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Recipe Story

origins & traditions

Kung Pao Chicken is one of the most beloved dishes from Sichuan province, known for its distinctive combination of spicy, sweet, and savory flavors. The dish features tender cubes of chicken breast stir-fried at high heat with dried red chilies, Sichuan peppercorns, roasted peanuts, and crisp vegetables. The sauce combines soy sauce, rice vinegar, and a touch of sugar to create a perfect balance. The name honors Ding Baozhen, a Qing Dynasty official whose title was Kung Pao. This restaurant-quality dish comes together quickly with proper preparation, making it ideal for weeknight dinners. The key to authentic Kung Pao Chicken lies in the wok hei—the breath of the wok—achieved through high-heat cooking that creates slight charring and intense flavor concentration.

Instructions

step by step

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Cut chicken breast into 3/4-inch cubes. In a bowl, combine chicken with 1 tablespoon soy sauce, 1 tablespoon rice wine, and 1 teaspoon cornstarch. Mix well and marinate for 15 minutes.
Prepare the sauce by whisking together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 2 teaspoons cornstarch in a small bowl. Set aside.
Cut bell peppers into 3/4-inch pieces. Mince garlic and ginger. Cut green onions into 1-inch pieces, separating white and green parts.
Heat wok over high heat until smoking. Add 2 tablespoons peanut oil and swirl to coat. Add marinated chicken in a single layer and let sear for 1 minute without stirring. Stir-fry for 2-3 minutes until chicken is just cooked through. Remove and set aside.
Add 1 tablespoon oil to wok. Add dried chilies and Sichuan peppercorns, stir-fry for 30 seconds until fragrant. Add garlic, ginger, and white parts of green onions, stir-fry for 30 seconds.
Add bell peppers and stir-fry for 2 minutes until crisp-tender. Return chicken to wok.
Give sauce a quick stir and pour into wok. Toss everything together for 1-2 minutes until sauce thickens and coats ingredients evenly.
Add roasted peanuts and green parts of scallions. Toss for 30 seconds. Transfer to serving plate immediately.

Kung Pao Chicken

4.1 (53)

A spicy Sichuan classic featuring tender chicken, roasted peanuts, and dried chilies in a savory-sweet sauce with crisp vegetables. This iconic dish delivers bold flavors and satisfying textures in every bite.

medium

32 min

4 servings

Ingredients

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Main Ingredients

600 grams chicken-breast, cut into 3/4-inch cubes
3 tablespoons peanut-oil, divided

Vegetables

2 pieces bell-peppers, cut into 3/4-inch pieces

Aromatics

4 cloves garlic, minced
2 teaspoons ginger, minced
1 pieces onions, cut into 1-inch pieces (green onions/scallions)

Sauce

3 tablespoons soy-sauce, divided
1 tablespoons vinegar-white
1 tablespoons honey
1 teaspoons sesame-oil

Seasonings

8 teaspoons cayenne, whole dried chilies

Chef Tips

expert advice

•For authentic flavor, use whole Sichuan peppercorns and toast them lightly before adding to the wok.

•Adjust the number of dried chilies based on your heat preference—traditional recipes use 8-12 chilies for significant heat.

•Cashews can substitute for peanuts if preferred.

•The key to restaurant-quality texture is having all ingredients prepped and ready before you start cooking, as stir-frying happens very quickly.

•Ensure your wok is smoking hot before adding ingredients for proper searing.

•For a deeper flavor, use dark soy sauce for half of the soy sauce quantity.

•If Sichuan peppercorns are unavailable, you can omit them, though they provide the characteristic numbing sensation.

•Serving over steamed jasmine or white rice is traditional and helps balance the spicy heat.

Chinese

👍 Beginner Friendly

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