A classic Szechuan dish featuring tender, velveted chicken pieces tossed with crunchy peanuts, fiery chilies, and aromatic Sichuan peppercorns in a savory, slightly sweet, and spicy sauce. Perfect for an authentic Asian-inspired dinner.
Quick Kung Pao Chicken Delight
A classic Szechuan dish featuring tender, velveted chicken pieces tossed with crunchy peanuts, fiery chilies, and aromatic Sichuan peppercorns in a savory, slightly sweet, and spicy sauce. Perfect for an authentic Asian-inspired dinner.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 large egg white
- 0.5 teaspoon baking soda
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon soy sauce for marinade
- 2 tablespoons soy sauce for sauce
- 1 tablespoon dark soy sauce optional
- 2 tablespoons Chinkiang vinegar or black rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch for sauce
- 2 tablespoons water or chicken broth for sauce
- 2 tablespoons vegetable oil divided
- 10-15 dried red chilies whole
- 1 teaspoon Sichuan peppercorns whole
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 scallions white parts chopped
- 0.5 cup roasted peanuts unsalted
Instructions
- Velvet the Chicken: In a bowl, combine chicken pieces with 1 tablespoon cornstarch, egg white, baking soda, Shaoxing wine, and 1 tbsp soy sauce. Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Prepare the Sauce: In a separate small bowl, whisk together 2 tablespoons soy sauce, dark soy sauce (if using), Chinkiang vinegar, sugar, sesame oil, 1 tablespoon cornstarch, and water/broth until smooth. Set aside.
- Stir-fry Aromatics: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds to 1 minute until fragrant and chilies slightly darken (be careful not to burn). Remove chilies and peppercorns with a slotted spoon and set aside.
- Cook Chicken: Add the remaining 1 tablespoon of vegetable oil to the wok. Increase heat to high. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Cook for 3-4 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from the wok and set aside with the chilies and peppercorns.
- Build the Dish: Add minced garlic, grated ginger, and white parts of scallions to the wok. Stir-fry for 30 seconds until fragrant.
- Combine and Serve: Return the cooked chicken, chilies, and Sichuan peppercorns to the wok. Give the prepared sauce a quick whisk (cornstarch settles) and pour it over the chicken. Stir quickly to coat everything evenly as the sauce thickens, about 1-2 minutes.
- Stir in the roasted peanuts. Garnish with sliced green scallion parts and serve immediately with steamed white rice.
Notes
For extra crispiness, toast peanuts lightly before adding. Adjust dried chilies and Sichuan peppercorns to your spice preference. Serve hot with steamed rice. For a milder version, reduce the number of dried chilies.
