Ditch The Takeout – Make Authentic Kung Pao At Home

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A bold Szechuan dish made with chicken, chilies, peanuts, and a savory, tangy sauce. Spicy. Sweet. Addictive. Image credit: Meta AI

Ingredients

500g cubed chicken breast, 1/2 cup roasted peanuts, 10–12 dried red chilies, 1 tbsp Sichuan peppercorns, garlic, ginger, green onions, soy sauce, vinegar, sugar, and cornstarch. Image credit: Pexels

Marinate The Chicken

Toss chicken with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and 1 tsp cornstarch; let sit for 10–15 minutes. Image credit: Pexels

Make The Sauce

Mix 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 tsp sesame oil, 2 tbsp water, and 1 tsp cornstarch in a bowl. Image credit: Pexels

Time To Stir-Fry!

Heat oil, fry Sichuan pepper and chilies until fragrant, add chicken and cook until golden, then toss in garlic, ginger, and green onions. Image credit: Pexels

Finish It Off

Add sauce & peanuts. Stir-fry until thick & glossy. Ready in minutes. Image credit: Pexels

Serve & Enjoy

Serve hot with rice or noodles. Spicy, nutty, and oh-so-satisfying. Image credit: Pexels

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