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Kung Pao Chicken (Sichuan Spicy Chicken) Chinese Style Recipe

1,587 views · Published 2 November 2017 · 6:58 · Indexed 22 September 2026

Channel: Xiao's Kitchen · 2017 · Howto & Style

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Kung Pao Chicken (Sichuan Spicy Chicken) Chinese Style Recipe

Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

Ingredients:
350g Chicken Breasts
50g Roasted Peanuts
2 Tbsp Cornflour
3 Cloves Garlic
10g Ginger
1 Spring Onion
1 Tsp Sichuan Peppercorn
4 Dried Red Chillies
2 Green Chilli Peppers
1 Tbsp Cooking Wine
1 Tsp Light Soy Sauce
1 Tsp Cornflour 
40ml Water Mixture
Salt to Taste

Method:
 1. Roughly chop the red and green chilli
 2. Finely chop the spring onion, ginger and garlic
 3. Cut the chicken into about 1cm chunks and place in a bowl
 4. Add cornflour, pinch of salt and cooking wine, mix well and leave to marinate for about half of an hour
 5. Heat 1 Tsp oil in a wok
 6. Add the red chillies and peanuts, stir fry for a minute, remove into a dish
 7. Heat 1 Tbsp oil in the wok
 8. Add the ginger and garlic, fry for few seconds
 9. Add the chicken, stir-fry for 4 minutes and then remove onto a dish
 10. Heat another Tbsp oil in the same wok
 11. Add the Sichuan peppercorn and spring onion, fry for few seconds
 12. Add the chicken, soy sauce and stir 
 13. Add the green chilli peppers, red chillies and peanuts, pinch of salt and sugar, stir-fry for a minute
 14. Evenly pour the cornflour and water mixture onto the chicken, stir-fry for another minute
 15. Transfer to a dish and serve with rice

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