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How to make a authentic Szechuan Kung Pao Chicken dish. I added green peppers and zucchini which is not traditional. Kung Pao Chicken has a rich hot sauce. This version is probably hotter than what you get in a American restaurant so be mindful of how many peppers you add. Shrimp could be substituted for chicken.
Authentic Kung Pao Chicken
1 1/2 C if cubbed chicken (breast or thighs)
1 t dark soy sauce
1 t sesame oil
1/2 t white pepper
1 t salt
1 t mirin or Shaoxing rice wine
1 t baking soda
2 t corn starch
2 T chicken stock
1/4 C black vinegar
1/4 C sugar
1-2 t dark soy sauce
1 T corn starch
1/4 t white pepper
1 garlic clove
1 t ginger
2 t Szechuan pepper corns
2-8 hot dried peppers
1 green pepper
1/4-1/3 C unsalted peanuts
1/3-1/2 C chopped green onions
mix all ingredients and set aside at room temp for 15 minutes
Mix chicken stock, black vinegar, sugar, dark soy sauce, corn starch and white pepper together.
roast szechuan pepper corns for 30 seconds in dry hot pan and finely crush
roast peanuts for 30 seconds in hot lightly oiled pan and set aside
remove seeds from hot peppers
use high heat and stir fry chicken in 1/4 C oil
remove from heat when 70-80% cooked
add zucchini and green peppers and stir fry for 1-2 minutes
add garlic, ginger, Szechuan peppercorns and dried peppers
cook for 30 seconds and add sauce (make sure you get sugar if it settles to bottom.
turn heat to medium
add chicken and stir
add peanuts and green onions
Stir and serve!!!
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