How to better use ChinEAT Sichuan Pepper Grains (red)? Try this Chinese recipe out!
Choosing which recipe to make with our Green Sichuan pepper grains is not an easy task! Chinese cuisine is so vast that it is likely to get lost or to propose recipes that are too complex for those who are not masters of the wok. In the end, we opted for a great classic. Sometimes we play easy too. Guess which recipe we are talking about? Nibble-size chicken cuts swimming into a silky, thick, and rich sauce made of several spices and ingredients…Yes, exactly, “him”, the Kung Pao Chicken, in Chinese 宫保鸡丁. Kung Pao Chicken is undoubtedly one of Sichuan’s flagship dishes. With its stir-fried aromas, this delicacy will bring your taste buds down to an explosion of flavors where the tender taste of chicken meets with the numbing Sichuan peppercorns and dried chilies, with the crunchy roasted peanuts. The perfect combination of sweet-sour, salty, and spicy will create an incredible spiral of tastes that, trust me, you can no longer do without it!
•De-Boned Chicken thighs or chicken breast (about 200g)
•ChinEAT Red Sichuan Peppercorns (0.5g+)
•Sichuan Dried chili (3g+)
•Green onions (10g)
•Roasted Peanuts (10g)
•White Pepper (0.5g)/pinch
•Light Soy sauce (1 tbsp)
•Dark Soy sauce (1 tsp)
•Cooking wine (2 tsp)
•Sweet potato starch (1 tbsp)
•Sesame Oil (1 tsp)
For the sauce:
•Sugar (18g) (1.5 tbsp)
•White pepper (0.5g)/pinch
•Vinegar (10g) (1 tbsp)
•Sweet potato/corn starch (just less than 1 tsp)
•Water 8g (enough to obtain a liquid solution)
First step, make sure to have all the necessary ingredients. Let’s start!
 Peel the ginger (cut into slices), cut 3g of dried chilies into small pieces (get rid of seeds if you want to limit the spiciness) and 3g of green onions into regular chunks and the garlic (slices). Then combine them with Sichuan peppercorns and place everything on a plate for later use. These components will help you bring out the numbing and aromatics later!
 Now it’s time to marinate the chicken. Prepare all the ingredients and place them together in a medium-sized bowl. Cut the chicken thighs into one-centimeter dices and place them in the bowl.
Then add white pepper, salt, sugar, soy sauce, cooking wine, sesame oil and sweet potato/corn starch. Mix gently for a few seconds until the marinade draws well into the meat. The marinating process coats the chicken in a protective shell, allowing it to retain an exquisite tenderness that will delight your taste buds. Marinate it for about 20 minutes.
 Take a new bowl and place vinegar, sugar, white pepper, sweet potato starch, and water. Gently mix all the ingredients. At this point, we are ready for stir-frying. What you need now is a wok and 400ml of peanut oil.
 Pour the oil into a wok and heat it until it reaches 180 degrees Celsius. Then add your marinated chicken diced thighs and deep fry them for about 2 minutes until your cubes start to change color. It is important that the chicken cubes turn golden. At this point, you can take them out of the wok and strain them.
 Now pour 10ml of oil into a clean wok and wait until the temperature reaches about 130 degrees Celsius. Then stir-fry the ginger, garlic, peppercorns, dried chilies you prepared earlier for 1 minute 30 seconds until aromatics come up. Now add the marinated diced chicken and quickly fry it for about a minute. Add gently the sauce and stir-fry for 15 seconds until the sauce is well coated. Now add the remaining shallot and stir fry all the ingredients for another 15 seconds. Lastly, add the peanuts, stir fry it for 3 seconds and quickly transfer them out.
Believe it or not, your tenderest KungPao Chicken is ready!
Enjoy your meal and do not forget to write a comment below
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