Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g chicken thighs, diced; 8 dried red chillis; 80g roasted peanuts; 3 cloves garlic, minced; 2cm fresh ginger, minced; 1 tsp Sichuan peppercorns; 3 spring onions, cut in 3cm pieces; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp Shaoxing wine; 1 tsp sesame oil; 1 tsp cornflour; 1 tsp sugar; 3 tbsp vegetable oil

A fiery Sichuan stir-fry of chicken with dried chillis, peanuts and the numbing tingle of Sichuan pepper.

Total time

35 min

Prep

25 min

Cook

10 min

Difficulty

medium

Cuisine

Asian

gluten-free

Ingredients

600gchicken thighs, diced

8dried red chillis

80groasted peanuts

3 clovesgarlic, minced

2cmfresh ginger, minced

1 tspSichuan peppercorns

3spring onions, cut in 3cm pieces

2 tbspsoy sauce

1 tbspdark soy sauce

1 tbspShaoxing wine

1 tspsesame oil

1 tspcornflour

1 tspsugar

3 tbspvegetable oil

Instructions

Marinate chicken in soy sauce, Shaoxing wine and cornflour for 20 minutes.

Mix sauce: dark soy, sugar, sesame oil and 2 tbsp water.

Heat wok until smoking, add oil, fry dried chillis and Sichuan pepper 30 seconds.

Add garlic and ginger, stir-fry 30 seconds until fragrant.

Add chicken and stir-fry over high heat until cooked through.

Add sauce and toss to coat.

Add peanuts and spring onions, toss briefly and serve immediately with steamed rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

495

Protein

52.9g

Fat

26.8g

Carbs

9.6g

Fiber

2.2g

Sodium

709mg

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