This is a beloved Chinese recipe that’s easy, flavorful, and found in restaurants worldwide—Kung Pao Chicken (宫保鸡丁)! It’s a perfect balance of sweet, spicy, and savory with crispy peanuts for crunch.
📸 Kung Pao Chicken (宫保鸡丁)
(Spicy Stir-Fried Chicken with Peanuts)
Ingredients (serves 2-3):
For the marinade:
- 300g boneless chicken breast/thigh – diced
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
For the sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinkiang vinegar (or balsamic)
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 2 tbsp water
For stir-frying:
- 3 tbsp peanut oil (or vegetable oil)
- 6-8 dried red chilies (adjust spice level)
- 1 tsp Sichuan peppercorns (optional, for mala tingling spice)
- 3 garlic cloves – minced
- 1-inch ginger – minced
- 1 bell pepper – diced (optional)
- ½ cup roasted peanuts
- 2 spring onions – sliced
Instructions:
1️⃣ Marinate chicken: Mix chicken with marinade ingredients. Set aside for 15 mins.
2️⃣ Make sauce: Combine all sauce ingredients in a bowl.
3️⃣ Stir-fry aromatics: Heat oil on high. Add dried chilies & Sichuan peppercorns, stir 10 sec until fragrant. Add garlic & ginger, stir 20 sec.
4️⃣ Cook chicken: Add marinated chicken, stir-fry 3-4 mins until browned.
5️⃣ Add veggies & sauce: Toss in bell pepper (if using), pour sauce, and stir-fry 1-2 mins until glossy.
6️⃣ Finish: Add peanuts and spring onions. Serve hot!
Serving Suggestion:
🍚 Best with steamed jasmine rice to soak up the sauce!
Variations:
- Vegetarian? Use tofu or mushrooms instead of chicken.
- Less spicy? Remove chili seeds or reduce chilies.