Home version of Kung Pao Chicken Dice

How to Make Kung Pao Chicken at Home

Kung Pao Chicken, a beloved Sichuan dish, balances spicy, savory, and nutty flavors. Here’s a simple home recipe to recreate this classic.

Ingredients: 500g chicken breast, diced; 50g peanuts, roasted; 3 dried chilies (adjust to taste); 2 scallions, chopped; 1 piece of ginger, minced; 3 cloves garlic, minced. For the sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp vinegar, 1 tbsp starch, and 4 tbsp water.

Steps:

1. Marinate the chicken: Toss diced chicken with 1 tbsp soy sauce, 1 tsp starch, and a pinch of salt for 15 minutes.

2. Prep the sauce: Mix all sauce ingredients in a bowl; set aside.

3. Stir-fry: Heat 2 tbsp oil in a wok over medium-high heat. Add dried chilies, ginger, and garlic; stir-fry until fragrant. Add chicken and cook until golden, about 5 minutes.

4. Add veggies: Toss in peanuts and scallions, then pour in the sauce. Stir-fry for 2-3 minutes until the sauce thickens and coats the chicken.

Serve hot with steamed rice. For extra heat, add a pinch of Sichuan peppercorn powder. Enjoy this restaurant favorite in the comfort of your home!