Kung Pao Chicken | Szechuan Chicken with Chillies and Nuts [宫保雞丁]

Kung Pao Chicken | Szechuan Chicken with Chillies and Nuts [宫保雞丁]

Kung Pao Chicken also-known as Kung Po or ‘Gong Bao Ji Ding’ is a very popular Szechuan Style Chicken Stir-Fry. The original recipe uses a liberal amount of Sichuan peppercorns, for its numbing heat. There are, however so many variants of the original. Western recipes even incorporate all sorts of veggies. Here, I try to keep close to the original method. The amount of dried red chillies can be adjusted according to taste.

Better than takeout and so simple to prepare at home. Watch the Video.

Scroll down for the Complete Recipe.

Kung Pao Chicken | Szechuan Chicken with Chillies and Nuts [宫保雞丁]

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Recipe Name: Kung Pao Chicken | Szechuan Chicken with Chillies and Nuts [宫保雞丁] Recipe Type: Asian / Takeoutathome / Chicken Author: Shana c/o Recipes ‘R’ Simple Prep time:  10 min Cook time: 10 min Marination time: 30 minutes- 1 hour Total time:  20  min plus marination Yield: (4-5 servings  )

Watch the Video or click to read Complete Recipe – Below. 

How to make Kung Pao Chicken – Recipe at a glance:

• Marinate Chicken.
• Chop some simple ingredients.
• Add sauce ingredients to a bowl. Also, Make cornflour Slurry.
• Fry dried chillies and nuts. Stir fry Chicken.
• Saute ingredients and make the sauce.
• Return fried chicken, nuts and chillies, to the sauce and cook till thickened.

Ingredients:

• 600 gms chicken breast, fillet, boneless leg
• 10 -15 cloves of garlic
• 2 ¾ Tbsp fresh ginger slices
• 3 -4 Tbsp spring onion ( just the white bulb portion), sliced
• 10- 25 long dried red chillies. (See notes).
•  ¹⁄3 cup skinless raw peanuts OR ½ cup raw cashew nuts 
• Cornflour Slurry: 1 Tbsp cornstarch mixed in 3 Tbsp water
• 7 Tbsp Peanut oil as needed for frying. (Preferred, but you can use sunflower oil too).
• For Garnish: Spring onion greens

To Marinate the Chicken:

• 2 1/2 Tbsp cornflour
• 1 tsp light soy sauce
• 1 tsp Shao Xing Chinese Rice wine (is used authentically) – can be replaced with 1 tsp of liquid meat tenderizer.
• 1 tsp Asian toasted sesame oil
•  ¾ tsp black pepper powder
• 1 tsp Sichuan peppercorns ( Or if you don’t have it use red chilli powder instead)

For the Sauce:

• 3/4 cup water
• 3/4 Tbsp Dark soy sauce (more if needed while cooking)
• 2 tsp Light Soy Sauce
• 2 tsp Black Rice vinegar (more if needed while cooking)
• 1 tsp Light brown sugar or use thick Sweet soy sauce (Kicap Manis instead)

 

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients for Kung Pao Chicken: Chicken, Dried Red Chilli, Nuts, Spring Onion, Ginger, Garlic,  Soy Sauce (light and dark), Black Vinegar, Sesame oil, Pepper, Sichuan Peppercorns, 

EAT AND TELL!!! Let us know if you tried – Kung Pao Chicken | Szechuan Chicken with Chillies and Nuts [宫保雞丁]

Mail me your pics and testimonials 🙂 – re**************@gm***.com

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