Don't burn chilli
Dried chillies give flavour but become bitter when they turn black.
Chinese Recipe
Kung Pao Chicken
For kung pao chicken, the meat is briefly marinated with soy sauce, shaoxing wine and starch, then fried over high heat with chilli, garlic, ginger, peanuts and a prepared sauce.
Total time
37 min
Calories
590 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Kung Pao chicken with chilli and peanuts
Kung Pao chicken needs a short heat and a prepared sauce. The chicken pieces should brown but remain juicy. Dried chillies give fragrance and spiciness, Sichuan pepper brings a slightly tingling aroma.
Chinese Recipes
Lunch
Dinner
Meat
Recipe
Kung Pao Chicken
Kung Pao chicken is a Sichuan wok dish with marinated chicken, dried chillies, Sichuan pepper, peanuts and a sweet-salty-sour sauce.
Ingredients
4 servings
Method
-
1
Marinating chicken
Mix chicken with soy sauce, shaoxing wine and starch. Let steep for 15 minutes.
-
2
Stir in sauce
Whisk soy sauce, vinegar, sugar, a little water and starch until smooth.
-
3
Flavour the chilli
Heat oil, fry the chillies and Sichuan pepper briefly without burning them.
-
4
Roast chicken
Fry the chicken over high heat, add the garlic, ginger and spring onions.
-
5
Sauce and peanuts
Stir in the sauce, let it thicken briefly and fold in the peanuts.
Kitchen know-how
Tips for Kung Pao Chicken
Sichuan pepper
It brings the typical tingling. Start sparingly and increase to taste.
Mix sauce beforehand
Starch clumps more easily when it comes directly into the hot wok.
Variations
How to adapt this recipe
Cashews can replace peanuts and taste a little milder.
Halve or leave the chillies whole and remove before eating.
Nutrition per serving
590kcal
28.0 gCarbohydrates
42.0 gProtein
32.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kung Pao Chicken
Dried chillies, Sichuan pepper, peanuts and a sweet-sour-salty sauce characterise the dish.
Yes, but the typical sparkling aroma is missing. Black pepper only partially replaces it.
Soy sauce, wine and starch flavour the meat and keep it juicier when frying.
You control the quantity and cut of the chillies. Whole chillies give off less heat than sliced ones.
Keep cooking