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Kung Pao Chicken
Kung pao chicken is a spicy chicken stir-fry from Sichuan province. The sauce is wonderfully complex, with smokiness and heat from the dried red chilies and a mild numbingness and floral complexity from Sichuan peppercorns. The dish is a cinch to put together, and wonderful for anyone who enjoys smoky, tangy, earthy, and spicy flavors.You’ll want medium-hot chilies for the recipe, either the 3-inch long Sichuan ones sold at Asian markets and online, or Mexican chilies de arbol. Tiny Thai birds eye chilis, which are about 1 1/2 inches long, would be too spicy. If your market only sells whole Sichuan peppercorns, grind them in a spice grinder. The recipe is a Yummly original created by Diana Kuan.
- Cut chicken into pieces about 1 inch all around. Marinate chicken: In a medium bowl, stir together soy sauce and cornstarch until the cornstarch dissolves. Add chicken and let sit up to 10 minutes at room temperature, or refrigerate if the chicken will be out for longer.
- Prepare sauce: In a small bowl, stir together sherry, sesame oil, honey, hoisin sauce, chili oil, rice vinegar, and Sichuan peppercorns. Set aside.
- Trim roots, tough tops, and tough outer layers from the leek and save for stock if you like. Thinly slice the white and tender light green parts of the leek; set aside. (If using shallot, cut in half and thinly slice.)
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|Calories420Calories from Fat220|
|% DAILY VALUE|
|Calories from Fat220|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.