Go Back
+ servings
Quick and easy Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts. Delicious with a bowl of steamed rice. | RotiNRice

Kung Pao Chicken

Quick and easy Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts. Delicious with a bowl of steamed rice.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Dish
Cuisine: Chinese
Servings: 4
Calories: 380kcal
Author: Linda Ooi

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

Sauce

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

Calories: 380kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!