce
For the sauce
- 1/4 cup granulated sugar
- 4 teaspoons rice vinegar
- 1 tablespoon ginger paste
- 1 tablespoon roasted garlic paste
- 1 teaspoon Sichuan peppercorns
For the stir-fry
- 3 tablespoons sesame oil
- 3 pieces green onions
- 8 to 10 pieces chiles de arbol
- 1/2 cup peanuts
- 2 tablespoons cornstarch dissolved in 2 tablespoons water for thickening the sauce
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and marinate them in a mixture of soy sauce and dry sherry for about 30 minutes.
- In a bowl, mix together the sugar, rice vinegar, ginger paste, roasted garlic paste, and Sichuan peppercorns to create the sauce.
Cooking
- Heat sesame oil in a large pan over medium-high heat.
- Add the marinated chicken and stir-fry until cooked through and crispy.
- Add the red and green bell peppers, green onions, and chiles de arbol to the pan and stir-fry for a couple of minutes until the peppers are slightly tender.
- Pour in the sauce mixture and stir until the chicken and vegetables are well coated and the sauce thickens.
- Stir in the peanuts just before removing from heat.
Serving
- Serve Kung Pao Chicken hot and fresh, ideally over steamed rice.
- You can also pair it with fried rice or noodles for a fuller meal, garnished with extra green onions or peanuts if desired.
Notes
Adjust the amount of chiles de arbol for your preferred spice level. Marinating the chicken longer enhances the flavor.