Spicy Kung Pao Chicken Recipe (Better than Take Out!)

Ever wished you could eat fire and have it taste amazing? Buckle up, spice cadets, because Kung Pao Chicken is your answer! This dish isn't just about burning your tongue (though it can do that!)It's a spicy adventure from Sichuan province, China, where flavours are bolder than a dragon's roar and chillies reign supreme. 

Pao Wow!

Legend has it that back in the Qing Dynasty, a man named Ding Baozhen loved spicy food as much as he loved martial prowess. His chef, inspired by Ding's fiery passion, cooked up this stir-fry masterpiece - a tribute to peanuts and chillies, and named it after Ding's official title, "Gongbao." Pretty spicy cool, right?

Kung Pao Chicken isn't just a story - it's a celebration! Tender chicken meets crunchy peanuts, fiery chillies tango with sweet peppers, and the whole thing gets tossed in using a velveting technique [a meat tenderising technique used by Chinese restaurants] that's like a party in your mouth. It's the kind of dish that makes you want to dance. (after you stop hiccuping from the spice, of course).

A Saucy Affair

Kung Pao sauce is the heart and soul of this fiery masterpiece. It's a complex symphony of flavours simmered with Sichuan's finest: chilli flakes that whisper tales of fire dragons, ginger that hums with earthy warmth, garlic that adds a mischievous wink, and Sichuan peppercorns that leave your lips tingling with a delightful numbness.

Kung Pao: A Chinese Essential

Chilzo steps in as your culinary guardian angel, bottling the essence of authentic Sichuan Kung Pao sauce in a convenient, ready-to-use bottle. Their secret lies in meticulous sourcing of ingredients, each one hand-picked for its vibrant character. The chilies? They sing with the same fiery whispers as those dancing in Sichuan kitchens. The ginger? It hums with the same earthy warmth, and the garlic? Oh, the garlic! It winks with the same mischievous spirit, ready to ignite your taste buds. Even the Sichuan peppercorns, notorious for their numbing magic, are captured perfectly, ensuring that tingling delight with every bite.

This isn't just a shortcut, it's an invitation to bring the fiery soul of Sichuan into your own kitchen. With Chilzo’s Kung pao sauce, you can skip the hours of simmering and focus on what truly matters: creating a masterpiece that will rival any takeout joint.
Ditch the regular sauce and embrace the fiery fun of Chilzo’s Kung Pao Chicken!

Craving more bold flavours like the spicy kung pao chicken? Try this Stir Fried Tofu with Black Bean Sauce recipe for another taste of savoury, spicy goodness.

Total cook time: 30-40 mins
Prep time: 15 mins
Cook time: 25-30 min

Onto the Recipe!

Ingredients you will need

• 1 lb Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
• 1 tbsp Cornstarch
• 1/2 tbsp Salt
• 1/4 tbsp Black Pepper
• 1 tbsp Vegetable Oil
• 1/2 cup Bell Peppers, sliced
• 1/4 cup Peanuts, roasted and salted
• 1/4 cup Water
• Lemon juice
• 2 tbsp Chilzo’s Kung Pao sauce (The HERO of our recipe!)
• 1 tbsp of Chilzo’s Sichuan Peppercorn
• 1 clove Garlic, minced
• 1 tbsp Ginger, minced
• 1 scallion (or spring onion), sliced
• 1 tbsp Cashew paste

Follow these simple instructions to make this Spicy Kung Poa Chicken Recipe!

1. Combine chicken, cornstarch, salt, and pepper in a bowl (Dress your chicken like a queen!)
2. Heat oil in a wok or large skillet (frying pan) over medium-high heat.
3. Add chicken and cook until browned on all sides. Remove chicken from the pan and set aside.
4. Add bell peppers and peanuts to the pan and stir-fry for 2-3 minutes.
5. In a small bowl, mix water, rice vinegar, Chilzo’s Kung Pao sauce, Chilzo’s Sichuan Peppercorn, garlic, cashew paste and ginger. Whisk it like you're stirring a magic potion, 'cause that's basically what it is.
6. Pour the sauce into the pan and bring to a boil.
7. Add chicken back to the pan and simmer for 2-3 minutes, until sauce thickens.
8. Garnish with scallions like confetti celebrating your culinary victory or serve over rice.

So, the next time you crave a dish that's fiery, give Chilzo’s Kung Pao Sauce a try. Remember, the kitchen is your dojo, and the spatula is your weapon. Now go forth and conquer the world, one spicy bite at a time!