By Serious Eats
Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe
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: Sun, 23 Mar 2025 14:48:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories1214.3 kcal (61%)
Total Fat120.4 g (172%)
Carbs17.9 g (7%)
Sugars3.2 g (4%)
Protein22.3 g (45%)
Sodium541.9 mg (27%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundfish fillets
firm, white-fleshed, such as catfish, or tilapia, cut into 1-inch pieces
1 tablespoonegg white
lightly beaten
1 teaspoonsoy sauce
¼ teaspoonground white pepper
2 tablespoonscornstarch
1 tablespoondoubanjiang
2 teaspoonsrice vinegar
1 tablespoonsoy sauce
2 teaspoonssugar
3 tablespoonswater
1 teaspooncornstarch
2 cupspeanut oil
plus 1 tablespoon, or vegetable, divided
4scallions
cut into 1-inch pieces on the bias
10Chinese dry chili peppers
hot, halved
4 clovesgarlic
medium, finely minced
2 teaspoonsSichuan peppercorn
¼ cuproasted-garlic-flavored peanuts
or regular roasted peanuts
Instructions
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Notes
2 liked
0 disliked
Spicy
Delicious
Easy
Special occasion
