Sichuan Kung Pao Chicken (Spicey Chicken with Peanuts)

Sichuan Kung Pau Chicken

Kung Pau Chicken
Kung Pau Chicken
Kung Pau Chicken with Rice
Kung Pau Chicken with Rice
Dried Chili Peppers
Dried Chili Peppers
Peanuts
Peanuts
Ginger Root
Ginger Root
Scallions
Scallions
Chinese Red Wine Vinegar
Chinese Red Wine Vinegar

Sichuan Recipes

1 star from 1 rating of Kung Pau Chicken

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Sichuan Kung Pao Chicken

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When people think of Sichuan cooking the dish which first comes to mind is Kung Pao chicken. Kung Pau Ding was a Chinese government official who liked to serve this peppery hot dish to his guests.

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This recipe is made with cubed boneless, skinless chicken breasts and sprinkled with fried peanuts. The degree of heat in this recipe is determined by the number of dried red chili peppers that you add to it. I have seen recipes calling for as many as eight, but I only use four.

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The chicken cubes are marinated in cornstarch and egg white and are deep fried in two cups of oil in a wok as are the raw peanuts. I normally use a cast iron frying pan for all of my Chinese stir-fries and that is not suitable for deep frying, so I start out with a small sauce pan. If raw peanuts are not available at your supermarket, your local Chinese grocer will have them.

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

30 Minutes

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Ingredients:

1 Whole Boneless, Skinless Chicken Breast (2 halves) cut into ½ inch cubes.

1 Tablespoon Cornstarch

¼ Teaspoon Salt

¼ Teaspoon Sugar

1 Egg White

1 Cup of Oil

½ Cup Raw, Skinless Peanut Halves

2 tablespoons of Oil

4 Dried Chili peppers cut into small pieces (do not discard the seeds)

1 Clove of Garlic peeled and minced

1 Tablespoon minced Fresh Ginger Root

3 Scallions cut into pea sized pieces including the green part

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Sauce Mixture:

2 Tablespoon Black Soy Sauce

1 Tablespoon Dry White Wine

2 Teaspoons Chinese Red Wine Vinegar

½ Teaspoon Salt

½ Teaspoon Sugar

½ Teaspoon Cornstarch

2 Teaspoons Sesame Seed Oil

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Cooking Instructions:

  1. Heat one cup of oil in a small saucepan and deep-fry the peanuts until golden brown but not burnt. Remove with a slotted spoon and drain on paper towels.
  2. Meanwhile marinate the chicken cubes with the cornstarch, salt, sugar and egg white.
  3. Blanch the chicken pieces in the hot oil until they turn white and then remove them with a slotted spoon also.
  4. Add the two tablespoons of oil to a large, heavy frying pan and slightly brown the chili peppers.
  5. Then add the ginger, garlic and the scallions and stir-fry a minute longer.
  6. Stir in the sauce mixture and heat until it thickens.
  7. Add the chicken cubes and stir-fry for another minute.
  8. Finally, mix in the peanuts and serve with steamed rice.

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Serve with one of the following:

Chinese Broccoli in Ginger and Wine

Chinese Stuffed Eggplant

Stir-fried Baby Corn and Broccoli

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Kung Pao Chicken

Chengdu China Montage

Chengdu montage
Chengdu montage

Chengdu, China - The Capital of Sichuan Provence

show route and directions
A markerChengdu, China -
Chengdu, Sichuan, China
[get directions]

B markerShanghai, China -
Shanghai, China
[get directions]

C markerHong Kong -
Hong Kong
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Comments 8 comments

picklesandrufus profile image

picklesandrufus 4 years ago from Virginia Beach, Va

love this dish. looks delicious! thanks vote up


learner365 profile image

learner365 4 years ago

Looks yummy and the recipe seems to be very easy.I am surely going to try this out.My vote up !!! Thanks !!!


anglnwu profile image

anglnwu 4 years ago

I make this dish all the time. It's very delicious and my kids love it. Thanks for sharing your version.


Donna Sundblad profile image

Donna Sundblad 4 years ago from Georgia

I'm going to have to try this recipe. I'll let you know how it goes! Voted useful.


SmartAndFun profile image

SmartAndFun 4 years ago from Texas

Kung Pao is one of my restaurant favorites but I have never had the nerve to attempt making it myself. Thank you for showing me how easy it actually is!


rjsadowski profile image

rjsadowski 4 years ago Author

I will appreciate your feedback.


Irais 23 months ago

That's a cunning answer to a chnlaelging question


Charleigh 23 months ago

Apnlerptay this is what the esteemed Willis was talkin' 'bout.

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