Kung Pao Chicken
宫保鸡丁
Diced chicken wok-tossed with dried red chiles, crunchy peanuts, and Sichuan peppercorns in a sweet-savory-spicy sauce — one of China's most globally recognised dishes.
- Total
- 25 min
- Serves
- 3
- Level
- Medium
Prep 15 min · Cook 10 min
Ingredients
Method
Dice chicken into 2 cm cubes. Marinate with soy sauce, Shaoxing wine, and a pinch of cornstarch for 10 minutes.
About 10 min
Mix sauce: soy sauce, rice vinegar, sugar, sesame oil, and cornstarch slurry in a small bowl.
About 2 min
Heat oil in a wok over high heat. Fry dried chiles and Sichuan peppercorns 20 seconds until fragrant. Add garlic and stir-fry 15 seconds.
About 2 min
Add chicken and stir-fry on high heat until golden and cooked through, about 4 minutes.
About 4 min
Pour in sauce and toss. Add peanuts, stir-fry 30 seconds until sauce coats everything and is glossy. Serve immediately with rice.
About 2 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 32 g
- Carbs
- 18 g
- Fat
- 20 g
- Fibre
- 2 g
- Sodium
- 780 mg
Contains: peanuts, soy
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Recipe by Boon Tools.