Fiery Szechuan Kung Pao Chicken
A tantalizing fusion of flavors and textures, Fiery Szechuan Kung Pao Chicken is a celebrated dish originating from the Sichuan province of China. Named after a royal official of the Ching Dynasty, this dish combines succulent chicken breast, crunchy roasted peanuts, and an aromatic blend of spices and seasonings. The delightful heat from dried red chilies and the umami of soy sauce create a savory and slightly sweet sauce that glazes the chicken perfectly. Serve this captivating stir-fry over steamed rice for a satisfying meal that eagerly transports you to the vibrant streets of Chengdu.
4-6
Servings
N/A
Calories
17
Ingredients
Ingredients
Chicken breasts, boned and skinned
2 (cut into 1/2 inch cubes)
Salt
1/2 teaspoon
Egg white
1
Cornstarch
1 tablespoon
Oil for deep frying
2 cups
Skinless roasted peanuts
1/2 cup
Dried hot chili peppers
10
Scallions
2 (cut into 1/2 inch lengths)
Garlic cloves
2 (minced)
Chili paste with garlic
1 teaspoon
Dark soy sauce
2 tablespoons
Sherry wine
1 tablespoon
Sugar
1 teaspoon
Red wine vinegar
1 teaspoon
Chicken stock
1/4 cup
Cornstarch
1 teaspoon
Sesame seed oil
1 teaspoon
Instructions
1
In a mixing bowl, combine the chicken cubes with salt, egg white, and 1 tablespoon of cornstarch. Mix thoroughly by hand until evenly coated. Set aside to marinate for about 15 minutes.
2
In a small bowl, whisk together the sauce ingredients: dark soy sauce, sherry wine, sugar, red wine vinegar, chicken stock, chili paste with garlic, and 1 teaspoon of cornstarch until well mixed. Set aside.
3
Heat the oil in a wok over medium-high heat, ensuring it reaches 350°F (175°C). Carefully add the marinated chicken and deep fry for about 3-4 minutes until the chicken is cooked through and slightly crispy. Use a slotted spoon to remove the chicken and drain it on paper towels.
4
In the same hot oil, deep fry the roasted peanuts until they turn golden brown, which should take about 2-3 minutes. Remove with a slotted spoon and set aside.
5
Reheat 2 tablespoons of the same oil in the wok until smoking hot, then add the dried chili peppers. Stir-fry for 30 seconds until they become dark red and fragrant.
6
Lower the heat to moderate and add the scallions and minced garlic, stirring for an additional 30 seconds to release their flavors.
7
Now add the fried chicken to the wok and stir-fry on high heat for 1 minute, ensuring the chicken is heated through.
8
Pour the prepared sauce over the chicken and stir-fry for 2 minutes until everything is well coated and heated, becoming nicely glazed.
9
Finally, fold in the fried peanuts and give everything a good stir to combine well.
10
Serve hot over steamed rice or with noodles, and enjoy your Fiery Szechuan Kung Pao Chicken!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Szechuan Kung Pao Chicken?
It is a celebrated stir-fry dish originating from the Sichuan province of China, known for its fusion of flavors and textures including succulent chicken and crunchy peanuts.
Where does this dish originate from?
This dish originates from the Sichuan province of China, specifically associated with the vibrant streets of Chengdu.
Who is the dish Kung Pao Chicken named after?
The dish is named after a royal official of the Ching Dynasty.
What type of chicken is used in this recipe?
The recipe uses two boned and skinned chicken breasts cut into 1/2 inch cubes.
What are the ingredients for the chicken marinade?
The marinade consists of salt, egg white, and 1 tablespoon of cornstarch.
How long should the chicken be marinated?
The chicken should be set aside to marinate for approximately 15 minutes.
What ingredients make up the Kung Pao sauce?
The sauce is composed of dark soy sauce, sherry wine, sugar, red wine vinegar, chicken stock, chili paste with garlic, and 1 teaspoon of cornstarch.
What temperature should the oil reach for deep frying?
The oil should reach a temperature of 350°F (175°C).
How long do you deep fry the chicken?
The chicken should be deep fried for about 3-4 minutes until cooked through and slightly crispy.
How are the peanuts prepared?
Skinless roasted peanuts are deep fried in hot oil until they turn golden brown.
How long does it take to fry the peanuts?
Frying the peanuts takes approximately 2-3 minutes.
How many dried hot chili peppers are used?
The recipe calls for 10 dried hot chili peppers.
How should the scallions be prepared?
The scallions should be cut into 1/2 inch lengths.
How much garlic is needed?
The recipe requires 2 minced garlic cloves.
How do you prepare the chili peppers during the stir-fry?
The chili peppers are stir-fried in smoking hot oil for 30 seconds until they become dark red and fragrant.
When should the scallions and garlic be added?
They should be added after the chilies have been fried, and then stirred for 30 seconds over moderate heat.
How long should the chicken be stir-fried on high heat?
The fried chicken should be stir-fried on high heat for 1 minute to ensure it is heated through.
How long do you cook the dish after adding the sauce?
After pouring the sauce, stir-fry for 2 minutes until everything is well coated and glazed.
When are the peanuts added to the wok?
The fried peanuts are folded in as the final step before serving.
What are the recommended sides for this dish?
It is recommended to serve the chicken over steamed rice or with noodles.
How many servings does this recipe yield?
This recipe yields between 4 to 6 servings.
What type of soy sauce is used in the sauce?
The recipe specifies dark soy sauce.
What type of wine is used for the sauce?
Sherry wine is used in the sauce mixture.
What type of vinegar is required?
The recipe uses red wine vinegar.
What gives the sauce its spicy kick?
The heat comes from dried hot chili peppers and 1 teaspoon of chili paste with garlic.
What is the purpose of the cornstarch in the sauce?
The cornstarch acts as a thickening agent to create a glaze that coats the chicken.
Is sesame oil used in this recipe?
Yes, 1 teaspoon of sesame seed oil is included in the ingredients.
How much oil is needed for the deep frying process?
The recipe requires 2 cups of oil for deep frying.
How is the chicken coated before frying?
It is mixed by hand with salt, egg white, and cornstarch until evenly coated.
What is the texture of the final dish?
The dish features succulent chicken and crunchy peanuts in a savory, slightly sweet, and spicy glaze.