Kung Pao Chicken
Dive into the bold flavors of Kung Pao Chicken, a beloved stir-fry that combines tender chunks of chicken with crunchy peanuts and a zesty, spicy sauce. This dish is all about the perfect balance of heat and sweetness, making it an irresistible weeknight favorite. Get ready to impress your taste buds with each savory bite!
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 蒜瓣3个（切片）
- 姜2片
- 大葱白两根（切马耳朵片）
- 清水2瓷勺 (30 ml)
🥩Meat & Seafood(1)
- 鸡腿肉一把（约250g，去骨剁小块）
🫙Pantry Staples(2)
- 淀粉1瓷勺（勾芡用） (15 ml)
- 白糖1.5瓷勺（中和酸味提鲜） (22.5 ml)
🍯Sauces & Condiments(3)
- 香醋1.5瓷勺（醋酸味要冲一点） (22.5 ml)
- 老抽小半勺（上色） (2.5 ml)
- 生抽1瓷勺 (15 ml)
📦Other(3)
- 干辣椒6-8根（剪成段，去籽保留香味）
- 油炸花生米一小把（约50g，最后放）
- 花椒小半勺（约10粒）
👨🍳 Instructions
- 1
Marinate the chicken pieces with light soy sauce, cooking wine, cornstarch, and white pepper for 10 minutes. Add a small amount of cooking oil to lock in moisture.
- 2
Heat oil in a pan and fry the dried chili peppers and Sichuan peppercorns on low heat for 30 seconds until fragrant. Remove and set aside.
- 3
Increase the heat and stir-fry the marinated chicken until it turns white on the surface (about 1 minute). Remove and set aside.
- 4
In the same pan, add ginger and garlic to sauté until fragrant. Add the fried chili peppers and Sichuan peppercorns, then return the chicken to the pan.
- 5
Quickly pour in the prepared sauce and drizzle vinegar around the edge of the pan. Once the sauce thickens and coats the chicken, turn off the heat and add the fried peanuts before serving.
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
Share this recipe
Kung Pao Chicken
Dive into the bold flavors of Kung Pao Chicken, a beloved stir-fry that combines tender chunks of chicken with crunchy peanuts and a zesty, spicy sauce. This dish is all about the perfect balance of heat and sweetness, making it an irresistible weeknight favorite. Get ready to impress your taste buds with each savory bite!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 蒜瓣3个（切片）
- 姜2片
- 大葱白两根（切马耳朵片）
- 清水2瓷勺 (30 ml)
🥩Meat & Seafood(1)
- 鸡腿肉一把（约250g，去骨剁小块）
🫙Pantry Staples(2)
- 淀粉1瓷勺（勾芡用） (15 ml)
- 白糖1.5瓷勺（中和酸味提鲜） (22.5 ml)
🍯Sauces & Condiments(3)
- 香醋1.5瓷勺（醋酸味要冲一点） (22.5 ml)
- 老抽小半勺（上色） (2.5 ml)
- 生抽1瓷勺 (15 ml)
📦Other(3)
- 干辣椒6-8根（剪成段，去籽保留香味）
- 油炸花生米一小把（约50g，最后放）
- 花椒小半勺（约10粒）
👨🍳 Instructions
- 1
Marinate the chicken pieces with light soy sauce, cooking wine, cornstarch, and white pepper for 10 minutes. Add a small amount of cooking oil to lock in moisture.
- 2
Heat oil in a pan and fry the dried chili peppers and Sichuan peppercorns on low heat for 30 seconds until fragrant. Remove and set aside.
- 3
Increase the heat and stir-fry the marinated chicken until it turns white on the surface (about 1 minute). Remove and set aside.
- 4
In the same pan, add ginger and garlic to sauté until fragrant. Add the fried chili peppers and Sichuan peppercorns, then return the chicken to the pan.
- 5
Quickly pour in the prepared sauce and drizzle vinegar around the edge of the pan. Once the sauce thickens and coats the chicken, turn off the heat and add the fried peanuts before serving.