Spice up your culinary adventures with our Kung Pao Chicken recipe, a tantalizing classic Sichuan dish renowned for its dynamic flavor profile. Gong Bao Ji Ding, as it’s traditionally known, blends the fiery kick of chili peppers, the tingling numbness of Sichuan peppercorns, and the crunch of peanuts. Our recipe features tender diced chicken and crisp vegetables, all stir-fried in a harmonious mix that’s spicy, slightly sweet, and deeply savory.
AuthorSusan LeeCategoryChicken, Chinese, Main CourseDifficultyIntermediateMarinate the Chicken:
Combine the chicken pieces with the marinade ingredients in a bowl. Mix well and let sit for at least 15 minutes.
Prepare the Sauce:
In a small bowl, mix together all the sauce ingredients. Set aside.
Cook the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set aside.
Stir-Fry the Aromatics:
Add the remaining oil to the wok. Stir in the Sichuan peppercorns and dried chili peppers. Cook until fragrant, about 30 seconds.
Combine Ingredients:
Add the bell pepper, green onions, garlic, and ginger to the wok. Stir-fry for about a minute.
Finalize the Dish:
Return the chicken to the wok. Pour in the prepared sauce and add the peanuts. Stir well to combine all ingredients and cook until the sauce thickens.
Serve:
Serve the Kung Pao Chicken hot with steamed rice.
Ingredients
Directions
Marinate the Chicken:
Combine the chicken pieces with the marinade ingredients in a bowl. Mix well and let sit for at least 15 minutes.
Prepare the Sauce:
In a small bowl, mix together all the sauce ingredients. Set aside.
Cook the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set aside.
Stir-Fry the Aromatics:
Add the remaining oil to the wok. Stir in the Sichuan peppercorns and dried chili peppers. Cook until fragrant, about 30 seconds.
Combine Ingredients:
Add the bell pepper, green onions, garlic, and ginger to the wok. Stir-fry for about a minute.
Finalize the Dish:
Return the chicken to the wok. Pour in the prepared sauce and add the peanuts. Stir well to combine all ingredients and cook until the sauce thickens.
Serve:
Serve the Kung Pao Chicken hot with steamed rice.
