Description

Kung Pao Chicken is a classic Chinese dish known for its bold flavors, crunchy peanuts, and spicy, savory sauce. Originating from the Sichuan province of China, this dish is characterized by a perfect balance of heat, sweetness, and tanginess, with a delightful contrast between tender chicken, crisp vegetables, and crunchy nuts.

What makes authentic Kung Pao Chicken stand out is the use of Sichuan peppercorns, which provide a unique numbing sensation called “mala” that enhances the dish’s depth of flavor. Combined with soy sauce, vinegar, hoisin sauce, and a touch of sugar, this dish delivers an explosion of umami with every bite.

Ingredients

Scale

For the Chicken Marinade:

500g (1 lb) boneless, skinless chicken breast (or thighs), cut into bite-sized cubes
1 tbsp soy sauce
1 tsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1/2 tsp sesame oil

For the Kung Pao Sauce:

2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce (optional, for extra umami)
1 tbsp rice vinegar (or black vinegar)
1 tbsp sugar (or honey)
1 tsp cornstarch (to thicken)
2 tbsp water

For the Stir-Fry:

2 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/2 tsp Sichuan peppercorns (lightly crushed)
8–10 dried red chilies, deseeded and chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup unsalted roasted peanuts (or cashews)
2 green onions, chopped

Instructions

Step 1: Marinate the Chicken

In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and sesame oil.
Add the diced chicken and mix well until fully coated.
Let it marinate for 15–20 minutes to absorb the flavors.

Step 2: Prepare the Kung Pao Sauce

In a small bowl, mix soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water.
Stir until well combined and set aside.

Step 3: Sear the Chicken

Heat 1 tbsp vegetable oil in a wok or large skillet over high heat.
Add the marinated chicken and stir-fry for 3–4 minutes until golden brown.
Remove the chicken from the pan and set it aside.

Step 4: Cook the Aromatics and Chilies

In the same pan, heat the remaining 1 tbsp oil over medium heat.
Add garlic, ginger, Sichuan peppercorns, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Be careful not to burn the chilies, as they can become bitter.

Step 5: Combine Everything

Return the seared chicken to the pan and mix well with the aromatics.
Add the bell peppers and cook for 1–2 minutes until slightly softened but still crisp.
Pour the Kung Pao sauce over the chicken and stir continuously until it thickens.
Toss in the roasted peanuts and chopped green onions. Stir to combine.

Step 6: Serve Hot

Transfer to a serving plate and garnish with extra green onions or sesame seeds if desired.
Serve immediately with steamed white rice, brown rice, or fried rice.

Notes

Sichuan Peppercorns: These add a unique numbing heat. If unavailable, you can use regular black pepper, but the flavor will be different.
Avoid Overcooking the Peppers: The bell peppers should remain slightly crisp to add texture contrast.
Use a Hot Wok: Stir-frying over high heat ensures a great sear on the chicken and helps the sauce caramelize beautifully.
Pre-Toast the Peanuts: If using raw peanuts, lightly toast them in a dry pan for 2–3 minutes before adding to the dish.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 400 kcal
Sodium: 850mg
Fat: 15g
Carbohydrates: 30g
Protein: 35g