One of the most famous Sichuan dish–kung pao chicken, made with chicken breast.

The method of Kung Pao is considered as one of the most popular cooking recipes in Sichuan cuisine. Kung Pao Chicken in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken recipe matches great with the crispy taste of peanuts. Love sweet, sour and spicy taste of these healthy food recipes. Ingredients: 2 boneless chicken breasts (or 4 chicken thighs) 2 tablespoon peanuts (you may use roasted peanuts and skip step 3 and step 4) 5 cm section shallots (only white part) 6~20 dried chili peppers (change the amount according how hot you wish it to be) 3 tablespoon cooking oil 1 teaspoon sichuan peppercorn powder Marinade 2 teaspoons salt 2 teaspoon cornstarch 1 tablespoon cooking wine 1 teaspoon chicken essence Stir fry Sauce 1 tablespoon dark soy sauce 2 teaspoons light soy sauce 1 teaspoon salt 1 inch ginger grated 1 tablespoon cornstarch 1 tablespoon vinegar Instructions: Cut the chicken into cubes with similar size. Put in a large bowl; add all the marinading sauce to marinade for at least 30 minutes. Set aside. Prepare a small bowl; add all the seasonings for the sauce together. Make sure the cornstarch is mix thoroughly. Wash the peanuts and drain. Pour in three tablespoon of cooking oil in wok and add the drained peanuts in. Toss continuously until the oil becomes boiling and there is pa-pa sound. Remove the peanuts out and filter the oil. Return the oil for frying peanuts back to the wok, heat up the oil until you can see waves on the surface. Slide the chicken dices in. Pan-fry until the color of chicken dices becomes white and then add shallots, sichuan peppercorn powder and chili peppers in to stir fry until aroma. Pour in the sauce prepared before and stir-fry until the sauce becomes thicken. Add peanuts in. Mix thoroughly and serve hot! Notes If no Sichuan peppercorn powder available, you can use whole sichuan peppercorn.

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