Charred Eggplant and Sichuan Peppercorn Kung Pao Chicken

Preparation Time: 18 minutes | Cooking Time: 11 minutes

Charred Eggplant and Sichuan Peppercorn Kung Pao Chicken

Ingredients

  • chicken breast
    ⚠ Contains: Eggs
    400
  • cornstarch
    ⚠ Contains: Soy
    30
  • dried chiles
    3
  • eggplant
    1
  • garlic
    4
  • ginger
    20
  • peanuts
    ⚠ Contains: Gluten, Soy
    50
  • rice vinegar
    30
  • scallions
    4
  • sichuan peppercorns
    5
  • soy sauce
    ⚠ Contains: Dairy, Soy
    45
  • sugar
    ⚠ Contains: Soy
    100
  • vegetable oil
    120

Description | Instructions

This Fujian kung pao chicken combines charred eggplant with Sichuan peppercorn and chili oil for an unforgettable meal.

  1. Step 1
    Cut the eggplant into bite-sized cubes and marinate in soy sauce and cornstarch for 15 minutes.
  2. Step 2
    Mix the sauce: soy sauce, rice vinegar, sugar, and a splash of water.
  3. Step 3
    Heat oil in a wok and stir-fry the dried chiles and Sichuan peppercorns until fragrant.
  4. Step 4
    Add the eggplant and stir-fry until golden, then add garlic and ginger.
  5. Step 5
    Pour in the sauce and add peanuts and scallions, tossing until the sauce thickens and coats everything.