Let it cook until the chicken is cooked through for about 5 minutes and the sauce is thickened.

Add back the chicken to the pan, mix in the Szechuan sauce, and toss them together.

Then add the garlic and sauté for a few seconds until just fragrant. Stir fry for about 10 minutes or just until the dried red chilies start to hydrate in the oil. Saute bell peppers, dried red chilies, and white sections of the green onions. Remove from oil and transfer into a plate lined with paper towels. Fry the breaded chicken and sauté for 3 minutes, brown the chicken on all sides.

In a large wok, over medium-high heat, heat half of the oil.

Toss to evenly coat the chicken with the cornstarch.

For the Chicken Breast Fillet: In a medium size bowl, combine the cornstarch and chicken.

Whisk in the honey, minced ginger, soy sauce, Hoisin sauce, toasted sesame oil, and rice wine vinegar.

Make the Sauce: Stir the cornstarch and water together until thoroughly combined in a small mixing dish.

sea salt and ground black pepper to taste.

3-5 dried red chilies, (2 to 3 teaspoons of red pepper flakes).

5 green onions, chopped (green and white parts separated).

½ kilogram chicken breasts fillet, chopped.

1 tablespoon chinese cooking wine (or rice wine vinegar).

These Dry Fried Green Beans are great with it, and so is this easy fried rice or these healthy turkey potstickers.Post Views: 411 Spicy Chinese Szechuan Chicken Recipe INGREDIENTS: I like to serve a stir-fried or steamed green vegetable alongside as well. The riceĪbsorbs the flavorful sauce and it will also tame the spice if it is too much Steamed rice is the perfect thing to serve it with. Cook, stirring, until the sauceīubbles, thickens, and coats the chicken pieces. Scallions and the reserved peanuts and chiles.

Add the cooking sauce mixture along with the.

Cook, stirring, until the chicken is opaque.

Add ginger and garlic to the skillet and thenĪdd the marinated chicken.

They will be added back to the dish later. Remove the peanuts and peppersįrom the pan and reserve them. Salted peanuts in oil in a wok or large skillet.

Stir fry hot dried red chiles and roasted and.

Vinegar rice wine, water, sugar, and cornstarch in a small bowl.

Mix the cooking sauce-combine soy sauce, rice.

Marinate the chicken for just a few minutes in a.

You can prepare and cook it exactly the same way as If you prefer to use leaner white meat, you definitely can,Īnd it will still be great. This makes them both more flavorful and less likely to dry I like to use boneless, skinless chicken thighs because

Rice wine (you can use Shaoxing rice wine or substitute dry sherry or dry white wine).

What are the ingredients of Kung Pao Chicken? I like my dishes extra spicy, so I usually add homemade chili oil to my portion. If you don’t want it too spicy, you can just push them aside as you eat. If you want it spicy, go ahead and eat the chiles. Stir frying the chiles releases their flavorful and spicy If you love spicy Chinese food and you’ve never tried Kung Pao Chicken, you’re in for a treat. Most of the flavor in the dish comes from the cooking sauce, which contains soy sauce, rice vinegar, rice wine, and sugar. Roasted peanuts are also stir-fried with the chiles, giving the This releases the spicy oils from the chiles and flavors the rest of the Stir fried quickly with peanuts before the other ingredients are added to the Kung Pao Chicken gets a bit of spice from chiles that are Kung Pao Chicken is one of my favorite Chinese dishes to cook at home because it is quick to make, doesn’t require a laundry list of ingredients, and my whole family loves it.

Tender chunks of chicken,Īromatics including garlic, ginger, and scallions, and Sichuan pepper are addedĪlong with a salty-tangy soy sauce-based cooking sauce. That are seared or roasted in a hot skillet. This spicy stir fried chicken starts with peanuts and chiles Laced with mouth-numbing Sichuan peppercorns.

Sichuan recipes are often spiked with chile peppers and Kung Pao chicken comes from the region of Sichuan, which is knownįor its spicy cuisine. Tender bits of chicken, crunchy peanuts, a salty-sweet sauce, and a hit of spice all come together to make one delicious dish. This kung pao chicken is just like what you get at your favorite Chinese takeout restaurant.

Spicy szechuan chicken recipe