• Kung Pao Chicken Recipe (Classic Sichuan Style)
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Kung Pao Chicken is a classic Sichuan dish that uses Sichuan peppercorns to give it a distinct flavor of spiciness and heat.  While I've always thought of Kung Pao Chicken as Americanized Chinese Food, when prepared well, it's still a good go-to Classic.  

In this recipe I also recommend using the chili flakes from the inside of the dried chilies as a good way to add an extra pop of spice that will make this dish complete.  If you love shrimp, feel free to use Chicken & Shrimp with this same recipe.
*Tip:  While my recipe calls for either black or white vinegar, I prefer the taste of white vinegar since it gives it a nice tartness and contrast to the other flavors.  

Ingredients:

  • 1/2 lb. chicken thighs
  • 1/2 lb. shrimp (peeled & deveined)

Marinade:
  • 1 Tbsp. corn starch
  • 1 Tbsp. rice wine
  • 1 Tbsp. soy sauce (regular)
  • 1/2 egg white

Ingredients (for the stir-fry):
  • 1 Tbsp. Sichuan Peppercorns
  • 1 Tbsp. ginger
  • 1 Tbsp. garlic
  • 5 - 6 stalks of scallions/green onions
  • 2 Tbsp. peanuts
  • 6 - 8 dried red chillies (seeds removed)
  • add chili flakes/seeds & salt (as needed)

Sauce:
  • 1 Tbsp. rice wine
  • 1 Tbsp. dark soy sauce
  • 2 Tbsp. water
  • 1 tsp. sugar
  • 1 tsp. black Chinese vinegar or white vinegar*
  • 1/2 tsp. corn starch

Ready in Total Time:  40 min.

Prep Time = 30 min. *
Cook Time = 7-10 min.    

Preparation:
*marinate the chicken & shrimp for 15 minutes

For the full preparation method and instructions, watch my YouTube video tutorial here. 

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