Kung Pao Chicken
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Kung Pao Chicken

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Kung Pao Chicken

About This Recipe

This Sichuan-Style Chicken with Peanuts is a bold and flavorful dish that combines tender marinated chicken, crispy golden peanuts, and hearty vegetables in a tangy, slightly sweet sauce. The chicken is first marinated in Shaoxing wine and cornstarch for extra tenderness, then stir-fried to perfection. Blanched and deep-fried peanuts add a satisfying crunch, while potatoes and carrots bring a comforting texture. The star of the dish is the rich, aromatic sauce—made with vinegar, sugar, soy sauce, and fermented bean paste—delivering a perfect balance of sweet, sour, and umami. A sprinkle of Sichuan pepper adds a tingling, numbing kick that elevates every bite. Serve this vibrant stir-fry over steamed rice for a complete meal that’s both hearty and irresistibly delicious. A must-try for lovers of bold, authentic Sichuan flavors!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • chicken 200g
  • peanuts 30g
The aromatics
  • potatoes 50g
  • carrots 50g
The sauce & seasonings
  • Shaoxing wine 1 tbsp
  • cornstarch 1 tsp (plus 2 tsp in sauce)
  • egg white 1/2
  • vinegar 3 tbsp
  • sugar 3 tbsp
  • soy sauce 1 tbsp
  • fermented bean paste 1 tbsp
  • Sichuan pepper 1 tsp (to taste)

menu_book Directions

1
Step 1
Step 1
Cut the chicken into small cubes, then marinate them in Shaoxing wine, cornstarch or egg white for 10 minutes. Blanch the raw peanuts in boiling water for 10 minutes, then remove their skins. Also, cut the potatoes and carrots into small cubes for later use.
2
Step 2
Stir-fry the chicken cubes until they are cooked and set aside. Deep-fry the peanuts until they turn golden brown and set aside.
3
Step 3
Prepare the sauce by mixing 3 tablespoons of vinegar, 3 tablespoons of sugar, 1 tablespoon of soy sauce, and a small amount of cornstarch. Stir until they are fully dissolved.
4
Step 4
Heat oil in a wok until it reaches 40% heat, then add the fermented bean paste and stir-fry until fragrant. Next, add the potatoes, carrots, chicken cubes, and peanuts separately.
5
Step 5
Pour in the prepared sauce and stir-fry everything together until well combined.
6
Step 6
Before serving, sprinkle some Sichuan pepper powder or 10-15 Sichuan peppercorns over the dish to add flavor.
7
Step 7
Serve the dish with a bowl of steamed white rice, which makes a perfect match.
8
Step 8
The picture will be uploaded in a few days, unfortunately, it was forgotten this time.

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