Chinese
👍 Beginner Friendly
15 mineasy
ChineseDinner
Recipe Story
origins & traditionsKung Pao Chicken is an iconic dish from Sichuan province that has captured hearts worldwide with its complex flavors and textures. This authentic version features velvety chicken pieces stir-fried to perfection with roasted peanuts, crisp vegetables, and whole dried chilies that infuse the dish with signature heat. The sauce combines soy sauce, rice vinegar, and a touch of sugar to create a harmonious blend of savory, tangy, and slightly sweet notes. The key to authentic Kung Pao lies in the high-heat wok cooking technique that creates a slight char while keeping the chicken tender and juicy. Aromatic garlic and fresh ginger add depth, while Sichuan peppercorns provide the distinctive numbing sensation traditional to the region. This restaurant-quality dish comes together quickly, making it perfect for weeknight dinners while impressive enough for entertaining guests.
Instructions
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Cut chicken breast into 3/4-inch cubes and place in a bowl. Add 1 tablespoon soy sauce, 1 teaspoon cornstarch, and marinate for 15 minutes.
In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 2 teaspoons cornstarch. Stir until sugar dissolves and set aside.
Mince 4 cloves garlic and grate 1 tablespoon fresh ginger. Cut 2 bell peppers into 1-inch pieces. Slice 4 green onions into 1-inch segments, separating white and green parts.
Heat wok over high heat until smoking. Add 2 tablespoons vegetable oil and swirl to coat.
Add marinated chicken in a single layer. Let sear for 1 minute without stirring, then stir-fry for 2-3 minutes until golden and just cooked through. Remove to a plate.
Add 1 tablespoon oil to wok. Add 8-10 whole dried chilies and stir-fry for 30 seconds until fragrant and darkened.
Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until aromatic.
Add bell peppers and stir-fry for 1-2 minutes until slightly softened but still crisp.
Return chicken to wok. Pour sauce over everything and toss continuously for 1-2 minutes until sauce thickens and coats ingredients.
Add roasted peanuts and green parts of onions. Toss for 30 seconds to combine.
Transfer to serving plate immediately and serve hot with steamed white rice.
Kung Pao Chicken
4.6 (25)
A classic Sichuan dish featuring tender chicken, crunchy peanuts, and dried chilies in a bold, savory-sweet sauce with aromatic garlic and ginger, delivering the perfect balance of heat and flavor.
medium
35 min
4 servings
Ingredients
0 of 10 checked
Protein
- 600 grams chicken-breast, cut into 3/4-inch cubes
Sauce
- 3 tablespoons soy-sauce, divided
- 1 tablespoons vinegar-white
- 1 tablespoons honey
- 1 teaspoons sesame-oil
Aromatics
- 4 cloves garlic, minced
- 1 tablespoons ginger, freshly grated
Vegetables
- 2 pieces bell-peppers, cut into 1-inch pieces
- 4 stalks onions, sliced into 1-inch segments
Cooking Oil
- 3 tablespoons vegetable-oil, divided
Chef Tips
expert advice•For authentic flavor, use whole Sichuan peppercorns lightly toasted and crushed - add with the dried chilies.
•The numbing sensation is traditional.
•Adjust heat level by removing seeds from dried chilies or reducing the quantity.
•For extra crispy chicken, pat dry before marinating and ensure wok is extremely hot.
•Chinese black vinegar (Chinkiang) can replace rice vinegar for deeper flavor.
•Roast raw peanuts in a dry pan until golden for best taste, or use unsalted roasted peanuts.
•Prepare all ingredients before cooking as stir-frying happens quickly.
•For variation, add diced zucchini or water chestnuts for extra crunch.
•Cashews can substitute peanuts for a different texture.
•Double the sauce recipe if you prefer extra saucy dishes.
