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Kung Pao Chicken is a classic Chinese dish that combines tender chicken cubes with crunchy peanuts, vibrant diced vegetables, and the bold flavors of Sichuan peppercorns and dried chilies. The dish is brought together with a touch of broad bean chili paste, creating a harmonious balance of spice and aroma. The preparation involves blanching the chicken for tenderness and stir-frying the ingredients to release their full flavors, resulting in a quick and satisfying meal.
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1. Prepare all ingredients: dice chicken breast, cut cucumber and carrot into small cubes, slice green onion, cut dried chilies into sections, set aside Sichuan peppercorns and peanuts.
Cut chicken breast into small cubes, dice cucumber, carrot, and green onion, and mince garlic. Prepare dried chilies and Sichuan peppercorns for later use.
2. Marinate diced chicken: add cooking wine, light soy sauce, cornstarch, salt and a little oil, mix well and marinate for 30 minutes.
Blanch the chicken cubes in boiling water until fully cooked, then drain and set aside.
3. Make the seasoning sauce: mix minced garlic, rice vinegar, sugar, cornstarch, oyster sauce and water in a bowl, stir thoroughly and reserve.
Heat cooking oil in a wok, fry Sichuan peppercorns, dried chilies, and garlic until fragrant, then add broad bean chili paste and stir-fry well.
4. Heat oil in a wok, add marinated chicken cubes and stir-fry quickly for about 10 seconds until the chicken turns white, then scoop out for later use.
Add cooked chicken cubes, diced cucumber, diced carrot, and peanuts into the wok, toss and mix evenly for 1 minute, then serve.
5. Leave a little base oil in the wok, put in green onion sections, dried chilies and Sichuan peppercorns, stir-fry slowly to bring out the spicy aroma.
6. Add broad bean chili paste and stir-fry until red oil comes out.
7. Put diced cucumber and carrot into the wok, stir-fry briefly until they are half-cooked.
8. Pour the pre-fried chicken back into the wok and toss evenly with vegetables.
9. Drizzle the prepared seasoning sauce into the wok, stir continuously until the sauce thickens and coats all ingredients. Taste and add a little salt if needed.
If the sweet and sour flavor is not strong enough, I suggest you use sweet and sour sauce instead.
I am sharing my exclusive homemade sweet and sour sauce formula.
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Sweet and Sour Sauce Recipe
1 tbsp tomato ketchup
2 tbsp light soy sauce
3 tbsp white sugar
4 tbsp mature vinegar
5 tbsp clean water, mix well together
Cooking Instructions
Heat oil in a pan, pour in the mixed sauce, simmer on low heat until thickened.
This sauce has a perfect sweet and sour taste, ideal for all kinds of sweet-and-sour dishes.
10. Add peanuts before turning off the heat, mix well and serve.
Bring to high heat to thicken the sauce at last.
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For extra flavor, you can toast the peanuts before adding them to the wok.
Adjust the amount of dried chilies and Sichuan peppercorns to suit your spice tolerance.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used for a juicier texture. Just ensure they are cut into small cubes.
What can I substitute for broad bean chili paste?
You can use doubanjiang or any chili paste with a similar flavor profile.
How do I make it less spicy?
Reduce the amount of dried chilies and Sichuan peppercorns, or remove the seeds from the chilies before cooking.
Can I add other vegetables?
Yes, you can add bell peppers, zucchini, or mushrooms for additional texture and flavor.
Is it necessary to blanch the chicken?
Blanching ensures the chicken is tender and cooks evenly. However, you can skip this step and stir-fry the chicken directly if preferred.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
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