Sichuan Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is already flavorful, the Sichuan adaptation takes it up a notch by incorporating the unique flavors and spices of Sichuan cuisine. The Sichuan version is notably spicier due to the addition of Sichuan peppercorns and dried chilies, giving it a distinct numbing and fiery taste that sets it apart from the original. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons Sichuan peppercorns 2 teaspoons Sichuan peppercorns
• 10 dried red chilies, deseeded and cut into small pieces 10 dried red chilies, deseeded and cut into small pieces
• 1/2 cup unsalted peanuts 1/2 cup unsalted peanuts
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, minced 1-inch piece of ginger, minced
• 2 green onions, white and green parts separated, thinly sliced 2 green onions, white and green parts separated, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the Sichuan peppercorns and dried chilies. Stir-fry for about 30 seconds until fragrant.
3. 3.
   Add the chicken and stir-fry until it turns white and is almost cooked through.
4. 4.
   Add the peanuts, garlic, ginger, and white parts of the green onions. Stir-fry for another 2 minutes.
5. 5.
   In a small bowl, mix together the soy sauce, dark soy sauce, rice vinegar, Shaoxing wine, sugar, and cornstarch mixture.
6. 6.
   Pour the sauce over the chicken and stir-fry for an additional 2 minutes until the sauce thickens and coats the chicken.
7. 7.
   Remove from heat and garnish with the green parts of the green onions and fresh cilantro.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before using to enhance their aroma.
• Dried red chilies — Adjust the amount of chilies according to your spice preference. You can also remove the seeds for a milder heat.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry.

Tips & Tricks

• For an extra kick of heat, add a sprinkle of Sichuan chili oil before serving.
• If you prefer a thicker sauce, increase the amount of cornstarch slurry.
• Serve the Kung Pao Chicken with steamed rice to balance the spiciness.

Serving advice

Serve the Sichuan Kung Pao Chicken hot with steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the Sichuan Kung Pao Chicken on a serving platter and sprinkle some additional crushed Sichuan peppercorns on top for an attractive presentation.