RCI-MT.004.0529.001
Kung-Pao Chicken
Kung Pao Chicken is a classic dish in Chinese cuisine, originating in the Sichuan Province of central-western China. Very popular and famous dish in China.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- ½ cup
- 8 unit
- Szechwan peppercorns1 tablespoon
- chopped garlic and ginger1 tablespoon
- 1 unit
Method
1
Cut chicken drumsticks into bite-sized pieces, approximately 1-inch cubes, removing excess skin if desired.
2
Heat a wok or large skillet over high heat, then add oil and swirl to coat the cooking surface evenly.
3
Add chicken pieces to the hot oil and stir-fry until the exterior is golden and cooked through, about 8-10 minutes, breaking up any clumps with a spatula.
10 minutes
4
Remove chicken from the wok and set aside on a clean plate.
5
In the same wok, add the dried red chiles and Szechwan peppercorns, stirring constantly for 1-2 minutes to toast and release their aromatics.
2 minutes
6
Add the chopped garlic and ginger to the wok and stir continuously for 30 seconds until fragrant.
7
Return the cooked chicken to the wok, stirring to coat evenly with the spice mixture.
8
Add the deep-fried peanuts and toss everything together over medium-high heat for 2-3 minutes until all ingredients are well combined and heated through.
3 minutes
9
Taste and adjust seasoning if needed, then transfer to a serving dish and serve immediately while still hot.