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