Kung Pao Chicken Recipe

April 19, 2025

Discover the authentic and globally beloved flavors of Kung Pao Chicken, a dish with a rich history featuring tender marinated chicken, crunchy peanuts, and a vibrant sauce that perfectly balances tangy, sweet, and umami notes with the signature tingle of Sichuan peppercorns and a customizable level of heat from dried red chilies – a homemade version that brings the true taste of Sichuan to your kitchen.

Ingredients

For the Marinade:

1 lb chicken cut into 1-inch cubes
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1 tsp sesame oil

For the Sauce:

2 tbsp soy sauce
1 tbsp dark soy sauce (for color, optional)
1 tbsp Chinkiang vinegar (or rice vinegar)
1 tbsp sugar
1 tsp cornstarch
2 tbsp water or chicken stock

Other Ingredients:

3 tbsp vegetable oil (for frying)
6-8 dried red chilies (adjust to spice preference)
1 tbsp Sichuan peppercorns (optional, for numbing spice)
3 cloves garlic (minced)
1 inch ginger (minced)
1/2 cup roasted peanuts (or cashews)
2-3 green onions (cut into 1-inch pieces)

Marinate the Chicken:

In a bowl, mix chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let sit for 15-20 mins.

Prepare the Sauce:

In a small bowl, combine soy sauce, dark soy sauce, vinegar, sugar, cornstarch, and water. Set aside.

Stir-Fry:

Heat oil in a wok or large pan over high heat.
Add dried chilies and Sichuan peppercorns (if using), stir for 10-15 sec until fragrant (be careful not to burn).
Add marinated chicken and stir-fry until mostly cooked (~3-4 mins). Remove and set aside.

Cook Aromatics:

In the same wok, add a little more oil if needed.
Stir-fry garlic, ginger, and green onions for 30 sec until fragrant.

Combine Everything:

Return chicken to the wok, pour in the sauce, and stir well.
Add peanuts and toss until the sauce thickens (~1-2 mins).

Serve:

Garnish with extra green onions or chilies.
Best enjoyed with steamed rice!