Spicy Peanut Chicken Stir-Fry — Sichuan Kung Pao Chicken
Diced chicken stir-fried with dried chilli, roasted peanuts, and Sichuan pepper in a tangy sweet-spicy sauce, one of China's most celebrated and copied dishes.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 360g diced chicken thigh with 2 tsp cornstarch, 2 tbsp soy sauce, and 2 tsp Shaoxing wine; marinate 10 minutes. Snip 12 dried chillies into 1cm pieces, shake out seeds. Mince 4 garlic cloves, grate 2 tsp ginger, cut 4 scallions into 1.5cm lengths. Mix sauce: 2 tbsp soy sauce, 2 tbsp black vinegar, 2 tbsp sugar, 1 tsp cornstarch with 2 tbsp water, 1 tsp sesame oil.
Toast
Heat 4 tbsp oil in a wok over high heat until smoking. Add dried chillies and 1 tsp Sichuan pepper, toast 20 to 30 seconds until fragrant and just darkened; do not burn.
Sear
Add marinated chicken in batches if needed to avoid crowding, sear 2 to 3 minutes without stirring until golden on the bottom. Toss and cook 2 to 3 minutes more until cooked through; chicken should be opaque inside.
Saute
Add minced garlic and grated ginger, toss 30 seconds until fragrant. Pour in prepared sauce, stir over high heat 1 to 2 minutes until glossy and thickened; sauce should coat the chicken.
Finish
Add 80g roasted peanuts and scallion lengths, toss once to combine evenly.
Plate
Transfer to bowls and serve immediately over steamed rice.
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