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RECIPE
21 INGREDIENTS15 STEPS1HR 5MIN

Spicy Kung Pao Chicken

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That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
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Tender pieces of diced chicken are stir-fried with aromatics, peanuts, and dried red chilies in a deliciously spicy, sweet, and savory sauce. Serve it over some steamed rice and a side of stir-fried veggies for a tasty Chinese dinner!

1HR 5MIN

Total Time
That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
7 cloves
Garlic , minced
2 Tbsp
Fresh Ginger , minced
3
Scallions , chopped
Chopped into 1-inch pieces, separate the whites & greens
5
Red Chili Peppers , chopped
2
diced into bite-sized cubes
2 Tbsp
Corn Starch , divided
2 Tbsp
2 Tbsp
Shaoxing Cooking Wine , divided
2 Tbsp
Chinkiang Vinegar
1 Tbsp
1 Tbsp
Sichuan Sauce
1 1/4 tsp
Sesame Oil , divided
1/4 cup
Peanut Oil , divided
6
Dried Chili Peppers
1 tsp
Chili Oil
1 tsp
Sichuan Peppercorn Oil
1 Tbsp
Dry Roasted, Unsalted Peanuts
1/2 tsp
Sichuan Peppercorns
3 Tbsp
Water
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Nutrition Per Serving
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CALORIES
402
FAT
24.3 g
PROTEIN
15.9 g
CARBS
34.2 g

Author's Notes

Some people don’t prefer the pungent taste of Sichuan red peppercorns. Go easy on them and don’t use more than ½ teaspoon of them if it’s your first time trying them! If you’re a fan of Mala food go ahead and add your desired amount. For Spicy Kung Pao Shrimp, prepare the dish with the same ingredients and method but you will need about 500g of tail-on large shrimp. Remove tails & skin, devein if your prefer and clean & wash properly before preparing as above.

Directions

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Step 1
Add the Garlic (7 clove), Fresh Ginger (2 tablespoon), and Scallion (3) whites to a small bowl. Add your Red Chili Pepper (5) and spring onion greens into two separate small bowls.
Step 2
In a medium bowl, add 1 tablespoon of Corn Starch (1 teaspoon), Granulated Sugar (2 teaspoon), 4 teaspoons of Low-Sodium Soy Sauce (4 teaspoon), Light Soy Sauce (1 teaspoon), 4 teaspoons of Shaoxing Cooking Wine (4 teaspoon), Chinkiang Vinegar (2 tablespoon), Sichuan Sauce (1 tablespoon), and Gochujang (1 tablespoon). Mix thoroughly and set aside.
Step 3
Mix together the Corn Starch (5 teaspoon), Low-Sodium Soy Sauce (3 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and a dash of Sesame Oil (1/2 teaspoon) in a large bowl. Add the diced Boneless, Skinless Chicken Breast (2) and mix well to coat them with the marinade. Set aside to marinate while you prepare the other ingredients.
Step 4
Heat the wok on the stove– 20-30 seconds. Add 3 tablespoons of Peanut Oil (3 tablespoon) to the wok, you will use this same oil later to semi-fry the chicken. Lift the wok and swirl it in a circular motion so that the oil spreads around the perimeter and then place it back on the stove to let it heat up.
Step 5
Add the Dried Chili Pepper (6) and gently stir them around the wok until they get crispy– about 20 seconds. Be careful not to burn them! Transfer to a strainer and hold the strainer above the wok to let any oil drip back into it. Empty the chilies into a small bowl. Once they aren't too hot to handle, cut each dried red chili up into two or three pieces with cooking scissors, cut the longer ones into three pieces and the shorter ones into two.
Step 6
Turn on stove again and add another dash of Sesame Oil (1/2 teaspoon) to the peanut oil already in the wok. Lift the wok again and rotate it in a circular motion so that the oil spreads around and then place it back on the stove to let it heat up. Once heated, add the chicken and spread evenly in the wok. Let the chicken cook and brown for about 1 minute before starting to toss and flip the pieces.
Step 7
Once they are about 3/4 of the way cooked, remove the chicken pieces to the fine mesh strainer and hold above the wok to let the oil drain. You can gently shake the strainer to speed up the draining process, but be careful not to shake with too violently as that’ll cause some of the cornstarch to come off and make the chicken a bit mushy. Remove the chicken into another clean large bowl and set aside. Discard the oil in the wok and wipe with paper towels. Set back on stove.
Step 8
Turn on the stove and set to medium high heat. Add the remaining Peanut Oil (1 1/2 tablespoon), Chili Oil (1 teaspoon), Sichuan Peppercorn Oil (1 teaspoon) and Sesame Oil (1/4 teaspoon).
Step 9
Once the oil is hot, not smoking hot, add in the garlic, ginger, and spring onion whites. Give it a quick stir to prevent the garlic from burning.
Step 10
Add in the Dry Roasted, Unsalted Peanuts (1 tablespoon) and Sichuan Peppercorns (1/2 teaspoon). Let the peanuts brown in the wok for about 20 seconds before tossing again.
Step 11
Add in the chopped red chili peppers and press them down with your spatula to release their oils. Continue stir-frying to incorporate them with the other ingredients.
Step 12
Add the diced chicken and dried red chilies and toss everything together to combine.
Step 13
Give the bowl of sauce a stir to loosen up the corn starch with a spoon, then pour the sauce in a circular motion to cover as many of the chicken pieces as possible. Stir-fry and toss continuously to coat all the chicken pieces with the sauce.
Step 14
At this point and if it looks too dry, stir in a tablespoon of Water (3 tablespoon).
Step 15
Add the spring onion greens and toss for 30 seconds more to combine. Turn off the heat and transfer to a dish. Serve with steamed white rice.

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Nutrition Per Serving
Calories
402
% Daily Value*
Fat
24.3 g
31%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
24.9 mg
8%
Carbohydrates
34.2 g
12%
Fiber
7.9 g
28%
Sugars
8.1 g
--
Protein
15.9 g
32%
Sodium
687.7 mg
30%
Vitamin D
--
--
Calcium
72.5 mg
6%
Iron
4.7 mg
26%
Potassium
1000.2 mg
21%
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