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ChineseAuthentic Cuisine

Kung Pao Chicken

Serves 4 to 6 Entree chicken, Poultry

Kung Pao Chicken

Kung Pao Chicken hails from the heart of Sichuan, a province renowned for its bold flavors and fiery cuisine. Traditionally prepared in home kitchens, this dish is a staple at family tables, where salt is judged by hand and fat is used with a generous hand. It reflects the unpretentious and comforting nature of everyday Chinese cooking, capturing the essence of meals meant for sharing.

Expect a delightful interplay of textures and tastes, where tender chicken thighs meet the crunch of peanuts and the heat of dried chilies. The soy sauce and Chinkiang vinegar create a savory-sour balance, while Sichuan peppercorns add a numbing tingle, making this dish an exhilarating journey for the palate.

Ingredients

  • 600 gchicken thigh — cubed
  • 50 gpeanuts
  • 8dried chilies
  • 2 tbspsoy sauce
  • 1 tbspChinkiang vinegar
  • 1 tspsugar
  • 2 tspSichuan peppercorns
  • 2 tbspoil
  • to tastefine sea salt

Method

  1. Cut the 600 g chicken thigh into bite-sized pieces and pat them dry with paper towels. Season the chicken with a pinch of fine sea salt and 2 tsp Sichuan peppercorns, ensuring even coverage. Heat 2 tbsp oil in a wok over medium-high heat until shimmering.
  2. Add the seasoned chicken to the hot oil, spreading it out in a single layer. Let it cook undisturbed for 3-4 minutes until the bottom is golden brown. Stir occasionally and continue cooking until the chicken is browned on all sides and cooked through, then remove it from the wok and set aside.
  3. In the same wok, add 50 g peanuts and stir-fry for about 1-2 minutes until they are golden and fragrant. Remove the peanuts and set them aside with the chicken.
  4. Add 8 dried chilies to the wok, stirring them for about 30 seconds until they darken slightly and release their aroma. Be careful not to burn them. Add the chicken back into the wok.
  5. Pour in 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, and 1 tsp sugar. Stir to coat the chicken evenly, allowing the sauce to bubble and reduce slightly. Taste the sauce and adjust with more fine sea salt if needed.
  6. Return the peanuts to the wok and toss everything together until well mixed. Ensure the sauce clings to the chicken and peanuts, giving them a glossy appearance.
  7. Transfer the Kung Pao Chicken to a serving dish, making sure to include all the sauce and chilies. Serve immediately, allowing everyone to enjoy the dish while it's hot and flavorful.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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