Kung Pao Chicken
Stir-fried chicken with peanuts, dried chillies and Sichuan peppercorns in a sweet-tart sauce. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 500 g Boneless chicken thighs
- 10 pc Dried red chillies
- 1 tsp Sichuan peppercorns
- 80 g Roasted peanuts
- 4 pc Garlic
- 15 g Ginger
- 3 pc Scallions
- 2 tbsp Soy sauce
- 2 tbsp Chinkiang vinegar
- 1 tbsp Sugar
- 2 tsp Cornstarch
- 3 tbsp Vegetable oil
Steps
- Cube chicken and toss with 1 teaspoon cornstarch and 1 tablespoon soy sauce.
- Mix remaining soy sauce, vinegar, sugar and cornstarch with 3 tablespoons water for the sauce.
- Heat oil in a wok over high heat and stir-fry chicken until just cooked.
- Push chicken aside, add chillies and peppercorns and toast 30 seconds.
- Add garlic, ginger and scallion whites and stir 30 seconds.
- Pour in sauce, toss until thickened, then fold in peanuts and scallion greens.