Kung Pao Chicken
Chicken with peanuts and chilies
The classic Sichuan stir-fry of chicken, peanuts, and dried chilies in a sweet-savory sauce with the signature numbing tingle of Sichuan peppercorns.
Ingredients
Main Ingredients
- Chicken thigh400 g
- Dried red chilies10 pieces
- Roasted peanuts80 g
- Scallions3 stalks
Seasonings
- Soy sauce2 tbsp
- Chinkiang vinegar1 tbsp
- Sichuan peppercorns1 tsp
- Sugar1 tbsp
Steps
- 1
Dice chicken, marinate with soy sauce and cornstarch for 15 minutes.
- 2
Toast dried chilies and Sichuan peppercorns in oil until fragrant.
- 3
Stir-fry chicken over high heat until golden.
- 4
Add sauce, peanuts, and scallions; toss until glossy and serve hot.
Pro tips
Keep the wok smoking hot and stir-fry in batches so the chicken stays crisp.
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