Kung Pao Chicken

Kung Pao Chicken is a beloved classic of Sichuan cuisine—bold, spicy, savory, and just the right touch of sweet and tangy. This version stays close to its roots, highlighting the signature combination of fragrant dried chilies, numbing Sichuan pepper, and crunchy peanuts, all tied together with tender chunks of chicken. With just a few fresh ingredients and a well-seasoned wok, you can recreate this vibrant, flavor-packed dish at home. Serve it hot over a bowl of steamed rice, and you've got a meal that delivers heat, texture, and pure comfort.

2 servings

Ingredients

• 2 chicken breasts
• 4 - 5 facing heaven chilis (use dried if you don't have fresh)
• 1.5 cloves of garlic
• fresh ginger (equal amount to garlic)
• 2.5 scallions (white part)
• 100 g oil
• 0.5 tsp Sichuan pepper (ground with mortar and pestle for better distribution if desired)
• 37.5 g peanuts, roasted

Marinade

• 0.2 tsp salt
• 1 tbsp cornstarch

Sauce

• 1.5 tsp sugar
• salt - 1 pinch
• 0.25 tsp cornstarch
• 0.25 tsp soy sauce (dark)
• 1 tsp soy sauce (light)
• 1.5 tsp chingkiang vinegar
• 1 tbsp of water

Equipment

• Cast Iron Wok
• Cast Iron Skillet/Baking/Serving Pan
• Mortar & Pestle

Instructions

1. Cut the chicken into 1-2 cm cubes. Bring a pot of water to a boil. 
2. Blanch the chicken in the water for one minute, rinse with cold water, and pat dry with paper towels. Mix with the marinade.
3. Split the chillies (remove the seeds for less heat).
4. Peel and mince the garlic and grate the ginger.
5. Cut the spring onion into 1 cm pieces.
6. Mix the sauce ingredients well.
7. Heat the oil to about 140 degrees. Fry the chicken for 60 seconds until shiny, lift out with a spider strainer. Pour out the oil but leave 2 tbsp.
8. Heat the wok and add the chillies and Sichuan pepper, fry until fragrant but not burnt.
9. Add the ginger, garlic, and spring onion and fry for about 30 seconds, then add the chicken, and let it heat up.
10. Stir in the sauce and continue stirring until the sauce thickens.
11. Stir in the peanuts, and serve with rice.

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