Chongqing Kung Pao Chicken
This dish is a bold, modern interpretation of the classic Sichuan Kung Pao Chicken, emphasizing intense aroma, layered heat, and a balanced sweet-sour-spicy profile. It’s ideal for festive gatherings or dinner parties where guests appreciate vibrant, authentic regional flavors. The final texture features tender chicken pieces with crisp peanuts and dried chilies, delivering a refreshing yet deeply satisfying mouthfeel.
Saveur: Spicy with numbing undertones, sweet-sour balance, rich umami from fermented ingredients, aromatic from toasted chilies and Sichuan pepper, with a clean finishTemps total: 35 minutes (prep 15 min, cook 20 min)Portions: 2Convient a: Adults who enjoy bold flavors, Sichuan cuisine lovers, dinner party hostsBudget: ¥35–¥50 per serving (mid-range ingredients, scalable)
Ingredients
- Chicken thigh meat 300g (boneless
- diced into 1.5cm cubes)
- dried red chilies 15 pieces (seeded
- broken into segments)
- Sichuan peppercorns 1 tsp
- roasted peanuts 50g
- green onion 2 stalks (cut into 1cm sections)
- ginger 10g (minced)
- garlic 4 cloves (minced)
- fermented black beans 1 tsp (rinsed and mashed)
- doubanjiang (spicy broad bean paste) 1 tbsp
- soy sauce 1 tbsp
- Chinkiang vinegar 1 tsp
- sugar 1 tsp
- Shaoxing wine 1 tbsp
- cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- vegetable oil 3 tbsp
Nutrition
Calories~480 kcal per serving
Protein32g (from chicken and peanuts)
Fat28g (mostly unsaturated from peanuts and oil)
Carbohydrates18g (mainly from sugar, cornstarch, and sauce)
VitaminsB6, B12 (chicken), vitamin C (green onion, garlic), vitamin E (peanuts)
MineralsIron (chicken), zinc (peanuts), selenium (chicken)
Astuces
- Use boneless thigh meat for optimal tenderness and juiciness
- Toast chilies and Sichuan peppercorns gently—overheating causes bitterness
- Add peanuts only at the end to preserve crunch
- Adjust chili quantity based on heat tolerance; keep Sichuan peppercorn amount consistent for authentic málà effect
Etapes
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