Sichuan Kung Pao Chicken: A Spicy and Nutty Chinese Stir-Fry Delicacy

Kung Pao Chicken is a classic Sichuan dish that packs a punch of flavors with its spicy, sweet, and nutty taste. This dish features tender chicken pieces, crunchy peanuts, and a complex, flavorful sauce that's sure to tantalize your taste buds.

Ingredients:- 1 lb (450g) boneless, skinless chicken breasts, diced- 2 tablespoons soy sauce- 1 tablespoon rice wine or dry sherry- 2 teaspoons cornstarch- 3 tablespoons peanut oil or vegetable oil- 8-10 dried red chilies- 1 tablespoon Sichuan peppercorns- 3 cloves garlic, minced- 1 inch piece fresh ginger, minced- 1/2 cup roasted peanuts- 2 green onions, chopped

For the sauce:- 2 tablespoons soy sauce- 1 tablespoon dark soy sauce- 1 tablespoon rice vinegar- 1 tablespoon hoisin sauce- 2 teaspoons sugar- 1/2 teaspoon sesame oil

Instructions:

1. Marinate the chicken:In a bowl, combine the diced chicken, soy sauce, rice wine, and cornstarch. Mix well and let it marinate for about 20 minutes.

2. Prepare the sauce:In a separate bowl, whisk together all the sauce ingredients until well combined. Set aside.

3. Stir-fry:Heat a wok or large skillet over high heat. Add the peanut oil and swirl to coat. Add the dried red chilies and Sichuan peppercorns, stir-frying for a few seconds until fragrant. Be careful not to burn them.

4. Cook the chicken:Add the marinated chicken to the wok and stir-fry until it is no longer pink and starts to turn golden brown, about 3-4 minutes.

5. Add aromatics:Add the minced garlic and ginger to the wok, continuing to stir-fry for another minute until fragrant.

6. Add the peanuts:Toss in the roasted peanuts and stir-fry for an additional 1-2 minutes.

7. Combine with sauce:Pour the prepared sauce over the chicken and toss everything together until the chicken and peanuts are well coated and the sauce thickens slightly.

8. Garnish:Sprinkle with chopped green onions and serve immediately.

Serve the Kung Pao Chicken over steamed rice for a complete meal. Enjoy the spicy, savory, and slightly sweet flavors that make this Sichuan classic a favorite around the world.