Description
A classic set meal menu where Sichuan-originated 'Kung Pao Chicken'—diced chicken stir-fried sweet/spicy with dried chilies, Sichuan peppercorns, and peanuts—is served over rice.
Restaurants serving Kung Pao Chicken Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White rice
- Chicken thigh
- Dried red chili
- Sichuan peppercorns
- Roasted peanuts
- Black vinegar
Instructions
- [Authentic Recipe]
- Cut chicken thigh into bite-sized dice (Ding), season with soy sauce, wine, egg white, and potato starch.
- Heat oil in a pan, briefly stir-fry chicken and remove.
- Add oil, slowly sauté massive 'dried red chilies (tubes)' and 'Sichuan peppercorns' on low to transfer heat, numbing, and aroma to oil (best just before chilies turn black).
- Add garlic, white scallion parts, and ginger to sauté.
- Return chicken, vigorously add a 'mixed sauce' of soy sauce, black vinegar, sugar, wine, and potato starch slurry.
- Once thickened and coating the chicken, add 'roasted peanuts' last and toss briefly (added last to prevent sogginess).
- Serve over white rice.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper numbing and chili heat
Substitutes at Japanese supermarkets
Chicken breast, Cashews (substituting makes it Ji Yaoguo)
Pairing
Cold Taiwan Beer or Oolong tea
Trivia
[For Adults] Originally Sichuanese, but established as the absolute ace menu in Taiwanese set meal eateries (Kefan). Despite the intense chili look, the seasoning has 'sweet-sourness' from black vinegar and sugar, making it less spicy than it looks and an abnormally perfected rice thief.
Eating tips & etiquette
[Unique Eating] Eat the chicken soaked in spicy sweet-vinegar sauce, using the crisp peanut texture as an accent while shoveling down rice mindlessly!
Allergen
Wheat, Chicken, Peanuts, Egg, Soy