Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Chicken breast (cut into 1-inch cubes); 1/2 cup Unsalted roasted peanuts; 10-12 Dry red chilies (snipped into halves, seeds removed); 1 tsp Sichuan peppercorns (lightly toasted); 3 tbsp Soy sauce (2 tbsp for sauce, 1 tbsp for marinade); 4 cloves Garlic (minced); 1 tbsp Fresh ginger (grated); 1 tbsp Cornstarch (for marinade); 1 tbsp Black vinegar; 1 tsp Sugar

A classic spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers.

30 minutes

Serves 3

Dinner

Contains common allergens

Peanut Soy Wheat

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Instructions

6 steps

1
Marinate the Chicken: In a medium bowl, toss the cubed chicken breast with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it sit at room temperature for 15 minutes to tenderize.

2
Prepare the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, and a splash of water until the sugar dissolves. Set aside.
3
Aromatize the Oil: Heat a wok over high heat until smoking. Add 2 tbsp of cooking oil, then toss in the dry chilies and Sichuan peppercorns. Stir-fry for 15-20 seconds until the chilies darken and become deeply fragrant.
4
Cook the Chicken: Add the marinated chicken to the wok in a single layer. Sear without moving for 1 minute to develop a crust, then stir-fry for 3-4 minutes until golden and mostly cooked through.
5
Add Aromatics and Sauce: Lower the heat to medium. Stir in the minced garlic and grated ginger, cooking for 30 seconds until aromatic. Pour the sauce mixture over the chicken.
6
Final Toss: Increase heat to high. Once the sauce bubbles and thickens into a glossy glaze (about 1 minute), fold in the roasted peanuts. Serve immediately while hot.

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