Chinese Kung Pao Chicken
Kung Pao Chicken with lightly crisped, juicy chicken, toasted peanuts, dried red chilies, and the subtle numbing warmth of Sichuan peppercorns, all tossed in a bold, glossy sauce. This quick, high-heat stir-fry comes together fast and makes a satisfying weeknight dinner in under 30 minutes.
Ingredients
Chicken Marinade
- 1.3 lb boneless chicken cut into bite-size cubes
- 2 teaspoon regular soy sauce
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 tablespoon cornstarch
Sauce
- 2 teaspoon dark soy sauce
- 2 tablespoon regular soy sauce
- 2 teaspoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 teaspoon rice vinegar or white vinegar
- 2 teaspoon brown sugar
- 1½ teaspoon red chili flakes
- 1–1½ cups water
- 1-2 teaspoon chicken stock powder see note
- 1 tablespoon cornstarch
Stir-Fry
- 3 tablespoon neutral oil vegetable or peanut oil
- 1½ teaspoon ginger minced
- 3 garlic cloves minced
- 3 scallions whites and greens separated
- 12-15 dried red chilies
- 1 teaspoon Sichuan peppercorns lightly crushed
- ½ cup roasted peanuts unsalted
- 1 medium onion cut into chunky cubes
- 1 tablespoon toasted sesame oil
Instructions
- In a bowl, add the chicken, soy sauce, salt, white pepper, and cornstarch. Mix well until every piece is evenly coated. Set aside to marinate for 15–20 minutes at room temperature while you prep the other ingredients.
- In a separate bowl, add all the sauce ingredients. Whisk very well until the cornstarch is fully dissolved and there are no lumps. Set aside.
- Heat a wide pan or wok over high heat. Add the oil and let it get hot until shimmering. Add the marinated chicken in a single layer. Let it sear undisturbed for 50–60 seconds, then stir-fry for another 3–4 minutes, until the chicken is fully cooked with light golden, slightly crisp edges. Remove from the pan and set aside.
- Keep the pan on medium-high heat. Add the ginger, garlic, scallion whites, dried red chilies, and crushed Sichuan peppercorns. Stir constantly for 1–2 minutes, just until fragrant. Do not let the garlic burn.
- Add the roasted peanuts and stir for 30–40 seconds to lightly toast them. Add the cubed onion and sauté for 1–2 minutes, until slightly softened but still crisp.
- Give the sauce a quick stir again, then pour it into the pan. Increase the heat to high and bring the sauce to a simmer, stirring continuously. Cook for 1–2 minutes, until the sauce thickens and turns glossy.
- Add the fried chicken back into the pan and toss well to coat in the sauce.
- Add the scallion greens and cook for 30–60 seconds, just until the chicken is fully cooked and everything is well combined.
- Turn off the heat and drizzle in the sesame oil. Give it one final toss.
- Serve hot with steamed rice or noodles.
Video
Notes
- Sichuan peppercorns: For the classic numbing warmth, these are highly recommended. But if you can't find them, simply leave them out.
- Chicken stock powder: Some brands are saltier than others. Start with less and adjust to taste. You can also use crushed stock cube.
- Adjusting the heat: You can easily adjust the spice level by increasing or reducing the dried red chilies and red chili flakes.
- Adjusting the sauce: Use less water for a drier finish, or add a little more if you like extra sauce for serving with rice.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in a microwave, adding a small splash of water if needed to loosen the sauce.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 13gProtein: 26gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 63mgSodium: 1191mgPotassium: 577mgFiber: 2gSugar: 4gVitamin A: 507IUVitamin C: 5mgCalcium: 42mgIron: 1mg
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