Spicy Sichuan Kung Pao Chicken with Peanuts
A fiery and flavorful Sichuan classic
This Spicy Sichuan Kung Pao Chicken blends chicken, peanuts, and vegetables in a tantalizing spicy sauce, embodying the essence of Sichuan cuisine.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken
For the Marinade
For the Sauce
For the Stir-Fry
Preparation
Marinating the Chicken
Combine chicken and marinade
In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch.
Marinate chicken
Let marinate for at least 20 minutes in the refrigerator.
Prepare marinade
Mix dark soy sauce, oyster sauce, and sugar in a separate bowl.
Preparing the Sauce
Whisk sauce ingredients
In a small bowl, whisk together black vinegar, light soy sauce, water, sesame oil, and cornstarch.
Set aside
Set the sauce aside for later use.
Prep stir-fry ingredients
Have all the stir-fry ingredients ready to go, as the cooking process is quick.
Cooking Process
Searing the Chicken
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add marinated chicken and sear until browned. Remove and set aside.
Building Flavor
Add the remaining oil to the wok. Sauté garlic, ginger, dried chilies, and Sichuan peppercorns until fragrant.
Final Assembly
Return chicken to the wok, add bell pepper and peanuts, pour in the prepared sauce, and stir-fry until well-coated.
Plating & Serving
Spicy Sichuan Kung Pao Chicken with Peanuts
Spicy Sichuan Kung Pao Chicken with Peanuts
Plating & Serving
Serve the Kung Pao Chicken hot with fragrant jasmine rice, letting the vivid colors and inviting aroma entice your guests.