Spicy Sichuan Kung Pao Chicken Recipe

 

Spicy Sichuan Kung Pao Chicken Recipe

Kung Pao chicken is a classic Sichuan dish. It combines crispy chicken, peanuts, and vegetables in a spicy sauce. This recipe serves two and can be ready in less than 30 minutes.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Difficulty Level: Moderate

Serve: 2

Why You'll Love This Recipe

·       Bold and Spicy Flavors. This recipe blends the numbing heat of Sichuan peppercorns with the spicy kick of chili peppers. It creates an addictive flavor.

·       Crispy and Tender Chicken. The chicken is cooked perfectly, featuring a crispy exterior and tender interior. It pairs well with savory sauce.

·       Authentic Sichuan Flavor. This recipe honors traditional Sichuan cuisine, balancing salty, sweet, sour, and umami notes.

·       Quick and Easy. Despite its rich flavors, this recipe is surprisingly quick and simple to prepare. It's great for a weeknight dinner or a special occasion.

·       Customizable. You can adjust the spiciness level to your taste and add your favorite ingredients, such as peanuts or vegetables, to make the dish your own.

INGREDIENTS

·       1 lb. boneless, skinless chicken breast, cut into bite-sized pieces (250g)

·       2 tablespoons vegetable oil

·       3 cloves garlic, minced.

·       1 tablespoon of ginger, minced.

·       1/4 cup roasted peanuts (30g)

·       1/4 cup scallions, chopped (15g)

·       1/4 cup diced red bell pepper (30g)

·       2 teaspoons soy sauce

·       1 teaspoon Shaoxing wine (or dry sherry)

·       1 teaspoon cornstarch

·       1/2 teaspoon Sichuan peppercorns, toasted and ground.

·       1/4 teaspoon red pepper flakes (or more to taste)

·       Salt and pepper, to taste

Tools & Equipment

·       Wok or large skillet

·       Cutting board

·       Measuring cups and spoons

·       Whisk

·       Spatula

INSTRUCTIONS

Step 1.

In a medium bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add the chicken and toss to coat. Let it marinate for 5 minutes.

Step 2.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, for about 5-7 minutes. Remove it from the wok and set it aside.

Step 3.

In the same wok, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add minced garlic and ginger and stir-fry until fragrant, about 30 seconds.

Step 4.

Add the peanuts, scallions, and red bell pepper to the wok. Stir-fry for 2-3 minutes.

Step 5.

Return the Sichuan peppercorns, red pepper flakes, and cooked chicken to the wok. Stir-fry for 1 minute.

Step 6.

Season with salt and pepper to taste.

Step 7.

Serve immediately, garnished with additional scallions and peanuts if desired.

Macro Breakdown (per serving)

v  Calories: 420

v  Protein: 35g

v  Fat: 24g

v  Saturated Fat: 3.5g

v  Carbohydrates: 20g

v  Fiber: 2g

v  Sugar: 2g

v  Sodium: 450mg

Tips and Variations

v  Use more or fewer red pepper flakes to adjust the spice level to your taste.

v  Add diced carrots or zucchini for extra vegetables.

v  Substitute chicken with tofu or tempeh for a vegetarian option.

v  Serve with steamed rice or noodles for a hearty meal.

FAQs

1Q: What is Sichuan peppercorn? 

A: Sichuan peppercorn is a spice often found in Sichuan cuisine. It has a unique numbing and slightly spicy flavor.

2Q: Can I use dried red chilies instead of red pepper flakes? 

A: Yes, dried red chilies can add heat to the dish. Simply rehydrate them in hot water before using.