Spicy Peanut Chicken Stir-Fry — Sichuan Kung Pao Chicken
Diced chicken stir-fried with dried chilli, roasted peanuts, and Sichuan pepper in a tangy sweet-spicy sauce, one of China's most celebrated and copied dishes.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 360g diced chicken thigh with 2 tsp cornstarch, 2 tbsp soy sauce, and 2 tsp Shaoxing wine; marinate 10 minutes. Snip 12 dried chillies into 1cm pieces, shake out seeds. Mince 4 garlic cloves, grate 2 tsp ginger, cut 4 scallions into 1.5cm lengths. Mix sauce: 2 tbsp soy sauce, 2 tbsp black vinegar, 2 tbsp sugar, 1 tsp cornstarch with 2 tbsp water, 1 tsp sesame oil.
Toast
Heat 4 tbsp oil in a wok over high heat until smoking. Add dried chillies and 1 tsp Sichuan pepper, toast 20 to 30 seconds until fragrant and just darkened; do not burn.
Sear
Add marinated chicken in batches if needed to avoid crowding, sear 2 to 3 minutes without stirring until golden on the bottom. Toss and cook 2 to 3 minutes more until cooked through; chicken should be opaque inside. Remove and set aside.
Saute
Add minced garlic and grated ginger to the wok, toss 30 seconds until fragrant. Pour in prepared sauce, stir over high heat 1 to 2 minutes until glossy and thickened; sauce should coat evenly.
Finish
Return chicken to the wok. Add 80g roasted peanuts and scallion lengths, toss once to combine evenly.
Plate
Transfer to bowls and serve immediately over steamed rice.
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