Kung Pao Chicken Spicy

Ingredients

• •500 g Chicken breast
• •100 g Peanuts
• •4 pcs Dried chilies
• •1 teaspoon Salt
• •1 medium Bell pepper
• •0.5 teaspoon Black pepper
• •1 medium Zucchini
• •2 tablespoons Vegetable oil
• •3 tablespoons Soy sauce
• •3 cloves Garlic
• •1 medium Onion
• •2 tablespoons Vinegar
• •240 ml Chicken broth
• •1 tablespoon Sugar
• •2 tablespoons Vegetable oil
• •1 inch Ginger
• •1 teaspoon Sesame oil

Instructions

1. 1

   Cut chicken breast into 1-inch cubes and season with 1 tsp salt, 1/2 tsp white pepper, and 1 tbsp cornstarch.

   💡 Chef's note: Let protein rest for 5-10 minutes after cooking to allow juices to redistribute. Cutting too soon results in dry, tough meat.

2. 2

   Heat wok over high heat until smoking. Add 2 tbsp peanut oil and swirl to coat.

   💡 Toast Sichuan peppercorns in dry pan until fragrant for authentic numbing heat.

3. 3

   Add dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant but not burnt.

   💡 High heat is essential - wok cooking happens in seconds.

4. 4

   Add chicken pieces and stir-fry on high heat for 3-4 minutes until golden brown on edges.

   💡 Add peanuts at the end to maintain their crunch.

5. 5

   Add garlic, ginger, and white parts of scallions. Toss for 30 seconds.

   💡 Balance theè¾£ (spicy) with a touch of sugar if needed.

6. 6

   Pour in sauce mixture (soy sauce, rice vinegar, sugar, sesame oil). Toss to coat evenly.

   💡 Serve immediately - this dish loses its textural appeal when sitting.

7. 7

   Add roasted peanuts and green onion tops. Stir-fry for 30 seconds.

   💡 The peanuts should retain their crunch - overcooking makes them soggy.