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Kung Pao Chicken

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main courses•chinese•contains meat, contains nuts, dairy-free
35 minutes•4 servings•

Ingredients

  • 1 1/4 pounds boneless skinless chicken thighs – cut into 0.75-inch pieces
  • 1 tbsp light soy sauce – for marinade
  • 1 tbsp Shaoxing wine – for marinade
  • 1 tbsp cornstarch – for marinade (8g)
  • 1/4 tsp kosher salt – for marinade
  • 1 1/2 tbsp sugar – for sauce (19g)
  • 1 1/2 tbsp black vinegar (Chinkiang) – for sauce
  • 1 tbsp light soy sauce – for sauce
  • 1 tsp dark soy sauce – for sauce
  • 1/4 cup water – for sauce
  • 2 tsp cornstarch – for sauce
  • 4 each scallions – cut into 1-inch pieces; whites and greens separated
  • 3 cloves garlic – minced
  • 1 tbsp ginger – minced
  • 3 tbsp peanut oil
  • 1 tsp Sichuan peppercorns – lightly crushed
  • 12 pieces dried red chiles – snipped into 1-inch pieces; most seeds discarded
  • 1/2 cup roasted peanuts
Kung Pao Chicken

Instructions

  1. 1.

    In a bowl, combine the chicken thighs with light soy sauce (for marinade), Shaoxing wine (for marinade), cornstarch (for marinade), and kosher salt; toss well and let stand 15 minutes.

  2. 2.

    In a separate bowl, whisk together the sugar, black vinegar (Chinkiang), light soy sauce (for sauce), dark soy sauce, water, and cornstarch (for sauce) until smooth; set aside.

  3. 3.

    Heat a wok over high heat until lightly smoking. Add the peanut oil, then the Sichuan peppercorns and dried red chiles; stir-fry until fragrant and the chiles deepen slightly in color, 30–45 seconds (do not burn).

  4. 4.

    Add the marinated meat and stir-fry over high heat until nearly cooked through and lightly browned at the edges, 3–4 minutes.

  5. 5.

    Add the ginger and garlic, then the whites from the scallions (cut into 1-inch pieces); stir-fry until aromatic, 30–60 seconds.

  6. 6.

    Stir the sauce to recombine and pour it into the wok; cook, tossing constantly, until it thickens and glazes the meat, 1–2 minutes, and the meat is just cooked through.

  7. 7.

    Fold in the roasted peanuts and the reserved greens; toss 20–30 seconds. Serve immediately with steamed rice if desired.

Kung Pao Chicken is a Sichuan stir-fry famous for its ma-la balance: the numbing citrusy tingle of Sichuan peppercorns and the warm heat of dried chiles, wrapped in a glossy, tangy-sweet sauce. Tender, velveted chicken is paired with toasty peanuts and scallions for contrast in texture and flavor. The result is a dish that is bold yet balanced, with aromas that are smoky, peppery, and slightly caramelized.

Originating in Sichuan Province, the dish is associated with Ding Baozhen, a Qing Dynasty official whose title, Gong Bao (palace guardian), inspired its name. Over time, Kung Pao Chicken traveled widely: in Sichuan it remained lean and pepper-forward, while abroad it picked up extra vegetables and sweeter sauces. Despite variations, the core of the dish—wok-fired chiles and peppercorns, diced chicken, peanuts, and a vinegar-soy glaze—remains a hallmark of classic Sichuan cooking.