Hunan-style Kung Pao Chicken (宫保鸡丁)
宫保鸡丁 (Hunan-style Kung Pao Chicken) is a classic dish from Hunan Cuisine, known for its bold and spicy flavors. This recipe combines tender chicken, crunchy peanuts, and a savory sauce for a delicious and satisfying meal.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into small cubes
- 1/2 cup (75g) unsalted peanuts
- 3-4 green onions, chopped
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 dried red chilies
- 1/4 cup (60ml) soy sauce
- 2 tbsp (30ml) Chinese black vinegar
- 1 tbsp (15ml) hoisin sauce
- 1 tbsp (15ml) Shaoxing wine (or dry sherry)
- 1 tsp (5ml) sugar
- 1/2 tsp (2.5ml) Sichuan peppercorns, toasted and ground
- 2 tbsp (30ml) vegetable oil
Instructions
- Marinate the chicken with soy sauce, Shaoxing wine, and sugar for 10 minutes.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the dried chilies, Sichuan peppercorns, and stir-fry for a few seconds until fragrant.
- Add the marinated chicken and stir-fry until cooked through. Remove the chicken from the wok and set aside.
- In the same wok, add a bit more oil if needed and stir-fry the garlic, ginger, and green onions until aromatic.
- Return the cooked chicken to the wok, then add the peanuts, hoisin sauce, and Chinese black vinegar. Stir-fry everything together for a couple of minutes.
- Transfer to a serving dish and garnish with additional chopped green onions, if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Wok or large skillet Cutting board Knife Bowls for marinating Measuring spoons and cups
Tools
Stovetop
Serving suggestions
Serve the 宫保鸡丁 (Hunan-style Kung Pao Chicken) with steamed white rice for a satisfying meal.
Tips & tricks
For an extra kick of heat, you can add more dried red chilies or a sprinkle of chili flakes.
Cost
$15