🍗 Classic Kung Pao Chicken: Sichuan Stir-Fry Technique Revealed!

🔥 Master 3 key steps to achieve restaurant-level tender and smooth texture!

🛒 Ingredients Preparation (Serves 2)

✅ Main Ingredients

• 300g chicken breast (or chicken thigh for more tenderness)
• 50g fried peanuts
• 6-8 dried chili peppers (adjust spiciness as desired)
• A small handful of Sichuan peppercorns

✅ Vegetables

• 1 stalk white part of scallion (cut into sections)
• 2 cloves garlic (minced)
• A small piece of ginger (minced)

✅ Soul Sauce

• 2 tablespoons light soy sauce
• ½ tablespoon dark soy sauce (for color)
• 1 tablespoon aromatic vinegar
• 2 tablespoons sugar
• 1 tablespoon cooking wine
• 1 tablespoon starch (for marinating)
• 2 tablespoons starch slurry (for thickening)

👨‍🍳 Detailed Steps

1️⃣ Prepare the Chicken (Key to Tenderness!)

• Cut chicken into 1.5cm cubes, soak in water for 10 minutes to remove odor.
• Drain, then add:
  • 1 tablespoon cooking wine
  • ½ tablespoon salt
  • 1 tablespoon starch
  • 1 tablespoon water
  • Mix until sticky.
• Add 1 tablespoon cooking oil to lock in moisture, marinate for 15 minutes.

2️⃣ Stir-Fry the Aromatics (Flavor Bomb!)

• Heat pan with cold oil, fry Sichuan peppercorns over low heat for 10 seconds, then remove.
• Add dried chili pieces, stir until deep red (be careful not to burn!)
• Add minced ginger and garlic, stir-fry until fragrant.

3️⃣ Quick Stir-Fry Chicken

• Turn to high heat, add chicken cubes and quickly separate.
• Cook until surface turns white (~1 minute), immediately remove and set aside.

4️⃣ Combine and Season

• Add a little oil to the original pan, stir-fry scallion sections until fragrant.
• Pour in mixed sauce (light soy, dark soy, sugar, vinegar).
• Return chicken cubes to pan, stir to coat sauce evenly.
• Add starch slurry to thicken lightly.

5️⃣ Final Soul Touch

• Turn off heat, sprinkle peanuts on top.
• Drip a few drops of Sichuan pepper oil (the essence!)

💡 Professional Tips

• 🔺 How to keep chicken tender:

  • Add water during marination to let chicken absorb moisture.
  • Stir-fry quickly over high heat and take out as soon as color changes.

• 🌶️ Spiciness control:

  • Cut dried chilies into sections and remove seeds to reduce heat but keep shells for aroma.

• 🥜 Keep peanuts crispy:

  • Always add peanuts at the end! Or use spicy "drunken" peanuts.

🍽️ Serving Suggestion

Serve hot with steamed rice for an authentic Sichuan experience! The perfect balance of sweet, spicy, and numbing flavors will leave you craving more. 😋