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Sichuan Kung Pao Chicken
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup roasted peanuts
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons vegetable oil
- 1/2 cup dried red chilies
- 1/2 cup diced bell peppers
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon Sichuan peppercorns
- 1/2 teaspoon sesame oil
Instructions
- In a small bowl, mix together 1/4 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon cornstarch. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add 1/2 cup dried red chilies and 1 teaspoon Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
- Add the minced garlic, ginger, and diced bell peppers to the wok. Stir-fry for 1-2 minutes until the peppers are slightly softened.
- Add the chicken pieces to the wok and stir-fry for 3-4 minutes until they are cooked through.
- Pour the sauce mixture into the wok and stir to coat the chicken and vegetables. Cook for an additional 1-2 minutes until the sauce thickens.
- Remove the wok from the heat and stir in 1/2 cup roasted peanuts, 3 chopped green onions, and 1/2 teaspoon sesame oil.
- Transfer the Kung Pao chicken to a serving dish and serve hot with steamed rice.
Sichuan Kung Pao Chicken, a classic dish from the Sichuan province of China, has a rich history dating back to the Qing Dynasty. Legend has it that the dish was named after Ding Baozhen, a Qing Dynasty official who loved the spicy and flavorful chicken dish. The traditional recipe includes diced chicken, peanuts, and Sichuan peppercorns, stir-fried with a spicy and tangy sauce. Today, the best versions of this dish can be found in authentic Sichuan restaurants in Chengdu, the capital of Sichuan province. The key to a perfect Kung Pao Chicken lies in the balance of heat, sweetness, and the numbing sensation from Sichuan peppercorns. Chefs in Sichuan are known for their skill in achieving this perfect harmony of flavors. For a twist on the traditional recipe, some chefs add dried red chilies for extra heat, while others use cashew nuts instead of peanuts. Whether you're in Sichuan or trying to recreate this dish at home, the key is to achieve the signature Sichuan flavor profile of spicy, sweet, and numbing.
30 min
4
380 calories
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