Kong Pao Chicken is probably the most famous Sichuan dish in the United States.
Sichuan cuisine is famous for its hot and spicy flavor. The chicken is crispy outside and tender inside and the Sichuan peppercorn brings a lemony and spicy peppery flavor that’s bound to awaken your taste buds.
I use pine nuts instead of peanuts for paleo followers.
This dish is actually very versatile. You can simply change the protein to any seafood of your choice – for example shrimp – then you will have Kong Pao Shrimp ready in no-time!
- 1 pound chicken breast or thigh skinless
- 4 to 5 garlic cloves minced
- Dry chili 6-8 pieces
- 1 tbsp Sichuan peppercorns
- 2 tbsp scallions chopped
- 2 to 3 tbsp pine nuts
- 2 tbsp olive oil
- Coconut aminos 2 1/2 tbsp or Gluten free tamari (2 tbsp)
- Sea salt 1 tbsp
- Black pepper 1/2 tbsp
- Sesame oil 1 tsp
- Chinese rice cooking wine 1 tbsp (optional. skip if on Whole30)
- Slice the chicken to smaller chunks
- Marinate the chicken with ingredients under "chicken marinade" for 20-30 minutes
- Heat a wok (or a saute pan) with 2 tbsp olive oil over medium-high heat, when hot, turn the heat down to medium, add garlic, dry chili, and Sichuan peppercorns. Saute for 30 seconds.
- Add marinated chicken and stir fry until the chicken is cooked through.
- Scope out the chicken. Leave the remaining liquid in the wok.
- Turn the heat up to high, continue stirring the liquid for another 1-2 mins until slightly thickened,
- Add pine nuts and chopped scallions to the thickened sauce and stir fry for another minute or two.
- Pour the thickened sauce over chicken.
- Serve & Enjoy!