China · Meat Dishes · Spicy
Sichuan Kung Pao Chicken
Sichuan kung pao chicken is a fast stir-fry of tender chicken cubes, dried chillies and crisp peanuts. Chinkiang vinegar gives the thin glaze a dark, sharp edge, while Sichuan pepper leaves a brief citrusy tingle. It should taste lively rather than syrupy, with the peanuts added late enough to stay crisp.
35 min 520 kcal 4 serves Advanced🌶️Spicy🇨🇳China★★★★★5.0· 1 reviews
Ingredients
ServingsMetric
- 600 gchicken thighs
- 2 tbsplight soy sauce
- 2 tbspShaoxing wine
- 2 tspcornstarch
- 2 tbspChinkiang vinegar
- 2 tspsugar
- 60 mlchicken stock
- 12 dried red chillies
- 1 tspSichuan peppercorns
- 4 clovesgarlic
- 20 gfresh ginger
- 4 spring onions
- 80 groasted peanuts
- 3 tbspvegetable oil
- 1 tspsesame oil
Method
- Marinate the chicken. Cut the thighs into 2 cm cubes and mix with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine and 1 teaspoon cornstarch. Leave for 15 minutes; the thin starch coating protects the meat during the fierce stir-fry.
- Mix the sauce. Whisk the remaining soy sauce, Shaoxing wine and cornstarch with the vinegar, sugar and stock until no lumps remain. Taste for a clean sweet-sour balance now because there is no time to adjust once it hits the wok.
- Prepare the aromatics. Cut the dried chillies into 2 cm pieces and shake out most seeds, then slice the garlic, ginger and spring onion whites. Keep the green onion tops and peanuts separate so they do not soften early.
- Toast the spices. Heat a wok over high heat until a drop of water evaporates in 1 second, add 1 tablespoon oil, then the chillies and Sichuan peppercorns. Stir for 20 seconds until fragrant and brick red, not black; burnt pepper makes the whole dish bitter.
- Sear the chicken. Add the remaining vegetable oil and chicken in one layer, leaving its marinade behind. Cook untouched for 60 seconds, then stir-fry for 3 minutes until the edges brown and the centre reaches 72°C.
- Add the aromatics and glaze. Add garlic, ginger and spring onion whites and stir-fry for 30 seconds. Stir the sauce once more, pour it around the hot wok and toss for 60 seconds until it turns glossy and lightly coats every chicken cube.
- Finish and serve. Fold in the peanuts, spring onion greens and sesame oil for 20 seconds, then take the wok off the heat. Serve immediately with plain rice; the sauce should cling to the chicken without pooling and the peanuts should still crack when bitten.
FAQ
Mix 1 tablespoon plain rice vinegar with 1 teaspoon balsamic vinegar for the closest home substitute. The rice vinegar supplies acidity and the balsamic adds dark maltiness. Do not use 2 tablespoons balsamic alone because its sweetness and body make the glaze heavy.
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Comments (2)
花生要后放！不然炒软了就不脆了。还有干辣椒不要炒黑了会苦。这个食谱辣度刚好
宫保鸡丁做的不错！但是花椒放太多了有点麻。下次减半试试