Introduction to Kung Pao Chicken

Kung Pao Chicken is a iconic Sichuan dish known for its bold flavors, combining tender chicken, crunchy peanuts, and dried chili peppers in a savory, slightly sweet, and spicy sauce. This dish is a perfect example of Sichuan cuisine’s signature balance of flavors, featuring the famous “mala” (numbing and spicy) sensation from Sichuan peppercorns. Whether you’re a fan of spicy food or just looking to try something new, Kung Pao Chicken is a must-make dish that’s both satisfying and easy to prepare at home.

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Why You’ll Love This Recipe

This Kung Pao Chicken recipe is quick, flavorful, and uses simple ingredients that are easy to find. The combination of tender chicken, crunchy peanuts, and a spicy-sweet sauce makes it a crowd-pleaser. Plus, it’s versatile—you can adjust the spice level to suit your taste. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress.

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Ingredients List

Here’s everything you’ll need to make Kung Pao Chicken:

For the Chicken:

• 1 pound boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar (or balsamic vinegar)
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 cup water

For the Stir-Fry:

• 3 tablespoons vegetable oil (divided)
• 6-8 dried red chili peppers (adjust to taste)
• 1 teaspoon Sichuan peppercorns (optional, for the “mala” flavor)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (minced)
• 1/2 cup unsalted roasted peanuts
• 4 green onions (cut into 1-inch pieces)
• 1 red bell pepper (cut into chunks)

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Step-by-Step Recipe

Step 1: Marinate the Chicken

1. Cut the Chicken: Slice the chicken into bite-sized pieces.
2. Marinate: In a bowl, mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 15-20 minutes.

Step 2: Prepare the Sauce

1. Combine Ingredients: In a small bowl, mix soy sauce, black vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.

Step 3: Stir-Fry the Chicken

1. Heat Oil: Heat 2 tablespoons of oil in a wok or large skillet over high heat.
2. Cook Chicken: Add the marinated chicken and stir-fry until it’s cooked through and slightly browned. Remove and set aside.

Step 4: Cook the Aromatics and Peppers

1. Add Remaining Oil: Heat the remaining 1 tablespoon of oil in the wok.
2. Toast Chilies and Peppercorns: Add the dried chili peppers and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant.
3. Add Aromatics: Toss in the minced garlic and ginger, cooking for another 30 seconds.
4. Stir-Fry Vegetables: Add the bell pepper and green onions, stir-frying for 2-3 minutes until tender-crisp.

Step 5: Combine Everything

1. Add Chicken and Sauce: Return the cooked chicken to the wok and pour the sauce over it.
2. Add Peanuts: Toss in the roasted peanuts.
3. Stir-Fry: Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

Step 6: Serve and Enjoy

1. Plate the Dish: Transfer the Kung Pao Chicken to a serving platter.
2. Garnish: Optionally, garnish with additional green onions or sesame seeds.
3. Serve: Enjoy hot with steamed rice or noodles.

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Nutrition Facts

Here’s an approximate nutritional breakdown per serving (based on 4 servings):

• Calories: 350 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 5g

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Health Benefits of Kung Pao Chicken

While Kung Pao Chicken is an indulgent dish, it offers several health benefits when made with fresh ingredients:

1. High-Quality Protein: Chicken is a great source of lean protein, which supports muscle growth and repair.
2. Healthy Fats: Peanuts provide monounsaturated fats, which are heart-healthy.
3. Vitamins and Minerals: Bell peppers are rich in vitamins A and C, which boost immunity and promote healthy skin.
4. Antioxidants: Garlic and ginger have anti-inflammatory and immune-boosting properties.

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Ending Notes and Tips

1. Adjust the Spice Level: Use fewer chili peppers or remove the seeds to reduce the heat.
2. Use Fresh Ingredients: Fresh garlic, ginger, and vegetables will enhance the flavor of the dish.
3. Make It Healthier: Use less oil and opt for low-sodium soy sauce to reduce the calorie and sodium content.
4. Serve Immediately: Kung Pao Chicken is best enjoyed fresh, as the peanuts may lose their crunch over time.
5. Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain the texture.