Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

Name: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian, Chinese
Ingredients: 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces; 1 tablespoon egg white, lightly beaten; 1 teaspoon soy sauce; 1/4 teaspoon ground white pepper; 2 tablespoons cornstarch; 1 tablespoon doubanjiang (see note); 2 teaspoons rice vinegar; 1 tablespoon soy sauce; 2 teaspoons sugar; 3 tablespoons water; 1 teaspoon cornstarch; 2 cups plus 1 tablespoon peanut or vegetable oil, divided; 4 scallions, cut into 1-inch pieces on the bias; 10 to 15 hot Chinese dry chili peppers, halved; 4 medium cloves garlic, finely minced; 2 teaspoons Sichuan peppercorn; 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts

Instructions

Prep:5minCook:20min

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.

Updated at: Fri, 13 Feb 2026 14:07:57 GMT