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Kung Pao Chicken Recipe
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Kung Pao Chicken Recipe

DashEats
DashEats

Kung Pao chicken is a popular Sichuan dish that is known for its spicy and savory flavors. This recipe combines marinated chicken, peanuts, vegetables, and chili peppers in a flavorful sauce, served over steamed rice. The combination of crunchy peanuts, tender chicken, and crispy vegetables creates a delightful texture that complements the bold flavors of the dish. This Kung Pao chicken recipe is a classic example of Sichuan cuisine, with its characteristic use of Sichuan peppercorns, chili peppers, and fermented soybeans. The dish is easy to make and can be adjusted to suit different spice levels, making it a great option for those who enjoy spicy food. With its rich flavors and satisfying texture, Kung Pao chicken is a great choice for a quick and delicious dinner.

Time Cook
20
Level
Intermediate
Calories
420
Allergens
Peanuts, Soy, Gluten

Ingredients

1 pound
Chicken breast
300 Calories
1/2 cup
Peanuts
100 Calories
2 tablespoons
Vegetable oil
190 Calories
1 teaspoon
Sichuan peppercorns
5 Calories
2 tablespoons
Chili peppers
10 Calories
2 cloves
Garlic
10 Calories
1 tablespoon
Ginger
10 Calories
1 tablespoon
Fermented soybeans
10 Calories
2 tablespoons
Soy sauce
10 Calories
2 tablespoons
Shaoxing wine
10 Calories
1 tablespoon
Cornstarch
5 Calories
1/4 cup
Scallions
20 Calories
1 cup
Steamed rice
150 Calories
1 cup
Steamed broccoli
55 Calories

Step-by-Step Instructions

1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set it aside.
2
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the Sichuan peppercorns, chili peppers, garlic, and ginger. Cook until the aromatics are fragrant, about 1-2 minutes.
3
Add the peanuts, fermented soybeans, soy sauce, Shaoxing wine, and cornstarch to the wok. Cook until the sauce is thickened, about 2-3 minutes.
4
Add the cooked chicken back to the wok and stir to coat with the sauce. Cook for an additional 1-2 minutes, until the chicken is well coated.
5
Serve the Kung Pao chicken over steamed rice, garnished with sliced scallions, peanuts, and chili peppers.

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