Kung Pao Chicken, the Authentic Way (宫保鸡丁)
Tender chicken cubes fried with aromatic spices & seasoned with a delicious sauce, Kung Pao chicken can be easily made at home. A tutorial is included.
For the chicken
- 300 g chicken thigh (boneless & skinless) or chicken breast 11oz
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
For the nuts
- 50 g peanuts or cashew nuts ⅓ cup
- 2 tablespoon cooking oil
- 10 dried chillies, halved & deseeded
- 1 teaspoon whole Sichuan peppercorn see note
- 6 stalks scallions, cut into chunks only use the stem part
- 3 cloves garlic, sliced
- 8 slices ginger
Marinate the chicken
Cut the chicken into small cubes (about 2cm) then put into a bowl.
Add cornstarch and water. Mix until no more liquid can be seen.
Add sesame oil. Stir to coat the chicken evenly. Set aside.
Stir-fry the dish
Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).
Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
Stir in the toasted peanuts. Dish out then serve immediately with plain rice.
You may replace whole Sichuan peppercorns with ground Sichuan pepper if you wish. In this case, sprinkle the pepper together with roasted peanuts at the end of the cooking process.
Serving: 1serving | Calories: 565kcal