Kung Pao Chicken
Kung Pao Chicken is a bold and fiery Sichuan stir-fry featuring tender chicken pieces tossed with peanuts, dried chilies, and a savory-sweet sauce. It is one of the most beloved Chinese dishes worldwide, known for its numbing spice and satisfying crunch.
A classic Sichuan stir-fry with spicy dried chilies, tender chicken, and crunchy peanuts in a bold savory sauce.
Nutrition per serving
Ingredients
Main
Sauce
Spice
Instructions
Marinate the Chicken
Combine the chicken cubes with 1 tablespoon of soy sauce and a pinch of cornstarch. Toss well and let sit for 10 minutes to allow the flavors to penetrate the meat.
Prepare the Sauce
In a small bowl, whisk together the remaining soy sauce, rice vinegar, a teaspoon of sugar, and a splash of sesame oil. Set this aside for quick access during the stir-fry.
Stir-Fry the Aromatics and Chicken
Heat a wok over high heat until smoking. Add oil, then fry the Sichuan peppercorns and dried chilies for 30 seconds until fragrant. Add the marinated chicken and stir-fry for 5 to 6 minutes until cooked through and lightly charred on the edges.
Finish and Serve
Pour in the prepared sauce and toss everything together over high heat for 1 minute. Add the roasted peanuts, give a final toss, and serve immediately over steamed rice.
Substitutions
Common mistakes
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