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Chinese·China·Dinner
Chinese Kung Pao Chicken
Szechuan classic with stir-fried chicken, peanuts, and chili peppers.
35 min total (prep 15 · cook 20)· Serves 4· Intermediate·New
Originating from Sichuan Province, Kung Pao Chicken is valued for its fragrant heat and the delightful crunch of peanuts.
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Method
- 1Marinate chicken with soy sauce for 10 minutes.
- 2Stir-fry chili peppers and ginger in oil.
- 3Add chicken and cook until golden brown.
- 4Stir in peanuts, serve hot.
Chef's tips
- Adjust the heat by reducing the number of chili peppers.
- Toast peanuts lightly for extra crunchiness.
The story
Originating from Sichuan Province, Kung Pao Chicken is valued for its fragrant heat and the delightful crunch of peanuts.
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