Spicy Sichuan Kung Pao Chicken with Peanuts

Name: Spicy Sichuan Kung Pao Chicken with Peanuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Boneless skinless chicken thighs; Soy sauce; Shaoxing wine; Cornstarch; Dark soy sauce; Oyster sauce; Sugar; Black vinegar; Light soy sauce; Water; Sesame oil; Cornstarch; Vegetable oil; Garlic, minced; Ginger, minced; Dried red chilies, de-seeded and chopped; Sichuan peppercorns, toasted; Red bell pepper, diced; Unsalted roasted peanuts; Scallions, chopped

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

Boneless skinless chicken thighs

500g, diced

Soy sauce

1 tablespoon

Shaoxing wine

1 tablespoon

Cornstarch

1 teaspoon

For the Marinade

Dark soy sauce

2 teaspoons

Oyster sauce

1 tablespoon

Sugar

2 teaspoons

For the Sauce

Black vinegar

2 tablespoons

Light soy sauce

1 tablespoon

Water

1 tablespoon

Sesame oil

1/2 teaspoon

Cornstarch

1 teaspoon

For the Stir-Fry

Vegetable oil

2 tablespoons

Garlic, minced

3 cloves

Ginger, minced

1-inch piece

Dried red chilies, de-seeded and chopped

Sichuan peppercorns, toasted

1 tablespoon

Red bell pepper, diced

Unsalted roasted peanuts

100g

Scallions, chopped

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.

Do not burn the Sichuan peppercorns; they will lend a bitter taste.

Final Assembly

Return chicken to the wok, add bell pepper and peanuts, pour in the prepared sauce, and stir-fry until well-coated.

Add a splash of water if the stir-fry starts to dry out during cooking.

Plating & Serving