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You are here: Home > Archives > Recipes > Asian Recipes > Chinese Recipes > Kung Pao Chicken with Sichuan Peppercorn

Kung Pao Chicken with Sichuan Peppercorn

September 18, 2015 by Holly Ford 7 Comments

Sichuan Kung Pao Chicken

My husband  went to Chengdu, China for a business trip and came home with some Sichuan peppercorns and dried chilies.

Chengdu is in Sichuan province in china where the local Chinese cuisine is known for its spiciness, which I love. They use abundant amount of chilies, garlic, and peppercorns.

Sichuan Peppercorns

Sichuan peppercorn is world famous for its unique fragrance and the taste. It is not overly spicy but gives numbing sensation on your tongue. I have always wanted to cook with Sichuan peppercorns and the first dish that came to my mind was this Kung Pao Chicken.

Sichuan Chicken

I seasoned the chicken with soy sauce, peppercorn, rice wine, and some corn starch. They will make the chicken more tender and flavorful.

Sichuan Chicken-3

You can’t omit the garlic and ginger, and of course the dried chili for the heat!

Sichuan Kung Pao Chicken

I fried peanuts to make them more nutty! It also fragrant the oil, which is always better in stir-frying.

Sichuan Chicken-6

Stir-frying the chicken was pleasant. The cornstarch in the marinade makes them slightly crisp. After I fried them, I got rid of the half the oil.

Sichuan Kung Pao Chicken

  Then, goes chili, garlic, and ginger…

Sichuan Chicken-8

I also added some celery, peppers, and green onion so that I can enjoy this as a meal on its own. We all need to eat more veggies!

Sichuan Kung Pao Chicken

Return the chicken and peanuts to socialize with veggies, then  pour the sauce over…. It started to thicken immediately due to a strong heat underneath. Lovely~!

  Sichuan Chicken-11

Do you see the sheen?   I had a pleasant lunch all by myself. I could feel a gentle sensation on my tongue starting to happen soon after a few bites. It didn’t bother much… until I grab a cold glass of water and drank… Oh, boy~! I never had water taste so weird.

The numbing sensation only lasted about 4-5 minutes after I finished the meal. The flavor of my Kung Pao chicken was lovely and I hope you can give this a try. You can substitute with plain peppercorn but freshly cracked. I made the same recipe for my kids with plain freshly cracked peppercorn and they loved it. I hope you will, too.

~  Holly

Kung Pao Chicken

Holly Ford
Sichuan style Kung Pao chicken made with Sichuan peppercorn. I added some vegetables to make a complete meal, but you can omit the vegetables if you prefer that way.
Print Recipe Pin Recipe
Prep Time 20 hrs
Cook Time 10 hrs
Total Time 1 d 6 hrs
Servings 4

Ingredients
  

  • 1-1/3 lb boneless skinless chicken thigh diced into small pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon shaoxing rice wine
  • 1/2 teaspoon sesame oil
  • 2 teaspoon corn starch
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly cracked Sichuan or black peppercorn
  • 5 tablespoon oil
  • 6-10 dried chilies
  • 2 garlic cloves minced
  • 1 teaspoon minced ginger
  • 2 celery chopped
  • 1 green or red pepper chopped
  • 4 green onion chopped
  • 1/2 cups peanuts

For the sauce

  • 1-1/2 tablespoon soy sauce
  • 1 tablespoon shaoxing rice wine
  • 1-1/2 tablespoon vinegar
  • 3 tablespoon chicken stock
  • 1-1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 teaspoon corn starch
  • 1/2 teaspoon freshly cracked Sichuan or black peppercorn

Instructions
 

  • In a bowl, combine chicken, soy sauce, rice wine, sesame oil, corn starch, sugar, and peppercorn. Toss well and set aside for 10 minutes.
  • In another small bowl, mix all the sauce ingredients and set aside.
  • Heat oil in a wok over medium heat. Add the peanut and fry them until they are golden. Take them out and set aside.
  • Raise the heat to high and heat the oil until very hot. Add the chicken and stir-fry until the chicken pieces are fully cooked, about 2 minutes. Remove the chicken from the wok and set side with peanuts.
  • Discard the oil except 2 tablespoonful remaining in a wok maintain the high heat. Add the dried chili, garlic, and ginger. Stir-fry for 15 seconds. Add the celery, pepper, and green onion. stir-fry for 30-60 seconds.
  • Return the chicken and peanuts to the wok and pour the sauce over. Stir-fry until the sauce thickens. Serve immediately or hot with rice.

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Filed Under: Archives, Chinese Recipes Tagged With: Bell Peppers, Celery, Chicken, Peanuts, Peppercorn

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Comments

  1. Mary Frances says

    September 22, 2015 at 11:27 am

    Holly this is gorgeous, love the sizzling skillet pictures. I feel like I can smell the aroma through the screen 🙂

    Reply
  2. [email protected]'s Recipes says

    September 22, 2015 at 1:59 pm

    One of my top favourite Sichuan dishes. Yours looks authentic and delicious.

    Reply
  3. KP Kwan says

    September 26, 2015 at 10:35 am

    I love it so much that I am going to cook it tomorrow. Over here (Malaysia) the local Chinese likes to use cashew nuts instead of peanuts.

    Reply
  4. Kristi @ Inspiration Kitchen says

    October 2, 2015 at 8:58 am

    Holly, I would have loved that gift, and I loved what you did with it. I love Kung Pao Chicken and I’m loving the spices in this. I’m definitely pinning for later!

    Reply
    • Holly says

      October 4, 2015 at 8:26 pm

      I love to get a gift that is food related,a nd something that I could try to make with. My family loved this Kung Pao chicken reciep I made. It wasn’t overly spicy so my young son could enjoy, too.

      Reply
  5. Don B. Whipkey says

    March 21, 2016 at 7:52 pm

    After numerous years of eating Kung Pao Chicken, and taking many Chinese cooking classes, this was the first time I have ever heard of using Sichuan peppercorns! Makes me think that I have been ripped off all of those years.

    Thank you.

    Love your professional style and your recipes. Please keep it up.

    Reply
    • Holly says

      March 28, 2016 at 11:23 am

      Hi Don
      Yes, Kung Pao chicken dish is from Sichuan province of China and Sichuan peppercons are essential in many dishes. It does bring unique taste and fragrance that is quite different than black peppercorns. If you can find them, I would highly recommend to try with them.

      Reply

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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