Szechuan Kung Pao Chicken
Experience the bold and addictive flavors of Szechuan Kung Pao Chicken, an irresistible stir-fry that combines tender, marinated chicken thighs with the fiery heat of dried red chilies and the unmistakable tingle of toasted Szechuan peppercorns. This quick and easy dish is further elevated with aromatic garlic, fresh ginger, crunchy roasted peanuts, and the perfect balance of savory soy sauce and tangy rice vinegar. Ready in just 35 minutes, this recipe delivers restaurant-quality results right at home, making it an ideal choice for weeknight dinners or special occasions. Pair it with steamed rice or noodles to soak up the rich, glossy sauce and savor every spicy, nutty bite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Cornstarch
- 4 tablespoons Soy sauce
- 1 teaspoon Szechuan peppercorns
- 8 pieces Dried red chilies
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 stalks Scallions, chopped
- 50 grams Peanuts, roasted and unsalted
- 1 tablespoon Rice vinegar
- 1 tablespoon Dark soy sauce
- 2 teaspoons Sugar
- 3 tablespoons Vegetable oil (for frying)
- 4 tablespoons Water
Instructions
Cut the chicken thighs into bite-sized cubes.
In a small bowl, create a marinade by mixing 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Add the chicken pieces to the marinade and let them sit for 10-15 minutes.
Toast the Szechuan peppercorns in a dry skillet over low heat until fragrant, then crush them lightly using a mortar and pestle or the back of a spoon. Set aside.
In another small bowl, prepare the sauce by combining the remaining 2 tablespoons of soy sauce, dark soy sauce, rice vinegar, sugar, and water. Stir well and set aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the dried red chilies to the oil and stir-fry for 20-30 seconds. Be careful not to burn them.
Add the marinated chicken to the wok, spreading it into a single layer. Let it sear for 1-2 minutes before stirring. Cook for another 3-4 minutes or until the chicken is browned and fully cooked.
Push the chicken to the sides of the wok and add the minced garlic, ginger, and toasted Szechuan peppercorns to the center of the pan. Stir-fry for 30 seconds until aromatic.
Pour the prepared sauce into the wok and stir well to coat the chicken evenly.
Add the chopped scallions and roasted peanuts to the wok, mixing them with the chicken and sauce.
Cook for another 1-2 minutes, allowing the flavors to meld together.
Remove from heat and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 13.2 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2276 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
