Kung Pao Chicken

Glossy, glazed chicken cubes stir-fried to remain juicy. Sichuan peppercorns provide a signature tingle while peanuts offer a sharp crunch.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 427
• Protein: 32 g
• Carbs: 16 g
• Fat: 25 g

Ingredients

• 500 g White chicken ( cut into 2cm cubes )
• 60 g Peanut ( roasted unsalted )
• 3 tbsp soy sauce ( divided )
• 2 tbsp Rice vinegar
• 1 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp White sugar
• 1 tsp Sichuan peppercorn ( crushed )
• 3 piece Thai chili ( sliced )
• 2 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( 1cm pieces )
• 3 tbsp Peanut oil
• 15 g Fresh ginger ( finely minced )
• 8 piece Dried red chilies ( seeded and halved )

Instructions

1. Marinate the chicken

   Cut the chicken into 2 cm cubes. In a bowl, mix the meat with a tablespoon of soy sauce, rice wine, and cornstarch. The meat should be well coated in a sticky film.

2. Prepare the sauce mixture

   Mix the remaining soy sauce, rice vinegar, sugar, and a pinch of starch. Stir until the sugar is dissolved at the bottom of the bowl.

3. Toast the aromatics

   Heat the peanut oil in a smoking wok. Add the Sichuan pepper, sliced Thai chilies, and dried red chilies. As soon as the smell becomes pungent and the spices color the oil, proceed to the next step.

4. Sear the chicken

   Add the chicken without overcrowding the wok. Let it brown without stirring for one minute to get a light crust, then stir-fry vigorously until the pieces separate.

5. Bind and finalize

   Add the minced garlic, fresh ginger, green onion, and peanuts. Pour in the sauce. Stir constantly: the sauce should thicken instantly and coat each piece with a glossy brown glaze.

Chef's tips

• The wok must be smoking hot before adding oil to prevent chicken from sticking.
• Do not burn the Sichuan peppercorns; they should just infuse the oil with their woody aroma.
• Use pre-roasted peanuts for maximum flavor.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan to avoid drying out the chicken.