Kung pao chicken
Sichuan-style stir-fried chicken with dried chili, Sichuan pepper, peanuts, and a savory, tangy, lightly sweet sauce. Serves 4; timings are approximate.
The chicken is marinated before being stir-fried with aromatics and finished in a thickened sauce. Allow about 20 minutes for preparation, 30 minutes to rest, and 10 minutes to cook.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Soy sauce
-
Sesame
Sesame seeds
Depends on the product
-
Cereals containing gluten
Soy sauce
Ingredients without verified allergen data 13
Ingredients without verified allergen data: Boneless chicken thighs, Rice vinegar, Apple cider vinegar, Fine corn flour, Mild olive oil, Sesame oil, Garlic, Fresh ginger, Dried chili, Sichuan pepper, Spring onion, Brown sugar, Peanuts.
Method
- 01
Marinate the chicken
Cut the chicken into bite-sized pieces. Mix it with half the soy sauce, the rice vinegar, apple cider vinegar, and cornflour. Cover and refrigerate for 30 minutes.
Ready to continue when: The chicken is coated in the marinade and has rested in the refrigerator for 30 minutes.
30 min - 02
Stir-fry the chicken
Heat the mild olive oil and sesame oil in a wok or large frying pan. Stir-fry the marinated chicken until browned on the outside; remove it and set aside with its juices.
Ready to continue when: The chicken pieces are browned on the outside and set aside with their juices.
4 min - 03
Stir-fry the aromatics
In the same pan, stir-fry the garlic, ginger, dried chili, Sichuan peppercorns, and green spring onion for about 1 minute, stirring.
Ready to continue when: The aromatics smell fragrant, and the garlic and chili retain their color without burning.
1 min - 04
Finish the stir-fry
Return the chicken and its juices to the pan. Add the remaining soy sauce and the brown sugar. Cover and cook for 5 minutes. Add the peanuts and sesame seeds and stir.
Ready to continue when: The sauce has thickened and coats the chicken; the peanuts and sesame are evenly distributed.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- La seguridad alimentaria durante la cocción a baja temperatura janby.kitchen/es/blog/2021/04/la-seguridad-alimentaria-durante-la-coccion-a-baja-temperatura
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- POLLO KUNG PAO www.valira.com/shop/sp/es/index.php?controller=attachment&id_attachment=62
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State: Published after documentary validation; no “Tested” label is shown.