Kung Pao Chicken
A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and a savory, slightly spicy sauce.
Ingredients
- •1.5 lbs boneless skinless chicken breasts (700g), cut into bite-sized cubes
- •1 tbsp soy sauce (for marinade)
- •1 tbsp Chinese Shaoxing wine (or dry sherry)
- •1 tsp cornstarch (for marinade)
- •2 tbsp soy sauce (for sauce)
- •1 tbsp Chinkiang black vinegar (or substitute rice vinegar)
- •1 tbsp hoisin sauce
- •1 tsp sugar
- •1 tsp cornstarch (for sauce)
- •2 tbsp neutral cooking oil (like canola or peanut oil)
- •1/2 cup unsalted roasted peanuts
- •4-6 dried red Sichuan chilis, cut into segments
- •1 tsp Sichuan peppercorns
- •3 cloves garlic, minced
- •1 tsp fresh ginger, minced
- •3 green onions, white and green parts separated, sliced into 1-inch pieces
Instructions
- 1
In a medium bowl, combine the diced chicken with 1 tablespoon soy sauce, Shaoxing wine, and 1 teaspoon cornstarch. Toss well and let marinate for 15 minutes.
- 2
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, black vinegar, hoisin sauce, sugar, and the second teaspoon of cornstarch until smooth.
- 3
Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until shimmering.
- 4
Add the marinated chicken and stir-fry for 4 to 5 minutes until fully cooked and lightly browned. Remove the chicken from the wok and set aside on a plate.
- 5
Return the wok to medium heat and add the remaining 1 tablespoon of oil.
- 6
Add the dried red chili segments, Sichuan peppercorns, minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 to 45 seconds until fragrant, being careful not to burn the spices.
- 7
Turn the heat back up to high, return the cooked chicken to the wok, and toss well with the aromatics.
- 8
Pour the sauce mixture and the roasted peanuts into the wok, stirring constantly for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.
- 9
Stir in the remaining green onion greens, remove from heat immediately, and serve hot.
💡 Chef tips
- For an authentic flavor, seek out Chinkiang black vinegar and Sichuan peppercorns at your local Asian market, though standard rice vinegar and white pepper make fine substitutes.
- Prepare all your ingredients before turning on the stove, as stir-frying happens very quickly over high heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
✅ How it should turn out
The finished dish should feature glossy, tender chicken coated in a savory, tangy, and moderately spicy glaze, complemented by the satisfying crunch of roasted peanuts.