For a more intense flavor, toast the Sichuan peppercorns in a dry pan before adding them to the wok. Adjust the number of dried chiles to control the spiciness of the dish. If you don't have rice wine, dry sherry can be used as a substitute. Serve over thick noodles or steamed rice.
Hunan Kung Pao
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS225
Experience the explosive flavors of Hunan cuisine with this vibrant Kung Pao, featuring succulent chicken and shrimp, fiery chilies, and the numbing sensation of Sichuan peppercorns. A symphony of textures and tastes, perfect served over a bed of thick noodles.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol228 mg
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Fiber5 g
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Protein59 g
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Saturated Fat8 g
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Sodium1736 mg
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Sugar6 g
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Fat52 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 25 mins Combine chicken and shrimp in a mixing bowl with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch and mix until evenly coated. Marinate for 25 minutes.
02 Step
Recipe View 5 mins Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp mixture and cook until the chicken is white on the outside but still slightly pink, about 5 minutes. Remove from the wok and set aside. Wipe the wok clean.
03 Step
Recipe View 1 mins Heat the remaining vegetable oil in the wok over high heat. Add the minced garlic and cook for a few seconds until lightly browned. Stir in the dried red chile peppers and Sichuan peppercorns. Cook, stirring constantly, until the peppers darken, about 30 seconds.
04 Step
Recipe View 5 mins Add the sliced red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar to the wok. Bring to a boil and then stir in the reserved chicken and shrimp mixture. Cook until the peppers are almost tender and the chicken is cooked through, about 5 minutes.
05 Step
Recipe View 1 mins Stir in the salted peanuts and green onions. Cook until the green onions become slightly limp. Finish with a drizzle of sesame oil before serving.
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Delbert Kilback
Jan 9, 2025This recipe is amazing! The perfect balance of sweet, savory, and spicy.
Kolby Morar
Oct 6, 2024Easy to follow instructions and the results are restaurant-quality.
Taya Schmitt
Jul 25, 2024I added a little bit of honey for extra sweetness and it turned out great!
Dax Muller
Dec 1, 2023The Sichuan peppercorns really make this dish authentic. My family loved it!