Kung Pao Chicken
Spicy stir fry chicken with sichuan pepper and peanuts
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Chinese
For the chicken:
- 3 boneless chicken breasts cut into 1/2 inch cubes
- 1 1/2 tsp Shaoxing wine
- 3 tsp soy sauce
- 3 tsp cornstarch
- large pinch of kosher salt
For the sauce:
- 1 1/2 tbsp honey
- 3 tbsp Chinese black vinegar
- 1 1/2 tbsp Shaoxing wine
- 3 tsp soy sauce
- water or chicken stock as needed
For the stir fry:
- 1 large bell pepper (any color) large diced
- 1 large onion large diced
- 2 stalks celery sliced
- 1 carrot sliced into rounds
- 3 tbsp vegetable oil
- 6-12 dried red chilies I used Sichuan chilies, you can also use arbol. Stemmed, seeded and cut in half.
- 1/2 tsp ground Sichuan pepper or more to taste
- 4 garlic cloves minced
- 2 inch knob fresh ginger peeled and minced
- 6 Scallions sliced
- 3/4 cup roasted peanuts
For the stir fry:
Combine the chicken, wine, soy, cornstarch and salt in a bowl and mix well. Set aside.
Pour 1 tbsp oil into a frying pan and heat over medium high heat. Add the carrots and cook for a few minutes, then add the onions, peppers and celery and increase heat to high and stir fry for just a few minutes until some brown/black spots appear. Don't overcook. You want the veggies to still be somewhat crisp.
Move veggies to a plate and add the last 2 tbsp oil to the pan over medium high. Add the chicken and stir fry until browned. Add the ginger, garlic, Sichuan pepper and chilies and continue cooking and stirring occasionally until the chicken is fully cooked. Turn down the heat if it is burning but not cooked through.
Add the sauce to the pan along with a little water and the veggies. Toss everything and cook for a minute, adding more water if the sauce is too thick. Serve over your rice.
Keyword Chicken, Lunch, Main Dish