🇨🇳 China recipe
Kung Pao Chicken
A classic Sichuan dish of wok-seared diced chicken tossed with roasted peanuts, dried red chillies, and Sichuan peppercorns in a complex sauce that balances savoury, sweet, sour, and numbing heat. Originating from Guizhou province and perfected in Chengdu, this dish is one of China's most beloved stir-fries.
Prep20 mins
Cook10 mins
Serves4
Difficultymedium
Ingredients
- 500g boneless skinless chicken thighs, cut into 2cm cubes
- 80g roasted unsalted peanuts
- 10 dried red chillies, cut in half and seeds removed
- 1 tsp whole Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 spring onions, cut into 2cm pieces
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp Chinkiang black vinegar
- 1 tbsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 380
- Protein
- 28 g
- Carbs
- 16 g
- Fat
- 24 g
