Cherry & Dennis Recipes
Sichuan Kung Pao Chicken
四川宮保雞丁
Recipe overview
A home-style Sichuan stir-fry of tender chicken, dried chilies, Sichuan peppercorns and crisp peanuts in a thin tangy-sweet glaze, not a heavy sweet sauce.
01
Ingredients
Main Ingredients
- 500 g, 2 cm cubes Boneless chicken thighs
- 80 g Unsalted raw peanuts
- 15 g Ginger
- 4 cloves Garlic
- 3 Scallions
- 8 Dried chilies
- 1 tsp Sichuan peppercorns
Chicken marinade
- 2 tsp Light soy sauce
- 2 tsp Shaoxing wine
- 2 tsp Cornstarch
- 1/8 tsp White pepper
Kung Pao sauce
- 1 tbsp Light soy sauce
- 1 tbsp Chinkiang vinegar
- 2 tsp Sugar
- 3 tbsp Water
- 1 tsp Cornstarch
Stir-fry oil
- 2 tbsp Neutral oil
02
Tools
- Chef knife
- Board
- Large bowl
- Small bowl
- Deep wok
- Spatula
- Measuring spoons
- Chopsticks or spoon
- Plate
03
Steps
Step 1
Cut chicken
Cut dry thighs into 2 cm cubes and wash raw-chicken tools.
Step 2
Marinate chicken
Mix marinade and rest 10 minutes.
Step 3
Prepare aromatics
Prepare ginger, garlic, scallion whites and greens, chilies and peppercorns.
Step 4
Mix sauce
Mix sauce and stir again before use.
Step 5
Toast peanuts
Dry-toast peanuts over low heat until pale golden.
Step 6
Bloom spices
Bloom peppercorns and chilies in oil without burning.
Step 7
Sear chicken
Sear chicken 30 seconds, then stir-fry until outer surfaces turn white.
Step 8
Cook nearly through
Stir-fry to 80–90 percent cooked.
Step 9
Add aromatics
Add ginger, garlic and scallion whites until fragrant.
Step 10
Pour sauce
Stir sauce and pour in, tossing quickly.
Step 11
Glaze chicken
Reduce to a thin glaze; chicken must have no pink centre.
Step 12
Finish
Add peanuts and scallion greens, toss briefly and plate.
Common mistakes
- Uneven chicken cooks unevenly.
- Burnt spices are bitter.
- Unstirred sauce clumps.
- Over-reduced sauce becomes paste.
- Early peanuts soften.
Tips
For less heat use 4–5 chilies and half the peppercorn. Chicken thighs stay tender. Sauce should only coat chicken thinly.
