Kung Pao Chicken is a Sichuan Chinese-style stir fry dish, combination of juicy tender chicken, chillies, peppercorns, crispy peanuts, and flavorful savory sauce. This is our family recipe and the whole family loves it! All ingredients, Kung Pao sauce and the cooking method is so simple that anyone can cook at home. Kung pao chicken is very popular dish at chinese restaurant and take away.
Cut chicken into small cubes. Mix the chicken pieces with soy sauce, vinegar, baking soda and corn starch. Set aside and marinate for 10-15 mins.
Prepare the stir fry sauce by mixing all the ingredients in a small bowl. Set aside.
Heat the pan into medium high heat. Drizzle 1/2 Tbsp oil, add the marinated chicken pieces and stir fry for 1-2 mins till the chicken change into nice color. Remove from pan and set aside.
Drizzle 1/2 tablespoon oil and add the chopped garlic and stir fry for few seconds, then add the ginger and follow by the the dry chillies and stir for few seconds.
Add crushed sichuan peppercorns and chinese five spices and stir for few seconds.
Pour the kung pao sauce mix and chicken stock and stir well for few seconds.
Then add the pepper slices and stir well for few seconds and follow by the chicken pieces and continue stir fry for 1-2 min with medium high heat.
Add the spring onions and roasted peanuts, mix well to combine all ingredients and sauce together.
Delicious Kung Pao Chicken is ready! Serve immediately! Perfect with steamed rice or stir fry noodle.
Kung Pao Chicken
Ingredients
Ingredients
- 400 g Boneless Chicken thigh/breast
- 1 cup Bell Pepper ( cut small pieces )
- 2-3 Spring Onion ( cut thin slices )
- 3 tbsp Roasted Peanuts
- 1 tbsp Garlic (finely chopped)
- 1 tsp Ginger (finely chopped)
- 2-3 tbsp Dried Chillies (cut small pieces)
- 1 tsp Sichuan Peppercorns ( finely crushed /ground )
- ½ tsp Chinese Five Spices
- ½ cup Chicken Stock
- 2-3 tbsp Oil
Marinate for Chicken
- 1 tsp Light soy sauce
- 1 tsp Rice Vinegar
- 1 tsp Baking Powder/Soda
- 1 tsp Corn/Potato Starch(Flour)
Stir Fry Sauce
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Rice vinegar
- 1½ tbsp Brown sugar
- 2 tsp Corn/Potato Flour(Starch)
Instructions
- Cut chicken into small cubes. Mix the chicken pieces with soy sauce, vinegar, baking soda and corn starch. Set aside and marinate for 10-15 mins.
- Prepare the stir fry sauce by mixing all the ingredients in a small bowl. Set aside.
- Heat the pan into medium high heat. Drizzle 1/2 Tbsp oil, add the marinated chicken pieces and stir fry for 1-2 mins till the chicken change into nice color. Remove from pan and set aside.
- Drizzle 1/2 tablespoon oil and add the chopped garlic and stir fry for few seconds, then add the ginger and follow by the the dry chillies and stir for few seconds.
- Add crushed sichuan peppercorns and chinese five spices and stir for few seconds.
- Pour the kung pao sauce mix and chicken stock and stir well for few seconds.
- Then add the pepper slices and stir well for few seconds and follow by the chicken pieces and continue stir fry for 1-2 min with medium high heat.
- Add the spring onions and roasted peanuts, mix well to combine all ingredients and sauce together.
- Delicious Kung Pao Chicken is ready! Serve immediately!
- Perfect with hot streamed rice or simple stir fry noodle.
Notes
- Sichuan(Szechuan) Peppercorn is the key spice in this cuisine, it has fragrant and buzzy numbing sensation.
- You can find in Chinese/Asian Groceries or Supermarket Asian spice counters.
- Suggest to use finely crushed or ground peppercorn to get more fragrant.
- Nearest substitute for Sichuan peppercorn is black pepper.
