Kung Pao Chicken Recipe

April 19, 2025

There’s something irresistibly addictive about the bold, complex flavors of Sichuan cuisine—where fiery chilies meet mouth-numbing peppercorns, and sweet, tangy sauces cling to tender bites of protein. At the heart of this culinary tradition lies Kung Pao Chicken (宫保鸡丁, Gōngbǎo Jīdīng), a dish that perfectly balances heat, sweetness, and crunch in every bite. Whether you’re a spice lover or just looking to expand your homemade Chinese food repertoire, this iconic stir-fry is a must-try.

Originating from the Sichuan province in southwestern China, Kung Pao Chicken has a rich history—some say it was named after Ding Baozhen, a Qing Dynasty official with the title "Gongbao" (Palatial Guardian). True or not, the dish has since conquered global palates, though Western versions often tone down the heat. The authentic version, however, is unapologetically bold, starring dried red chilies, Sichuan peppercorns, and a symphony of savory-sweet flavors that dance on the tongue.

What makes Kung Pao Chicken so special? It’s all about the harmony of textures and tastes: juicy marinated chicken, crispy peanuts, and a glossy sauce that’s tangy (thanks to Chinkiang vinegar), subtly sweet, and deeply umami. Unlike takeout renditions, the real deal is lighter yet more explosive—each bite delivers a kick from the chilies, a tingle from the peppercorns, and a satisfying crunch.

In this recipe, we’ll stick close to tradition while keeping the method approachable for home cooks. You’ll learn how to control the spice level (no accidental fire-breathing!), the secret to velvety-soft chicken, and why Sichuan peppercorns are worth hunting down. Plus, we’ll explore easy swaps for hard-to-find ingredients.

Ready to ditch the takeout menu and create a Kung Pao Chicken that rivals your favorite restaurant? Grab your wok—let’s bring the sizzle of Sichuan into your kitchen! 🔥

Kung Pao Chicken Recipe

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!

For extra heat, add chili paste or fresh red chilies.
Vegetarian? Substitute chicken with tofu or mushrooms.
Traditional Kung Pao uses Sichuan peppercorns for "mala" (numbing spice), but omit if unavailable.

Main Course

Chinese

Kung Pao Chicken Recipe

For the Marinade:

For the Sauce:

Other Ingredients:

Marinate the Chicken:

Prepare the Sauce:

Stir-Fry:

Cook Aromatics:

Combine Everything:

Serve:

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