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Spicy Sichuan Kung Pao chicken stir-fry, featuring peanuts, dried chilies, and green onions.

Sichuan Kung Pao Chicken

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 300 g chicken diced
  • 1 tbsp cornstarch
  • 2 tbsp soy sauce
  • 8 dried red chilies
  • 1 tsp Sichuan peppercorns
  • 1 tbsp black vinegar
  • 1 tbsp sugar
  • 3 cloves garlic minced
  • 2 scallions cut
  • 3 tbsp roasted peanuts

Method
 

  1. Marinate (velvet) diced chicken in cornstarch and 1 tbsp soy sauce, 15 min.
  2. Mix remaining soy, vinegar and sugar into a sauce.
  3. Toast dried chilies and Sichuan peppercorns in hot oil until fragrant.
  4. Add chicken and stir-fry until just cooked.
  5. Add garlic, scallions and the sauce; toss to coat.
  6. Stir in peanuts off the heat and serve.

Notes

Do not burn the peppercorns or they turn bitter.