Kung Pao Chicken – Spicy Sichuan Flavor

• 

  RATINGS

  Not rated yet

• 

  COOK TIME

  Prep 20m • Cook 15m

• 

  VIEWS

  549

1. Chicken breast

   500 g, cut into small cubes

2. Roasted peanuts

   100 g

3. 1 egg white

4. Cornstarch

   10 g

   Can’t find it? Try this one.

5. Light soy sauce

   1 tsp

   Can’t find it? Try this one.

6. Oyster sauce

   1/2 tsp

   Can’t find it? Try this one.

7. Cooking wine

   1/4 tsp

   Can’t find it? Try this one.

8. Sugar

   1/2 tsp

9. Salt

   1/2 tsp

10. MSG (optional)

    1/4 tsp

    Can’t find it? Try this one.

11. Sichuan peppercorns

    4-6

    Can’t find it? Try this one.

12. Star anise

    2

    Can’t find it? Try this one.

13. Small dried red chilies

    3-5

    Can’t find it? Try this one.

14. Green onion

    1 stalk, chopped

15. Ginger, minced

    1-inch piece, minced

16. Garlic

    2-3 cloves, minced

17. Cilantro (optional)

    5 g, chopped

18. Carrot

    1 small, diced

19. Cucumber

    1/2, diced

20. Vegetable oil

    2 tbsp

21. Water

    50 ml

1. Step 1: Prepare and marinate the chicken

   Cut the chicken into small cubes. In a bowl, mix with egg white, 1 tsp soy sauce, cooking wine, sugar, cornstarch, salt, and optional MSG. Let it sit for 30 minutes.

   

2. Step 2: Prep the vegetables and peanuts

   Dice the green onion, garlic, ginger, and cilantro. Dice the carrot and cucumber. Heat 1 tbsp oil in a pan and fry the peanuts until golden, about 1-2 minutes, then remove.

   

3. Step 3: Cook the chicken

   In the same pan, add a bit of oil and cook the marinated chicken over medium-high heat for 5–6 minutes, stirring occasionally, until the chicken is mostly cooked through and the surface is lightly golden. Remove and set aside.

   

4. Step 4: Build the sauce

   Heat 1 tbsp oil in a pan, add Sichuan peppercorns, star anise, and dried red chilies. Stir-fry for about 30 seconds until aromatic. Add diced garlic, ginger, carrot, and cucumber. Stir-fry for 30–40 seconds until fragrant.

   

5. Step 5: Combine everything

   Return the chicken and peanuts to the pan. Pour in oyster sauce, remaining soy sauce, water, and half of the diced green onion and cilantro. Stir-fry for 1 minute to coat all ingredients evenly in the sauce. Serve immediately, garnished with remaining green onion and cilantro.

   

1. Heat the oil until hot but not smoking. Cook the chicken over medium-high heat to quickly sear the surface while letting the inside cook through.

2. Stir or flip the chicken occasionally during cooking to ensure all sides are evenly heated and prevent burning on the outside while undercooked inside.

3. Cook over medium-high heat for 5–7 minutes (depending on cube size) until cooked through, stirring occasionally.

4. Use a heavy-bottomed non-stick or cast-iron pan for even heat distribution, preventing the chicken from burning or sticking.

Help others discover this dish — share it!