Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Kung Pao chicken is a famous Sichuan stir-fry of diced chicken, roasted peanuts and dried chilies in a glossy sauce that is sweet, sour, salty and mildly numbing.
Everything cooks in minutes, so prepare the sauce and ingredients before turning on the heat.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Anil Sharma on Pexels; Photo 2: Change C.C on Pexels; Photo 3: Anil Sharma on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Kung Pao Chicken
Description
Kung Pao chicken: quick stir-fried chicken with roasted peanuts, dried chilies, Sichuan peppercorns and a sweet-sour-savory sauce.Ingredients
For the marinade
For the sauce
For the stir-fry
Instructions
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Mix the chicken with the marinade ingredients and let it sit for 15 minutes.
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Whisk the sauce ingredients together in a small bowl.
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Heat the oil in a wok over high heat. Add the dried chilies and Sichuan peppercorns and stir for 15 to 20 seconds until fragrant, without burning them.
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Add the chicken and stir-fry for 4 to 5 minutes until cooked through.
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Add the garlic, ginger and spring onions and stir for 30 seconds.
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Pour in the sauce and toss until glossy and thickened, about 1 minute. Stir in the peanuts and serve with rice.
