Sichuan-style Kung Pao Chicken
Sichuan-style Kung Pao Chicken is a popular dish from the Szechuan province of China, known for its spicy and savory flavors. It is typically made with diced chicken, peanuts, vegetables, and dried chili peppers, and is seasoned with Sichuan peppercorns, soy sauce, and vinegar. The dish is also known for its unique texture, as the chicken is often stir-fried to a crispy golden-brown before being mixed with the other ingredients. Overall, Sichuan-style Kung Pao Chicken is a spicy and satisfying dish that is sure to please fans of bold and flavorful cuisine.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into small bite-sized pieces
- 1 tbsp vegetable oil
- 1/2 cup roasted peanuts
- 1/2 cup cornstarch
- 4 dried red chilies, seeds removed and roughly chopped
- 4 garlic cloves, minced
- 4 scallions, chopped
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup soy sauce
- 2 tbsp rice wine or dry sherry
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 tbsp black vinegar
About the recipe
Cook Time: 30 minutes
Portions: 4 servings
Difficulty: Medium