Chinese · Dinner
Kung Pao Chicken
A Sichuan stir-fry of diced chicken thigh, roasted peanuts and dried chilies tossed in a glossy soy-vinegar-sugar sauce with garlic, ginger and scallion, finished with whole dried chilies and Sichuan peppercorns fried in hot oil for characteristic tingling heat, served over steamed rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
28.9gFat
15.6gCarbs
6.8gSugar
3.1gFiber
1580mgSodium
178mgChol
5.4gSat Fat
620mgPotassium
55mgCalcium
3.1mgIron
0.6mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss diced chicken thigh in a small bowl with soy sauce, shaoxing wine and cornstarch; let sit at room temperature for 10 minutes until tacky.
2
Heat
Warm peanut oil in a wok over medium-high heat until shimmering, add dried chilies and sichuan peppercorns, and fry for 30 seconds until fragrant and darkened.
3
Heat
Add marinated chicken to the wok and sear over high heat for 4 minutes, turning occasionally, until browned outside and cooked through.
4
Assemble
Push chicken to the side, add minced ginger and sliced garlic, sauté for 30 seconds until fragrant, then add scallions and peanuts.
5
Heat
Pour in the sauce and toss over high heat for 1 minute until glossy and thickened, coating the chicken evenly.
6
Plate
Transfer to a serving plate and serve immediately with steamed rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 2 tsp2 tsp cornstarch
- 1616 whole dried chilies
- 1 tsp1 tsp sichuan peppercorns
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 2 tbsp2 tbsp peanut roasted unsalted
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp balsamic vinegar
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 4 tbsp4 tbsp peanut-oil
