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Authentic Sichuan Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

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
  • 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

Equipment

  • Wok

Method
 

  1. Begin by marinating your chicken and setting it aside.
  2. 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.
  3. 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.
  4. Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

Notes

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