Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
Why this recipe is authentic.
This is a “real” version of Kung Pao chicken. Its flavor is layered and built to create a perfect result. The steps ensure a better than any take away dish. And, it uses the velveting technique to see the chicken soft and moist, even chicken breast.
Curious about the velveting technique, learn it here Easy Sichuan Chicken: Master the Velveting Technique
Here’s a great spicy Sichuan fish recipe, Spicy Sichuan Fish Recipe with Sweet and Sour Flavors
And the famous shrimp dish, Kung Pao Shrimp- Sichuan Classic
A vegetarian spicy favorite, How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes
A Taiwanese classic, Taiwanese 3 Cup Chicken Recipe- San Bei Ji
Looking for a great Vietnamese beef dish, Vietnamese Shaking Beef inspired by The Slanted Door
And my favorite Chinese noodle dish, Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil
Visit to see my go to recipes, My Favorite Recipes
Ingredients:
2 boneless Chicken breasts/Thighs (about 300g or 3/4 pound in total)
3 cloves of Garlic and an equivalent amount of Ginger, sliced.
1 Red Pepper, cubed.
5 Green Onions, white parts only
4 Tbsp Vegetable oil
A handful of dried red Chillies. I like Chao tian jiao, Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.
1/2 tsp toasted and crushed Sichuan Peppercorns
75g (2/3 cup) roasted Peanuts
For the chicken marinade:
½ tsp Salt
2 tsp light Soy Sauce
1 tsp Shaoxing wine
1½ tsp Potato flour or Cornstarch
1 tbsp Water
For the finishing sauce:
3 tsp Sugar
¾ tsp Potato flour or Cornstarch
1/2 tsp dark Soy Sauce
1 tsp light Soy Sauce
3 tsp Chinkiang Vinegar
1 tsp Sesame Oil
1 tbsp Chicken stock or Water
Preparation:
Begin by marinating your chicken and setting it aside.
Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.
Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine.
Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Authentic Sichuan Chicken Recipe
Ingredients
Equipment
Method
- Begin by marinating your chicken and setting it aside.
- Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.
- Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine.
- Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.