Kung Pao Chicken
Kung pao chicken is a landmark dish of Sichuan cuisine, combining diced chicken, roasted peanuts, and dried chilies in a sauce that is simultaneously spicy, sweet, sour, and numbing. The chicken is cut into small cubes and marinated briefly in soy sauce and cornstarch, which creates a thin coating that seals in moisture when the meat hits the searing-hot wok. Dried red chilies and Sichuan peppercorns are fried in oil first, infusing it with their heat and the distinctive tingling sensation known as mala. The sauce - a balanced mixture of soy sauce, black vinegar, and sugar - is added at the end and reduced quickly into a glossy glaze that clings to every piece. Roasted peanuts are tossed in just before serving to preserve their crunch, and chopped scallion adds a final layer of freshness. The interplay of spice, tang, and nuttiness in each bite explains why this dish has traveled far beyond Sichuan to become one of the most recognized Chinese dishes worldwide.
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Instructions
- 1
Cube chicken and marinate with cornstarch and soy sauce.
- 2
Stir-fry dried chilies and Sichuan peppercorns first on high heat.
- 3
Add chicken and stir-fry until cooked.
- 4
Add sauce of soy sauce, vinegar, sugar.
- 5
Add peanuts at the end and toss.
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Nutrition (per serving)
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