Kung Pao Chi (Chicken With Chiles & Nuts)

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Servings: 4 Difficulty: Advanced
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A fiery, savory stir-fry featuring tender chicken, dried chiles, and crunchy roasted peanuts.
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This classic Sichuan-style dish delivers a perfect balance of spicy, savory, and nutty flavors. Tender cubes of chicken breast are marinated for tenderness and then quickly flash-fried to seal in juices. The heat from dried red chiles and fresh ginger is balanced by the sweetness of sugar and the umami depth of soy sauce and sherry. Finished with crunchy roasted peanuts, this dish offers a delightful contrast of textures. It’s an excellent choice for weeknight dinners when you crave bold, authentic flavors without spending hours in the kitchen. Serve it steaming hot over a bed of steamed jasmine rice to soak up the delicious sauce.

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Kung Pao Chi (Chicken With Chiles & Nuts)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 195.2

Description

This classic Sichuan-style dish delivers a perfect balance of spicy, savory, and nutty flavors. Tender cubes of chicken breast are marinated for tenderness and then quickly flash-fried to seal in juices. The heat from dried red chiles and fresh ginger is balanced by the sweetness of sugar and the umami depth of soy sauce and sherry. Finished with crunchy roasted peanuts, this dish offers a delightful contrast of textures. It&# 226;ÂÂs an excellent choice for weeknight dinners when you crave bold, authentic flavors without spending hours in the kitchen. Serve it steaming hot over a bed of steamed jasmine rice to soak up the delicious sauce.

Ingredients

Directions

  1. Cut the chicken breast into 1-inch cubes.
  2. Combine the chicken cubes, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch, and garlic salt in a bowl.
  3. Stir the mixture evenly in one direction until well coated, then let marinate for 30 minutes.
  4. Remove tips and seeds from the dried red chiles, then cut them into 1-inch pieces.
  5. In a small bowl, combine the remaining 2 tablespoons soy sauce, white wine (or sherry), sugar, 1 teaspoon cornstarch, salt, and sesame oil. Stir until smooth.
  6. Heat 2 to 3 inches of oil in a wok over medium-high heat until it reaches 400ðF (200ðC).
  7. Carefully add the marinated chicken to the hot oil and fry for 30 seconds until just opaque.
  8. Remove the chicken from the oil using a slotted spoon and drain on paper towels.
  9. Pour off all but 2 tablespoons of the oil from the wok.
  10. Increase heat to high and add the prepared chiles. Fry briefly until they darken and become fragrant, being careful not to burn them.
  11. Add the chopped gingerroot and the fried chicken back into the wok. Stir-fry for 30 seconds.
  12. Pour in the soy-wine sauce mixture. Cook, stirring constantly, just until the sauce thickens and coats the chicken.
  13. Remove from heat immediately. Sprinkle with roasted peanuts and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 195.2kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 1.1g6%
Cholesterol 96.5mg33%
Sodium 929.5mg39%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 36.4g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kung pao, chicken, chinese, sichuan, stir fry, peanuts, dried chiles, ginger, soy sauce, sherry, spicy, umami, dinner, quick meal, wok
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