Spicy Szechuan Kung Pao Chicken with Peanuts
Dive into the bold flavors of Szechuan cuisine with this spicy Kung Pao Chicken! Originating from the Szechuan province of China, this dish is a delightful balance of heat, sweetness, and crunch, featuring tender pieces of chicken stir-fried with vibrant vegetables and crowned with crunchy peanuts. The generous use of dried red chiles adds a punch of heat that can be adjusted to your taste. Perfectly paired with steamed white rice, this dish is not just a meal—it's an experience that transports you to the streets of China. Serve it at your next family dinner or gathering, and watch your guests delight in its irresistible flavors and textures.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
egg white
1 (beaten)
soy sauce
4 tablespoons (divided)
cornstarch
1 tablespoon
rice wine
1 teaspoon
rice wine
2 tablespoons
boneless skinless chicken breasts
4 (cut into bite-sized pieces)
rice vinegar
3 tablespoons
sugar
2 tablespoons
hoisin sauce
2 tablespoons
sesame oil
2 teaspoons
peanut oil (or vegetable oil)
1/3 cup
peanuts
1 cup (preferably boiled and unsalted)
dried hot red chiles
5 (to taste)
garlic cloves
2 (minced)
green onions
4 (sliced)
fresh ginger
3 slices (quarter-sized pieces, peeled and minced)
white rice
as needed (for serving)
Instructions
1
In a large bowl, mix the egg white with 1 tablespoon of soy sauce, cornstarch, and 1 teaspoon of rice wine. Add the chicken pieces, stirring to coat well. Cover and refrigerate for about 30 minutes to marinate.
2
Prepare the sauce in a separate bowl by combining the remaining 3 tablespoons of soy sauce, 2 tablespoons of rice wine, rice vinegar, sugar, hoisin sauce, and sesame oil. Once combined, set aside.
3
Heat peanut oil in a wok or large pan over high heat until it shimmers. Add peanuts and stir-fry for about 2 minutes or until they begin to brown. Remove peanuts from the oil and place on a heatproof plate to drain. Set aside.
4
In the same wok, add the marinated chicken, stirring frequently. Cook for about 2-3 minutes, or until the chicken is browned on the outside but not fully cooked. Remove the chicken from the wok and transfer to the plate with the peanuts.
5
Add dried red chiles to the hot oil and sauté for about 1 minute, until they become dark in color. Next, introduce the minced garlic, sliced green onions, and minced ginger to the wok, sautéing for an additional minute until fragrant.
6
Return the peanuts and chicken to the wok. Pour in the prepared sauce mixture, stirring everything together to ensure the chicken is evenly coated. Continue to cook for another 2-3 minutes, or until the chicken is thoroughly cooked and the sauce has thickened a bit.
7
Serve the Kung Pao Chicken hot over steamed white rice. Enjoy!
8
Optional: For added color and nutrients, incorporate sliced bell peppers, water chestnuts, bok choy, or broccoli into the stir-fry. For a variation, swap peanuts for cashews, or experiment with pork, beef, or shrimp as protein alternatives.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan Kung Pao Chicken?
It is a classic Szechuan dish that balances heat, sweetness, and crunch, featuring stir-fried chicken, vegetables, and peanuts.
Where does Kung Pao Chicken originate?
This dish originates from the Szechuan province of China.
How long should the chicken marinate?
The chicken should be covered and refrigerated to marinate for about 30 minutes.
What ingredients are in the chicken marinade?
The marinade consists of one egg white, one tablespoon of soy sauce, cornstarch, and one teaspoon of rice wine.
What kind of chicken is best for this recipe?
The recipe calls for four boneless skinless chicken breasts cut into bite-sized pieces.
How do I prepare the Kung Pao sauce?
Combine three tablespoons of soy sauce, two tablespoons of rice wine, rice vinegar, sugar, hoisin sauce, and sesame oil in a separate bowl.
What type of oil is recommended for stir-frying?
Peanut oil is recommended for its high smoke point, though vegetable oil can be used as a substitute.
How should the peanuts be prepared?
Stir-fry the peanuts in a wok for about 2 minutes until they begin to brown, then remove them to drain.
When do I add the dried red chiles?
Add the dried red chiles to the hot oil and saute for about one minute until they become dark in color.
How many dried chiles should I use?
The recipe suggests five dried hot red chiles, but this can be adjusted to your preferred heat level.
What aromatics are used in this dish?
The aromatics include two minced garlic cloves, four sliced green onions, and three quarter-sized pieces of fresh ginger.
How do I know when the chicken is done?
The chicken is done when it has been returned to the wok with the sauce and cooked for an additional 2-3 minutes until thoroughly cooked.
How does the sauce reach the right consistency?
The sauce will naturally thicken as it cooks with the chicken and peanuts for a few minutes in the wok.
What is the traditional way to serve Kung Pao Chicken?
It is traditionally served hot over steamed white rice.
Can I use a different nut instead of peanuts?
Yes, you can swap the peanuts for cashews as a tasty variation.
What vegetables can I add for more nutrients?
You can incorporate sliced bell peppers, water chestnuts, bok choy, or broccoli into the stir-fry.
Can I make this recipe with other proteins?
Yes, you can experiment with beef, pork, or shrimp as alternatives to chicken.
How much soy sauce is needed in total?
A total of four tablespoons of soy sauce are used, divided between the marinade and the sauce.
What kind of peanuts should I buy?
The recipe recommends using boiled and unsalted peanuts.
Is there a specific way to prepare the ginger?
The ginger should be peeled and minced from three quarter-sized slices.
What is the role of cornstarch in the recipe?
Cornstarch is used in the marinade to help coat the chicken and eventually thicken the sauce.
How much sugar is used in the sauce?
The recipe uses two tablespoons of sugar to balance the heat and acidity.
What type of vinegar is used?
The recipe specifies three tablespoons of rice vinegar.
How much sesame oil is required?
The sauce includes two teaspoons of sesame oil for flavor.
Do I need to cook the chicken fully in the first step?
No, initially cook the chicken until browned on the outside but not fully cooked, then finish cooking it later with the sauce.
Is hoisin sauce necessary?
Hoisin sauce is a key ingredient in the sauce mixture that provides depth and sweetness.
How many servings does this recipe provide?
The recipe uses four chicken breasts, typically serving about four people.
Can I use vegetable oil instead of peanut oil?
Yes, vegetable oil is a perfectly acceptable substitute for peanut oil.
What gives this dish its Szechuan character?
The combination of dried red chiles, ginger, garlic, and the specific sauce profile provides its authentic Szechuan flavor.
How do I prepare the egg white?
The egg white should be lightly beaten before being mixed into the marinade.