The BEST Chinese Stir Fry: Kung Pao Chicken Recipe - Sichuan 宫保鸡丁

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.

Turn on the rice cooker to prepare rice.

Gather all ingredients from an Asian supermarket or online.

In a bowl, combine 1 tablespoon dark soy sauce, 2 teaspoons Chinese rice cooking wine, and 2 teaspoons cornstarch mixed with 2 teaspoons water to create a marinade.

Dice chicken into 1-inch chunks and add to the marinade, mixing well to coat.

Set the marinated chicken aside for 10 minutes at room temperature.

Dice the scallions, separating the green and white parts, and set the green part aside.

Combine the white parts of the scallions with minced garlic and grated ginger for stir-frying.

In a separate bowl, mix 2 teaspoons sugar, 1 teaspoon cornstarch mixture, 1 teaspoon sesame oil, 1 teaspoon light soy sauce, and 1 tablespoon Chinese black vinegar to create the sauce.

Heat 2 tablespoons vegetable oil in a wok over high heat.

Add 1 teaspoon Chinese peppercorns to the oil and fry for about 1 minute until the color changes from red to black, then remove the peppercorns from the oil.

Lower the heat to medium-high and add the dried chili peppers, cooking for about 1 minute until they change color.

Add the marinated chicken to the wok and cook for 2 to 3 minutes until cooked through.

Add the ginger, garlic, and white parts of the scallions to the chicken, cooking for an additional 30 seconds.

Pour in the sauce mixture and add the peanuts, cooking for about 1 minute until combined and fragrant.

Turn off the heat and sprinkle the remaining green scallions on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens