China • Regional Dish • Main Course

Kung Pao Chicken

A Sichuan classic with chicken, peanuts, dried chiles, and a glossy sauce that balances heat, tang, sweetness, and savory depth.

Servings4

Prep Time20 min

Cook Time10 min

DifficultyModerate

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Ingredients

US Metric

1 lb boneless skinless chicken thighs, cut into small cubes

2 tsp light soy sauce

2 tsp Shaoxing wine

2 tsp cornstarch

2 tbsp neutral oil, divided

8 to 10 dried red chiles, cut in half and seeded if preferred

1 tsp Sichuan peppercorns, lightly crushed

3 garlic cloves, finely chopped

1 tbsp fresh ginger, finely chopped

3 scallions, sliced into short pieces

1/2 cup roasted peanuts

For the sauce

1 tbsp light soy sauce

2 tsp Chinkiang black vinegar

2 tsp Shaoxing wine

2 tsp sugar

1 tsp dark soy sauce

2 tbsp chicken stock or water

2 tsp cornstarch

500 g boneless skinless chicken thighs, cut into small cubes

10 ml light soy sauce

10 ml Shaoxing wine

5 g cornstarch

30 ml neutral oil, divided

8 to 10 dried red chiles, cut in half and seeded if preferred

2 g Sichuan peppercorns, lightly crushed

3 garlic cloves, finely chopped

10 g fresh ginger, finely chopped

3 scallions, sliced into short pieces

80 g roasted peanuts

For the sauce

15 ml light soy sauce

10 ml Chinkiang black vinegar

10 ml Shaoxing wine

10 g sugar

5 ml dark soy sauce

30 ml chicken stock or water

5 g cornstarch

Instructions

In a bowl, toss the chicken with the 10 ml light soy sauce, 10 ml Shaoxing wine, and 5 g cornstarch. Let stand for 10 to 15 minutes.
In a small bowl, whisk together all the sauce ingredients until smooth.
Heat a wok or large skillet over high heat. Add 15 ml of the oil. Add the chicken and stir-fry for 3 to 4 minutes, until nearly cooked through and lightly browned. Transfer to a plate.
Add the remaining oil. Add the dried chiles and Sichuan peppercorns and stir-fry briefly, about 15 seconds, until fragrant but not burned.
Add the garlic, ginger, and scallions. Stir-fry for about 30 seconds.
Return the chicken to the wok. Stir the sauce again, then pour it in. Toss quickly until the sauce thickens and coats the chicken.
Add the peanuts and toss for 20 to 30 seconds more.
Serve immediately with steamed rice.

Cultural Context

Kung Pao Chicken, or Gong Bao Ji Ding, comes from Sichuan, where it’s one of the region’s best-known exports. The classic version keeps things focused: diced chicken, peanuts, dried red chiles and Sichuan peppercorns, all stir-fried fast. The magic isn’t just heat. It’s balance. The chiles bring smoky spice, the peppercorns add that famous numbing, citrusy buzz, and the sauce lands in the sweet-sour-savory zone that keeps people going back for another bite. Chengdu-style versions are often simpler and less fiery than Western takeout versions. Less fireworks show, more controlled burn.

Fun Fact

The dish’s Chinese name is tied to Ding Baozhen, a Qing dynasty official, and “Gong Bao” refers to one of his titles.

Cook’s Tip

Chicken thigh is more forgiving than breast and stays juicier in a fast stir-fry. Dried chiles and Sichuan peppercorns are key to the classic profile, though you can reduce the chiles for a milder version. The sauce should coat, not drown, the chicken. Authentic-style references consistently emphasize dried red chiles, peanuts, and Sichuan peppercorns as signature markers of the dish.

Trivia

Outside China, many restaurant versions of Kung Pao Chicken are sweeter, saucier, and less numbing than the classic Sichuan style.

About This Recipe

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Kung Pao Chicken

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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