Stir-Fried Kung Pao Chicken With Chile Peppers
In our healthier version of the traditional Szechuan kung pao chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.
- Serves: 4 persons
- 2chicken breasts (boneless, skinless, 7 to 8 ounces each)
- 8small dried red chili peppers
- 2cloves garlic
- 2green onions (spring onions, scallions)
- 4tablespoons oil (for stir-frying, or as needed)
- Optional: 1 teaspoon Szechuan peppercorn
- ½cup peanuts (or cashews)
- Optional: few drops sesame oil
- For the Marinade:
- 2teaspoons soy sauce
- 2teaspoons Chinese rice wine (or dry sherry)
- 1teaspoon sesame oil
- 1 ½teaspoons cornstarch
- For the Sauce:
- 2tablespoons dark soy sauce
- 1tablespoon Chinese rice wine (or dry sherry)
- 1teaspoon sugar
Step 1Gather the ingredients.
Step 2Cut the chicken into 1-inch cubes.
Step 3Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
Step 4While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Step 5Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Step 6Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Step 7Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
Step 8When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Step 9Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Step 10Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Step 11Add the sauce to the wok. Bring to a boil.
Step 12Add the chicken back into the pan. Stir in the peanuts and the green onion.
Step 13Remove from the heat and stir in the sesame oil. Serve hot.