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Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 20 min
Yield: Serves 4
Cuisine: China
Ingredients: 400g Chicken Thigh; 60g Peanuts; 5 Dried Red Chili; 1 tsp Sichuan Peppercorn; 2 cloves Garlic; 1 tbsp Soy Sauce; 1 tsp Potato Starch; 1 tsp Sugar

Main Dish

⏱ 20 min

👥 Serves 4

Difficulty ⭐⭐

Chicken and peanuts stir-fried with dried chili — a Sichuan classic famous the world over.

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📖 The Story Behind This Dish

A flagship Sichuan dish known worldwide, yet still cooked regularly in Sichuan homes today. The contrast between crunchy peanuts and juicy chicken is the draw.

🌆 Where it's eaten: A rice-pairing favorite, especially loved by those who enjoy some heat.

🥕 Ingredients (serves 4)

Chicken Thigh 400g
Peanuts 60g
Dried Red Chili 5
Sichuan Peppercorn 1 tsp
Garlic 2 cloves
Soy Sauce 1 tbsp
Potato Starch 1 tsp
Sugar 1 tsp

👩‍🍳 Instructions

Cut the chicken into bite-sized pieces and rub with potato starch and a little soy sauce.
Heat oil in a pan and cook the dried chili and Sichuan peppercorn until fragrant.
Add the chicken and stir-fry until it changes color.
Add minced garlic and stir-fry together.
Add soy sauce and sugar to coat.
Add the peanuts and toss briefly to finish.

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