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KUNG PAO CHICKEN RECIPE

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Nighat’s Kitchen

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Video-Specific Recipe

Kung Pao Chicken

Cultural Context

Kung Pao Chicken is a classic dish from Sichuan cuisine, known for its bold flavors and spicy kick. It combines the heat of Sichuan peppercorns with the crunch of peanuts, creating a delightful contrast. Traditionally, it is made with diced chicken, but variations can include other proteins or vegetables. This dish is often enjoyed in Chinese restaurants worldwide and is a staple in many households, celebrated for its balance of flavors and textures.

ChineseCNmain
45 min
medium
4 servings
Servings4
1 lb chicken
1/2 cup peanuts
1 cup bell peppers, diced
1/2 cup scallions, chopped
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon ginger, minced
3 cloves garlic, minced
1 teaspoon Sichuan peppercorns

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

1

Cut chicken into bite-sized pieces.

2

Marinate chicken with soy sauce, rice vinegar, and sugar.

3

Heat oil in a wok over high heat.

4

Stir-fry ginger and garlic until fragrant.

5

Add marinated chicken and cook until browned.

6

Add bell peppers and scallions, stir-fry for a few minutes.

7

Add peanuts and Sichuan peppercorns, stir to combine.

8

Serve hot over rice.

Cooking Techniques

stir-fried

Equipment Needed

wokknifecutting boardspatula

Spice Level:

🌶️🌶️🌶️

Allergens

peanuts

Also Known As

Gong Bao Ji DingKung Pao Chicken Stir-Fry

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