4.8 from 5 votes
Kung pao chicken|chinasichuanfood.com
Kung Pao Chicken
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
One of the most famous Sichuan dish–kung pao chicken, made with chicken breast.
Course: Main Course
Cuisine: Sichuan cuisine
Keyword: chicken, Kung Pao
Servings: 2
Calories: 635 kcal
Author: Elaine
Ingredients
  • 2 chicken legs , remove skin and cut into small cubes (around 150g to 200g)
  • ½ cup fried peanuts , you may use roasted peanuts or salt baked ones
  • 2 leek onion , only white part, cut into small section.
  • 6 ~8 dried chili peppers , change the amount according how hot you wish it to be
  • 3 tbsp. cooking oil
  • 1 tsp. whole Sichuan peppercorn , or you can use Sichuan peppercorn powder
  • 1 tbsp. Chinese chili oil
  • pinch of salt
marinating
Mixed Sauce
  • ½ tbsp. dark soy sauce
  • 1 tbsp. light soy sauce
  • 1 tsp. a small pinch of salt
  • 1 inch ginger grated
  • 1 tbsp. chopped green onion
  • 2 garlic cloves , finely chopped
  • 2 tsp. cornstarch
  • 1 tbsp. vinegar
  • 2 tbsp. water
  • 2 tsp. sugar
Instructions
  1. Prepare a small bowl; add all the seasonings for the sauce together.
  2. If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife.
  3. Cut the meat into long strips and further into one bite size cubes. Transfer the chicken to a large bowl and marinating with salt, soy sauce, water, cooking wine and cornstarch.
  4. Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.
  5. Transfer the chicken cubes to the edges of the wok and empty the center. Add Sichuan peppercorn and dried chili pepper, fry until aromatic. Place in garlic, ginger and half of the scallion sections. Quickly fry to mix well. 

  6. Add the remaining onion sections and pour the sauce in (pre-stir the sauce just before using).  At last mix in fried peanuts.  Transfer out immediately as long as everything is well combined. 

Recipe Notes

If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.

When frying the Sichuan peppercorn, use slow fire and be patient. Over-fried Sichuan peppercorn brings a bitter taste.

Nutrition Facts
Kung Pao Chicken
Amount Per Serving
Calories 635 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 6g 30%
Cholesterol 39mg 13%
Sodium 1968mg 82%
Potassium 665mg 19%
Total Carbohydrates 34g 11%
Dietary Fiber 8g 32%
Sugars 10g
Protein 20g 40%
Vitamin A 69.5%
Vitamin C 9.5%
Calcium 7%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.