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Chinese·China · Sichuan·Other
Sichuan Kung Pao Chicken
A spicy and tangy stir-fry that packs a punch with peanuts and chili.
40 min total (prep 20 · cook 15)· Serves 4· Intermediate·New
Originating from the Sichuan province of China, this dish is named after a Qing Dynasty official. It blends spicy Sichuan peppers and peanuts in a tangy sauce, embodying regional flavors.
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Method
- 1Marinate chicken with soy sauce and cornstarch for 15 minutes.
- 2Heat oil in a wok. Add Szechuan peppercorns and chilies, frying until aromatic.
- 3Add chicken and stir-fry until cooked through.
- 4Stir in peanuts and serve hot.
Chef's tips
- Use fresh Sichuan peppercorns for a more authentic taste.
- Do not burn the chilies.
The story
Originating from the Sichuan province of China, this dish is named after a Qing Dynasty official. It blends spicy Sichuan peppers and peanuts in a tangy sauce, embodying regional flavors.
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