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Kung Pao Chicken Recipe

Kung Pao Chicken delivers bold flavors with tender chicken, crunchy peanuts, and a spicy, savory sauce. This Sichuan classic balances heat, sweetness, and umami with fragrant garlic, ginger, and chilies. A quick stir-fry technique ensures every bite is packed with irresistible texture and flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 440 kcal

Equipment

  • Wok
  • Mixing bowls
  • Spatula or wok spatula
  • Measuring spoons and cups
  • Knife and cutting board
  • Small saucepan

Ingredients
  

Marinate the chicken

  • 1 tsp cornstarch
  • 12 oz chicken breast
  • 1 pinch white pepper
  • 1 tsp shaoxing wine
  • 1 tsp vegetable oil
  • ⅛ tsp salt
  • 1 tbsp rice wine vinegar
  • 1 tsp cornstarch
  • 1 tbsp light soy sauce
  • 3 tbsp water
  • 1 tsp sugar
  • ½ tsp dark soy sauce

Rest Ingredients

  • 2 thin slices ginger (minced)
  • 3 tbsp oil
  • ½ tsp Sichuan peppercorn powder
  • 2 dried red chilies
  • 3 cloves garlic
  • 6 scallions

Instructions
 

  • Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts.
  • Stir constantly for three minutes, then turn off the heat and continue stirring for another minute using residual heat.
  • Set aside to cool completely, allowing them to turn crunchy.
  • Alternatively, use already roasted shelled peanuts.
  • Mix the chicken with all the marinade ingredients in a bowl and let it sit for 20 minutes.
  • In a separate bowl, combine all the sauce ingredients and set aside.
  • Heat two tablespoons of oil in a wok over high heat, sear the chicken, then remove it to a bowl.
  • Lower the heat, add another tablespoon of oil, and sauté garlic, ginger, chilies, Sichuan peppercorn powder, and scallions for a minute or two until fragrant.
  • Return the chicken to the pan, increase the heat to high, and stir-fry for a minute.
  • Stir up the sauce to incorporate the settled cornstarch, then add it to the wok.
  • Stir-fry for another minute until the sauce thickens.
  • Finish by adding the peanuts, giving everything a final stir, and serving hot.

Notes

  • Letting the chicken marinate longer enhances tenderness and flavor. Aim for at least 20 minutes, but up to an hour is even better.
  • Adjust the number of dried chilies to your spice preference. Removing the seeds will slightly tone down the heat.
  • Adding a bit of cornstarch to the marinade gives the chicken a silky, restaurant-style texture.