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Recipes

Spicy Szechuan Exquisite: Kung Pao Firecracker Chicken

Kung Pao Chicken

About the Dish:

Kung Pao Chicken is a popular Chinese stir-fry dish that originates from the Sichuan province. It is known for its fiery and bold flavors, combining tender chicken pieces with crunchy peanuts and a spicy sauce. The dish is named after Ding Baozhen, a Qing Dynasty official, who was also known as Kung Pao. Kung Pao Chicken is a perfect balance of sweet, sour, and spicy tastes, making it an absolute delight for spicy food lovers.

Nutrition Information:

Nutrient Amount
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 75mg
Sodium 800mg
Total Carbohydrates 20g
Dietary Fiber 3g
Sugars 8g
Protein 25g

Ingredients:

Ingredient Quantity
Chicken breast 500g
Peanuts 1/2 cup
Red bell pepper 1
Green bell pepper 1
Spring onions 4
Garlic cloves 4
Ginger 1-inch piece
Dried red chili pepper 6
Cornstarch 1 tablespoon
Soy sauce 2 tablespoons
Vinegar 1 tablespoon
Sugar 1 tablespoon
Sesame oil 1 tablespoon

Cooking Instructions:

  • Step 1: Dice the chicken breast into bite-sized pieces. Marinate the chicken with cornstarch, soy sauce, and vinegar for 20 minutes.
  • Step 2: Heat oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until the chicken is cooked through and golden brown. Remove the chicken from the wok and set aside.
  • Step 3: In the same wok, add some more oil if needed. Stir-fry the garlic, ginger, and dried red chili peppers until fragrant.
  • Step 4: Add the diced bell peppers and stir-fry for a few minutes until they are slightly softened.
  • Step 5: Return the cooked chicken to the wok and mix well with the bell peppers.
  • Step 6: In a small bowl, mix together soy sauce, vinegar, sugar, and sesame oil to make the sauce.
  • Step 7: Pour the sauce over the chicken and bell peppers. Stir-fry for another minute to coat everything evenly.
  • Step 8: Finally, add the peanuts and sliced spring onions. Toss everything together for a minute or two until heated through.
  • Step 9: Serve the Kung Pao Chicken hot with steamed rice or noodles.

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