Kung Pao Chicken with Peanuts and Dried Chilies

A classic Sichuan dish featuring tender diced chicken, crunchy peanuts, fiery dried chilies, and a tantalizing sweet and spicy sauce.

Prep Time

20 minutes

Total Time

40 minutes

Calories

675

Level

Medium

Yields

4 servings

Cost

£2.53

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Chicken

Mood:

Spicy

Ingredients

Servings

1.5lbsChicken breast(Cut into 1-inch cubes)

£6.75

2tbspSoy sauce(Divided)

£0.15

1tbspShaoxing wine (or dry sherry)

£0.20

1tbspCornstarch(Divided)

£0.05

1Egg white(Large egg)

£0.10

3tbspVegetable oil(Divided)

£0.10

10Dried red chilies(Cut in half and seeds removed (adjust to your spice preference))

£0.40

1tspSichuan peppercorns

£0.30

4clovesGarlic(Minced)

£0.15

1tbspGinger(Minced)

£0.15

0.5cupRoasted peanuts

£0.75

3Green onions(Chopped, both white and green parts)

£0.50

2tbspRice vinegar

£0.10

1tbspSugar

£0.05

1tbspHoisin sauce

£0.15

1tspSesame oil

£0.10

2tbspChicken broth(Optional)

£0.10

Total Cost

£10.10

£2.53 per serving

The Method

1
In a bowl, marinate the chicken with 1 tablespoon soy sauce, Shaoxing wine, 1/2 tablespoon cornstarch, and egg white. Mix well and let it sit for at least 15 minutes.
2
In a small bowl, whisk together the remaining 1 tablespoon soy sauce, rice vinegar, sugar, hoisin sauce, remaining 1/2 tablespoon cornstarch, sesame oil, and chicken broth (if using). This is your sauce.
3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
4
Heat the remaining 1 tablespoon of vegetable oil in the wok. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds, or until fragrant and the chilies have darkened (be careful not to burn them).
5
Add the minced garlic and ginger to the wok and stir-fry for another 15 seconds until fragrant.
6
Pour the prepared sauce into the wok and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.
7
Return the cooked chicken to the wok and toss to coat it evenly with the sauce.
8
Add the roasted peanuts and chopped green onions to the wok. Stir-fry for another minute to combine all ingredients.
9
Serve the Kung Pao Chicken hot over rice.

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My Notes

Nutrition Information

Nutrition per serving (250g)

675 kcal / 2824 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

60g

120% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the number of dried chilies to your preferred level of spiciness.

For a nuttier flavor, toast the peanuts lightly in a dry skillet before adding them to the dish.

Do not overcrowd the wok when stir-frying the chicken to ensure it browns properly.

Make sure the wok is very hot before adding the ingredients to achieve the authentic 'wok hei' flavor.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the number of dried chilies to your preferred level of spiciness.

For a nuttier flavor, toast the peanuts lightly in a dry skillet before adding them to the dish.

Do not overcrowd the wok when stir-frying the chicken to ensure it browns properly.

Make sure the wok is very hot before adding the ingredients to achieve the authentic 'wok hei' flavor.

Kung Pao Chicken with Peanuts and Dried Chilies

Ingredients

The Method