+
0 (0)

Dinner, Lunch, Mains, Poultry, Quick and Easy, Saute and Stir-Fry

Chengdu-Style Kung Pao Chicken

Chengdu-Style Kung Pao Chicken
Yuki Sugiura / For The Times

This is the kung pao chicken most of us know and love. Cubes of chicken breast, dried chiles, scallions, garlic, ginger and peanuts are coated in a silky sauce, with whole Sichuan peppercorns adding their signature tingling heat. It comes ... Read more

20 minutes. Serves 4.

Marinated Chicken

  • 10 ounces boneless, skinless chicken breast (1 large or 2 small), cut into ½-inch cubes
  • 1½ tablespoons potato starch
  • 2 teaspoons light soy sauce
  • 1 teaspoon Shaoxing wine
  • ½ teaspoon kosher salt

Sauce

  • 2 tablespoons superfine or granulated sugar
  • 2 tablespoons Chinkiang (Chinese black) vinegar
  • 1½ tablespoons homemade or unsalted store-bought chicken stock or water
  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • ¾ teaspoon dark soy sauce
  • ¾ teaspoon potato starch

Stir-Fry

  • ¼ cup vegetable oil
  • 12 dried Sichuan chiles, halved and seeded
  • 1 teaspoon Sichuan peppercorns
  • 3 garlic cloves, sliced
  • 2-inch piece fresh ginger, peeled and sliced
  • 5 scallions, white parts only, cut into ½-inch pieces
  • ½ cup roasted or fried unsalted peanuts

HAVE YOU TRIED


Rice Bar's Tinola
Rice Bar's Tinola

Duck rillettes
Duck rillettes

La Terza pepperoni arrostiti
La Terza pepperoni arrostiti

Provencal  pumpkin torte
Provencal pumpkin torte

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Dinner

Smoky Tomato Farro Grain Bowls With Tuna and Olives
Banana Leaf Grilled Fish With Habanero Beurre Blanc
Spicy Shrimp Paste Noodles
Lamb and lentils to eat with a spoon