Quick and easy Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts. Delicious with a bowl of steamed rice.
Kung Pao Chicken is a very tasty dish but one I took for granted back when I was still living with my parents. I remember it was very popular during my late teenage years. Although Mom seldom cooked it at home, this dish appeared on the table almost every single time we ate out. Chicken is the primary meat used but the spicy sauce is suitable with seafood as well as other more “exotic” meats. A popular variant uses frog legs in place of chicken.
This spicy stir-fry originates from the central western province of Sichuan in China and Sichuan (Szechuan) peppercorns are an essential ingredient in the dish. Strangely, this “pepper” was not found in the versions I had eaten back in Malaysia. In fact, Szechuan peppercorns are hardly ever used there. It is something I discovered only when I moved here.
Some years back, a friend from Shanghai brought a roast chicken dish that had a “bite” which I thoroughly enjoyed. I was immediately hooked! My Szechuan Pepper Roast Chicken was inspired by the one they brought over.
There are many variations of Kung Pao Chicken. The Westernized versions include a combination of vegetables like carrots, bell pepper, celery, and water chestnuts. Szechuan peppercorn is not an integral ingredient in the dish and oyster sauce is often used as a base for the sauce. Sometimes cashew nuts are used in place of peanuts.
In Malaysia, onions are often used. I have included it here together with ground Szechuan pepper which gives a slight tingly sensation when bitten into. Whole or ground Szechuan peppercorns can be easily purchased at Asian grocery stores here. You have to give it a try.
INGREDIENTS
- 8 to 10 dried red chilies
- 20 oz skinless boneless chicken breast (sliced into quarter inch thick slices) (560g)
- 2 tbsp vegetable oil
- 1 inch ginger (peeled and thinly sliced) (30g)
- 1 medium onion (peeled and cut into wedges)
- 2 cloves garlic (minced)
- ½ tsp ground Szechuan pepper
- 1/3 cup dry roasted peanuts (50g)
- 3 green onions (finely sliced)
- 1 tsp sesame oil
Marinade
- 1 tbsp Shao Hsing cooking wine
- 1 tbsp soy sauce
- 1/8 tsp ground pepper
Sauce
- 1 tbsp balsamic vinegar / black vinegar
- 1 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sugar
- 1 tsp corn starch
- 2 tbsp water
INSTRUCTIONS
- Break dried chilies into half. Shake off seeds and soak in warm water for 20 minutes. Drain and pat dry with paper towels.
- Marinade chicken with rice wine, soy sauce, and ground pepper for 20 minutes.
- Combine all sauce ingredients in a small bowl.
- Heat up wok or large fry pan.
- Once wok is heated, add vegetable oil followed by ginger, onion, minced garlic, and dried chilies. Fry until ingredients are fragrant, about 2 minutes.
- Add ground Szechuan pepper and marinated chicken and fry for another 3 to 4 minutes.
- Pour sauce mixture over chicken. Sauce will become thick and bubbly. Stir to get chicken well coated with the sauce.
- Finally stir in roasted peanuts, sliced green onions, and sesame oil.
- Remove and serve immediately with steamed rice.
NUTRITION
Enjoy…..and have a wonderful day! 😎
Annie says
October 12, 2012 at 11:56 amLove this dish! Thank you for sharing in clear detail on how to cook it 🙂
Biren says
October 12, 2012 at 11:58 amYou are most welcomed, Annie. Thanks for visiting and commenting! Happy cooking!
Lyndsey@TinySkillet says
October 12, 2012 at 1:05 pmThat is so interesting that you encountered szechuan peppercorns here more than in Malaysia. I have some that I got at Penzey’s Spices, we are lucky to have one open up last summer in Sarasota! I enjoy the Japanese 7 spice that has sansho pepper that is similar to szechuan and is often used insplace of it. I keep forgetting to use szechuan peppercorns, thanks for the reminder this looks great!
Funny when I first read it I thought it said that you were very popular as a teen 🙂 (which I’m sure you were) 😉
Linda | The Urban Mrs says
October 12, 2012 at 1:05 pmHi Biren, this is so wonderful. Like you, mom used to make it from time to time and I wish I took note when I helped her in the kitchen. I’m glad you share it here.
PolaM says
October 12, 2012 at 1:08 pmLooks delicious! And for sure healthier than the restaurant version!
Nasifriet says
October 12, 2012 at 6:29 pmI love all the ingredients you’ve used in this recipe. I’m sure it not only looked great, but I could “visualize” the taste. Must be amazing! It’ll make a great winter dish with the heat from the chillies and szechuan peppers. YUM!
Ann@Anncoo Journal says
October 12, 2012 at 9:16 pmHi Biren, I also cooked kungpao chicken yesterday but with some spices provided. I love your version, looks super delicious!
Maureen | Orgasmic Chef says
October 12, 2012 at 10:22 pmMy tongue sizzles just looking at those chillies in the wok – gosh this looks good. I’ve not made this at home (yet) but I’ve ordered at restaurants often. I’m dying to try it now.
Love2cook Malaysia says
October 13, 2012 at 4:25 amA must have dish whenever I visit a Chinese restaurant including seafoods, Chicken Kung Pao! I just love it to the max…
And the chicken pieces must be fried with flour for me. The crispiness….ahhh!
Yours is super tempting my friend!
Jeannie says
October 13, 2012 at 7:02 amI love this dish and cook it quite often at home, I usually add cashew nuts instead of peanuts…yum!
Baby Sumo says
October 13, 2012 at 8:45 amWe also seldom cook this at home, but love having it when we’re outside. Another ingredient we like is cuttlefish kung pao. 🙂
Ramona says
October 13, 2012 at 9:08 amStunning Kung Pao. I need if you made it, it would look mouthwatering. 🙂
denise @ singapore shiok says
October 14, 2012 at 5:51 amOh, one of my tze char favourites!!! The versions here usually have cashews. When we eat this, I will pick up all the onion, scallions and chilli bits while hubby will attack the cashews. Of course, we both like the chicken too 😀
mycookinghut says
October 14, 2012 at 6:45 amKung Pao chicken is always my favourite dish!
kitchenriffs says
October 14, 2012 at 2:59 pmThis is a dish I’ve eaten in restaurant many times, but have never tried making it at home. It’s easy! Thanks for such a well written recipe – this is definitely something I should try. Thanks so much.
Raymund says
October 15, 2012 at 1:59 amI love this one extra hot!
Cheah says
October 15, 2012 at 11:22 amWhat a coincidence! I cooked this dish for dinner tonight. Yours look yummy!
Kitchen Belleicious says
October 15, 2012 at 3:13 pmyou have the most amazing way of sharing your recipes and instructions. you are so clear and consice. I love it and I love this chicken. Must make it
mjskit says
October 17, 2012 at 2:39 pmThis looks very easy and extremely tasty! What a great one dish meal!
Amanda@Chewtown says
October 20, 2012 at 5:32 pmYour Kung pao chicken looks wonderful! Thanks for the recipe. Looking forward to giving it a go.
Noelle (@singerinkitchen) says
November 14, 2012 at 9:34 amThis looks amazing!
Ally's Kitchen says
December 20, 2012 at 10:48 amI’m so glad to have found you!! Love this recipe, and I know there are tons more as great!! xo Ally
Biren says
December 20, 2012 at 10:53 amThanks Ally for visiting! This is a popular dish and one the family greatly enjoys. 🙂
Miss Food Fairy says
March 20, 2014 at 4:50 amThis looks amazing! I just love stir fires – looking forward to making this very soon! Thanks for sharing
Pat Kwek says
August 10, 2016 at 2:59 amDear Linda
Just watch one of your video for Castella Cake and looking for the receipe but could not find it. Appreciate you could give me this receipe.
Thank you.
Linda says
August 11, 2016 at 8:14 amHere is the link –> Honey Kasutera (Honey Castella). 🙂