Classic Kung Pao Chicken
Sichuan kung pao chicken — dried chilies and Sichuan peppercorns fried until fragrant before the chicken goes back in with peanuts and sauce, tossed to coat.
Ingredients
Instructions
Stir-fry the cubed chicken thigh in a hot wok until just cooked through, then remove and set aside.
Fry the dried chilies and Sichuan peppercorns in the same wok over medium heat until deeply fragrant, this step builds the dish's signature numbing heat, so don't rush it.
Return the chicken to the wok with the sauce and roasted peanuts.
Toss everything together over high heat until well coated and heated through, then serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.