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Kung Pao Chicken Recipe

Jun 01, 2022by Tiffoodss

What is Kung Pao Chicken?

Kung pao chicken is a classic Sichuan dish that originated in Sichuan Province of China. This dish consists of stir-fried chicken, peanuts, and vegetables. It's traditionally made with specialty ingredients, like Sichuan peppercorns, black vinegar, and Chinese rice wine. It is not only a popular dish in China but also a dish that is loved all around the world and can be seen in many Chinese restaurants and takeout menus.

What makes kung pao chicken so popular? This dish is a perfect combination of sweet, and tangy, with a little bit of kick from the Sichuan peppercorns. It is a dish that encompasses many flavor profiles for the perfect bite. Pair it with some white rice for a hearty and delicious meal.

Kung Pao Chicken Recipe

The key ingredient in kung pao chicken is the Sichuan peppercorn also known as Chinese prickly ash pepper. This is a spice commonly used in Sichuan cuisine. When eaten it produces a tingling, numbing effect which is unique to many Sichuan dishes.

When combined with chili peppers it creates a flavor known as mala or "numb-spiciness". Make sure to cook the peppercorns in oil first to bring out the spicy flavor. You can also grind them using a mortar and pestle or grinder if you prefer, but the peppercorns are used whole most of the time.

Fortunately, this dish is very easy to recreate at home! The key is to prepare ingredients before cooking because once you start the fire, it is a fairly quick cooking time. I love using Huang Fei Hong Spicy Crispy Peanuts in this dish because it not only speeds up the cooking process but it also adds a lot of additional flavor to the dish.

However, if you are using raw shelled peanuts, you can toast them in oil beforehand to bring out the sweet nutty flavor.

Ingredients:

1lb chicken thigh
1 tbsp cornstarch

Kadoya Pure Sesame Oil

1 tsp sesame oil
1 pack peanuts

Sauce Ingredients:

Pearl River Bridge Gold Label Sheng Chou Light Soy Sauce

This gold label light soy sauce is superior to standard soy sauce options. It offers a highly salty flavor that ends on a sweet caramel note. This soy sauce is ideal for dipping, seasoning meat, or adding a touch of flavor to finished dishes. Use it for fish recipes, poultry dishes, or vegetable stir-fries.

Common Allergens: Wheat, Soy.

50% OFF

16.9 oz

1 tbsp light soy sauce

Kikkoman Gluten-Free Soy Sauce

Kikkoman is giving you the same savory taste of soy sauce without the gluten! It's a tamari style, meaning the soy sauce is made from rice instead of wheat. They use a time-honored process of natural fermentation to create this versatile sauce, great to use in Asian and non-Asian cooking alike! The sauce is certified gluten-free by the Gluten Intolerance Group of North America (GIG).

Common Allergens: Soy.

50% OFF

10 oz

1 tbsp Kikkoman gluten-free soy sauce
2 tbsp sugar
2 tbsp cornstarch

Gourmet Taste Shaoxing Cooking Wine

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Gourmet Taste Shaoxing Cooking Wine

If you've never tried Shaoxing wine before, you'll want to start adding it to all your Asian-inspired recipes! This Chinese cooking wine is a fermented rice wine used in many traditional dishes. Using this variety of huangjiu, aka traditional fermented rice wine, adds a sweet, vinegary taste. You can use Shaoxing for anything from marinades to dumpling filling.

Common Allergens: Wheat. May also contain: Alcohol.

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25.4 oz

1 tbsp Shaoxing wine
1 tbsp water

Eastlake Donghu Shanxi Superior Mature Black Vinegar

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Eastlake Donghu Shanxi Superior Mature Black Vinegar

Transport yourself to the beautiful province of Shanxi when you use this superior mature vinegar! This aged black vinegar is known for its sweet, pungent, earthy, umami taste and has a long history of use in Chinese dishes. Use this vinegar for Chinese braised fish. Or as a tasty dip for soup dumplings.

Common Allergens: Wheat.

50% OFF

16.9 oz

2 tbsp black vinegar

Yu Yee White Pepper Powder

Dash of white pepper
1 tbsp sesame oil

Hein Premium Hua Jiao Hanyuan Sichuan Mala Peppercorn

1 tsp peppercorn
Scallion
Minced garlic
Sliced ginger

Steps:

Cut the chicken into small cubes (about 1in) then put them into a bowl.
Add cornstarch and water. Mix until no more liquid can be seen.
Add sesame oil. Stir to coat the chicken evenly. Set aside
For the sauce, add all the sauce ingredients to a bowl. Mix well then set aside.
Heat a wok over high heat. Pour in oil then add Sichuan pepper.
As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink color
Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
Stir in the toasted peanuts.
Plate and serve