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Kung Pao Chicken
2021-01-05 07:59:07

Kung Pao Chicken

 Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 4

A tasty Chinese chicken dish with spicy chilies and mouth numbing sichuan peppercorns that is so quick and easy to make!



  • 1 tablespoon oil (peanut or vegetable)
  • 1 pound chicken breast, cut into bite sized pieces
  • 10 dried red chilies
  • 1 teaspoon sichuan peppercorns, toasted and ground (optional)
  • 1 tablespoon garlic, minced/grated
  • 1 tablespoon ginger, minced/grated
  • 1/4 cup chicken broth (or water)
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chinkiang (Chinese black vinegar) (or balsamic vinegar)
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1/4 cup roasted peanuts, coarsely chopped
  • 1 teaspoon sesame oil
  • 4 green onions, sliced


  1. Heat the oil in a large skillet (or wok) over medium-high heat, add the chicken and saute until lightly golden brown.
  2. Add the chilies, sichuan peppercorns, garlic and ginger and cook until fragrant, about a minute.
  3. Add the mixture of the broth, light soy sauce, dark soy sauce, vinegar, sugar and cornstarch, bring to a boil and simmer until it thickens a bit, about a minute.
  4. Remove from heat, mix in the peanuts, sesame oil and green onions and enjoy over rice or noodles!

Option: Add a veggie like a diced bell pepper or snap peas, etc..
Note: You do not eat the dried chilies. They are there to add heat and left in the finished dish for the visual effect.
Tip: Start cooking the rice just before starting this recipe and they will be done at the same time!


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