A spicy Sichuan stir-fry featuring tender chicken, roasted peanuts, and dried chilies in a sweet-savory sauce. The combination of textures and the signature numbing spice from Sichuan peppercorns make this dish irresistible.
Liam Henderson
1 followers
12
Cook Time
4
Servings
1
1 reviews
Medium
Difficulty
Cut chicken into 2cm cubes. Mix with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Let marinate for 15 minutes.
Velveting the chicken with cornstarch creates a protective coating that keeps it tender during high-heat cooking.
Mix remaining soy sauce, black vinegar, remaining Shaoxing wine, sugar, and 2 teaspoons cornstarch dissolved in 3 tablespoons water. Set aside.
Having the sauce ready before cooking is essential for successful stir-frying.
Heat a wok over medium heat. Toast Sichuan peppercorns until fragrant, about 2 minutes. Remove and crush lightly. Cut dried chilies into 2cm pieces, removing seeds for less heat if desired.
Toasting Sichuan peppercorns activates their unique numbing sensation - don't skip this step.
Heat oil in wok over high heat until smoking. Add chicken and stir-fry for 3-4 minutes until golden. Add chilies, peppercorns, ginger, garlic, and bell pepper. Stir-fry for 2 minutes.
Keep ingredients moving constantly - high heat and quick cooking are key to authentic stir-frying.
Add sauce and peanuts, toss for 1-2 minutes until sauce thickens and coats everything. Add green onions and toss once more. Serve immediately over steamed rice.
The dish should be glossy and aromatic - serve immediately while the peanuts are still crunchy.
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"Wow, this Chinese Kung Pao Chicken looks absolutely incredible! You’ve captured exactly what makes this dish a classic—the contrast between the tender chicken and the crunch of the roasted peanuts is perfection. I especially love how you balanced the heat from the dried chilies with that signature swebreakdown! " Ye sab kon chutiyaapa kia h? jhootha hai ye sab. AI slop
bahut faltoo dish hai! don't try guys, chicken mera african ban gya. RecipeRealm mere paise wapas kro
Wow, this Chinese Kung Pao Chicken looks absolutely incredible! You’ve captured exactly what makes this dish a classic—the contrast between the tender chicken and the crunch of the roasted peanuts is perfection. I especially love how you balanced the heat from the dried chilies with that signature sweet-savory sauce. It’s that hit of Sichuan spice that really makes it authentic. I’ll definitely be adding this to my weeknight rotation. Thanks for sharing such a clear and appetizing breakdown!
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