Kung Pao Chicken

This classic Sichuan dish is known for its spicy, lychee-inspired flavor, combining a mildly sweet-and-sour taste with the aroma of dried chilies and Sichuan peppercorns. The tender chicken and crunchy peanuts create a rich variety of textures. It is high in quality protein and unsaturated fatty acids, making it appetizing and perfect with rice. The recipe comes in both simple and advanced versions, making it beginner-friendly as long as you plan ahead for the marinating time. From preparation to serving, it takes approximately 1.5 hours.

Estimated Calories：1790 kcal

Ingredients and Tools

• Chicken leg quarter (or chicken breast)
• Green onions
• Dried chilies (or Erjingtiao peppers)
• Roasted peanuts
• Light soy sauce
• Chinese black vinegar
• Granulated sugar
• Cooking wine
• Salt
• Chicken bouillon powder
• Cornstarch
• Vegetable oil
• Sesame oil

Optional Ingredients

• Chili oil
• Celtuce
• Raw peanuts
• Broad bean paste

Calculation

Note: This dish is designed as a single-serving recipe by default, though it is enough for two people. In theory, simply multiply the ingredients for more servings.

• Required ingredients
  • Chicken leg quarter (or chicken breast) = 1 piece (approximately 350 g)
  • Green onion = 1 stalk (approximately 180 g)
  • Roasted peanuts = 150 g
  • Sliced ginger = 10 g
  • Dried chili peppers (or Erjingtiao chili peppers) = 10 g (if using Erjingtiao chili peppers, approximately 4 peppers are needed)
  • Light soy sauce = 10 g
  • Sugar = 2 g
  • Salt = 2 g
  • Vegetable oil = 20 g
  • Cornstarch = 15 g
  • Cooking wine = 15 g
• Advanced ingredients
  • Dark soy sauce = 5 g
  • Sichuan peppercorns = 5 g
  • Chinkiang vinegar = 5 g
  • Chicken bouillon powder = 2 g
  • Sesame oil = 10 g
  • Cornstarch (for thickening) = 10 g
  • Doubanjiang = 10 g
• Optional ingredients
  • Celtuce = approximately 250 g
  • Chili oil = 5 g

Using the quantities above, calculate the proportions of the ingredients you plan to use and adjust them to taste.

Steps

Simplified Version

1. Use scissors to debone the chicken leg, then pound the meat side once with the back of a knife. Cut into strips, then into 1.5 cm cubes. Soak in clean water for 10 minutes, then drain and set aside. (If using chicken breast, you can cut it into cubes directly and proceed with the following steps.)
2. Place the green parts of the scallions and 5 g of sliced ginger in a bowl. Pour in 50 g of boiling water and set aside. Cut the white parts of the scallions into 1.5 cm rounds and set aside. Place the peanuts in the microwave and roast on high for 5 minutes; set aside.
3. Add 2 g salt, 5 g dark soy sauce, 15 g cooking wine, and 15 g starch to the chicken cubes. Mix well until slightly dry. Slowly add some of the scallion-ginger water, stirring until the chicken becomes sticky. Cover tightly with plastic wrap and marinate in the refrigerator for 1 hour.
4. Cut the dried chilies into sections. Heat a wok over high heat, then reduce the heat to low. Add the dried chilies and dry-roast until slightly scorched; remove and set aside. Dry-roast the Sichuan peppercorns until fragrant, then remove and set aside.
5. Increase the heat to high and add 20 g vegetable oil. When the oil reaches about 70% heat (bubbles form around a bamboo chopstick), add the chicken cubes. Pan-fry until the top begins to turn white, then flip them with a spatula. Fry for 30 seconds, then stir-fry evenly.
6. Add the scallion pieces and stir-fry. Add the remaining scallion-ginger water; if the total amount is less than 100 g, add a little more water. Be sure to use hot water. Cover with a lid, reduce the heat to medium-low, and simmer for 2 minutes.
7. Increase the heat to high and add the roasted peanuts, dried chilies, and Sichuan peppercorns. Add 2 g chicken bouillon powder, 5 g black vinegar, and 2 g sugar. Stir-fry evenly.
8. Mix 10 g starch with 50 g water to make a slurry. Add it to the wok and stir-fry evenly, reducing the sauce to your desired thickness.
9. Turn off the heat, drizzle in 10 g sesame oil, and serve.

A Slightly More Complex but Even More Mouthwatering Version

Compared to the simpler version, this recipe more strongly recommends using Erjingtiao chili peppers and raw peanuts. Additionally, it incorporates celery to complement the crispiness of the peanuts and the tenderness of the chicken.

1. Peel the celery and cut it into 1cm cubes; set aside;
2. Cut the Erjingtiao chili peppers into 1cm long segments;
3. Use scissors to remove the bone from the chicken leg (handgun leg); lightly pound the meat side with the back of a knife; cut into strips, then into 1.5cm cubes; soak in clean water for 10 minutes, then drain and set aside (if using chicken breast, you can proceed directly to cubing and subsequent steps);
4. Place the green parts of a large scallion and 5g of ginger slices in a bowl; pour in 50g of boiling water and set aside; cut the white part of the scallion into 1.5cm round pieces and set aside;
5. Add 2g salt, 5g dark soy sauce, 15g cooking wine, and 15g starch to the chicken cubes; mix well until slightly dry; slowly add part of the scallion-ginger water, stirring the chicken cubes until they become sticky to the touch; seal with plastic wrap and refrigerate for 1 hour;
6. Turn the heat to medium, pour in 20g of vegetable oil, and stir-fry the raw peanuts until their surfaces are slightly browned; remove the peanuts but leave the oil in the pan;
7. Continue heating; when the oil is 70% hot (bubbles form around a bamboo chopstick), add the chicken cubes; add doubanjiang (broad bean paste) and stir-fry for about 1 minute;
8. Add the prepared celery cubes and continue stir-frying for 1 minute;
9. Add the scallion pieces and stir-fry; add the remaining scallion-ginger water, adding a little more clean water if it does not reach 100g (it must be hot water); add the Erjingtiao chili segments; cover the pot and simmer on medium-low heat for 2 minutes;
10. Turn up the heat to high; add the previously removed peanuts and Sichuan peppercorns; add 2g chicken bouillon, 5g aromatic vinegar, and 2g white sugar; stir-fry until evenly mixed;
11. Mix 10g starch with 50g clean water to make a slurry; add it to the pot, stir-fry until evenly mixed, and reduce the sauce to your desired consistency;
12. Turn off the heat, drizzle in 10g sesame oil and 5g chili oil, stir-fry for another 10 seconds, and serve.

Additional Notes

Add chili peppers to taste; remove the seeds if you prefer less heat.

If you follow the steps in this guide and find any issues or areas for improvement, please submit an Issue or Pull request.