RECIPE
Zesty
Kung Pao Chicken
ğŸŒ¶ï¸ Spice Secret
Always dry-fry the Sichuan peppercorns and dried chili peppers in oil first to release their aromatic oils—but don't let them burn! This is what gives Kung Pao its signature heat.
Ingredients
- 400g Chicken Breast (Cubed)
- 100g Roasted Peanuts
- Dried Red Chilies, Sichuan Peppercorns
- Sauce: Soy Sauce, Rice Vinegar, Sugar, Ginger, Cornstarch
- Scallions, Red Bell Peppers, Garlic
- Sesame Oil
Instructions
- Marinate: Marinate chicken with soy sauce and cornstarch for 15 mins.
- Stir-fry Chicken: Sauté chicken in a wok until golden and just cooked. Remove.
- Prepare Aromatics: Fry dried chilies and peppercorns in oil until fragrant. Add garlic, ginger, and scallions.
- Combine: Add bell peppers, roasted peanuts, and marinated chicken back to the pan. Pour in the sauce.
- Glaze: Toss everything over high heat until the sauce thickens and glazes the chicken.