Stir-Fried Kung Pao Chicken With Chile Peppers
A healthier Szechuan kung pao chicken is prepared by stir-frying rather than deep-frying, which significantly reduces the fat content.
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Instructions
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Cut chicken into 1-inch cubes.
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Combine marinade ingredients with cornstarch; marinate chicken for 25 minutes.
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While chicken marinates, combine dark soy sauce, rice wine, and sugar for the sauce.
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Halve chiles to chicken cube size and deseed them.
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Finely chop garlic and cut green onions diagonally into thirds.
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Heat wok over medium-high to high heat with 2 tablespoons oil.
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Stir-fry chicken until 80% cooked; remove from wok.
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Add 2 tablespoons oil to wok, then stir-fry garlic for 30 seconds until aromatic.
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Add chiles and Szechuan peppercorn (if using); stir-fry until dark red.
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Add sauce to wok and bring to a boil.
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Return chicken to pan; stir in peanuts and green onion.
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Remove from heat, stir in sesame oil, and serve hot.