Pixicook
Learn CookingFree Meal Planner
    HomeRecipesChickenSichuan-Style Kung Pao Chicken
    recipe image

    Sichuan-Style Kung Pao Chicken

    author-image
    Author
    Pixicook editorial team
    clock-icon40 minutes

    A classic Sichuan dish featuring tender chicken, peanuts, and a spicy, tangy sauce.

    Gluten
    Soy
    Intermediate

    Ingredients for Sichuan-Style Kung Pao Chicken

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Boneless, Skinless Chicken Thighs, trimmed and cut into ½-inch cubes

    0 lb

    Substitute chevron-down

    Soy Sauce, divided

    cups

    Substitute chevron-down

    Cornstarch

    tablespoons

    Substitute chevron-down

    Chinese Rice Wine

    tablespoons

    Substitute chevron-down

    White Pepper

    teaspoons

    Substitute chevron-down

    Chinese Black Vinegar

    tablespoons

    Substitute chevron-down

    Dark Brown Sugar, packed

    tablespoons

    Substitute chevron-down

    Toasted Sesame Oil

    teaspoons

    Substitute chevron-down

    Minced Garlic

    tablespoons

    Substitute chevron-down

    Fresh Ginger, grated

    teaspoons

    Substitute chevron-down

    Vegetable Oil, divided

    tablespoons

    Substitute chevron-down

    Dry-roasted Peanuts

    cups

    Substitute chevron-down

    Dried Árbol Chiles, halved lengthwise and seeded

    count

    Substitute chevron-down

    Sichuan Peppercorns, ground coarse

    teaspoons

    Substitute chevron-down

    Celery Ribs, cut into ½-inch pieces

    count

    Substitute chevron-down

    Scallions, white and light green parts only, cut into ½-inch pieces

    count

    Substitute chevron-down