| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 3g | 15g |
| sugars | fibre | protein | salt |
| 6g | 3g | 22g | 1.2g |
Whenever I prepare Kung Pao Chicken with Sichuan Pepper, it instantly brings to mind the vibrant and diverse culinary experience that we cherish in our family. This delightful dish combines spicy, sweet, and savory elements in a uniquely tantalizing way, much like the fusion of flavors I’ve grown to love in my own cooking journey.
Nostalgia on a Plate
Growing up in Boston with Irish grandparents, our family dinners often featured traditional comfort foods. But, our inclination to explore new flavors saw us frequently savoring diverse cuisines from around the world. Kung Pao Chicken with Sichuan Pepper has a special place in my heart because it represents the best of those explorations. The heat from the Sichuan peppercorns and dried red chilies reminds me of the first time I ventured into the world of spicy foods beyond traditional New England seafood or Irish stews.
A Burst of Flavor and Health
This recipe isn’t just a treat for your taste buds; it’s also packed with wholesome ingredients. Chicken thighs provide a great source of lean protein while the array of colorful bell peppers delivers essential vitamins and antioxidants. The addition of peanuts not only contributes a delightful crunch but also boosts the dish’s nutritional profile with healthy fats and proteins.
Cooking with ingredients like fresh garlic and ginger also has numerous health benefits. Garlic is known for its immune-boosting properties, and ginger can aid in digestion, making this dish as beneficial for your body as it is exciting for your palate.
Perfect Pairings
Kung Pao Chicken with Sichuan Pepper can be the star of your dinner table, but it also pairs wonderfully with other Asian-inspired dishes. Consider serving it alongside a simple steamed rice or a light egg drop soup. If you’re hosting a larger gathering, complementing this spicy chicken with a refreshing cucumber salad can provide a delightful contrast.
While this recipe pulls from traditional Chinese cooking techniques and ingredients, it also feels right at home next to the comfort foods I cherish. This harmonious blend of flavors and cultures reflects my culinary journey and is a dish that my fiancée Laura and I love to share with our baby boy, ensuring that our table brims with both tradition and innovation.
What You’ll Need
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 3 tablespoons peanut oil (or vegetable oil), divided
- 1 tablespoon Sichuan peppercorns
- 8-10 dried red chilies
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup unsalted roasted peanuts
- 3 scallions, sliced
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 tablespoons water
- Cooked white rice, for serving
Method
Step One
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for at least 15 minutes.
Step Two
Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the Sichuan peppercorns and dried red chilies. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn them.
Step Three
Add the marinated chicken to the skillet and stir-fry until it’s no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step Four
In the same skillet, add the remaining 2 tablespoons of peanut oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Step Five
Add the red and green bell peppers to the skillet. Stir-fry for about 3-4 minutes until they start to soften.
Step Six
Return the chicken to the skillet along with the roasted peanuts and sliced scallions. Stir to combine.
Step Seven
In a small bowl, mix together the hoisin sauce, rice vinegar, sugar, and water. Pour the sauce over the chicken and vegetable mixture. Stir-fry for another 2 minutes until everything is well-coated and heated through.
Step Eight
Serve the Kung Pao Chicken with Sichuan Pepper immediately over cooked white rice. Enjoy!
