Kung Pao Chicken
A fiery Sichuan stir-fry of tender chicken, roasted peanuts, and dried chilies in a savory-sweet, tingly sauce.
About This Recipe
This classic Sichuan stir-fry is a hallmark of Chinese cuisine, celebrated for its bold, complex flavors and contrasting textures. The dish delivers a fiery kick balanced by a deep, savory tang, making it a favorite for those who appreciate a dynamic heat. By utilizing boneless chicken thighs, the meat remains tender and juicy throughout the rapid cooking process, providing a rich foundation for the intense aromatics.
The success of this preparation lies in the careful layering of flavors in a hot wok. Searing the marinated chicken first locks in its juices and coaxes out a golden crust. Following this, briefly toasting the dried red chilies and Sichuan peppercorns in the oil releases their essential oils, infusing the entire dish with that signature numbing heat and smoky aroma before the garlic and ginger are introduced.
For the best results, ensure all ingredients are prepped and within arm's reach before heating the wok, as the actual cooking process moves incredibly fast. If you prefer a slightly milder heat, you can gently deseed the dried chilies before adding them to the oil.
To serve, spoon this glossy, vibrant stir-fry over a bed of fluffy steamed white rice, which perfectly absorbs the savory sauce. Because it contains peanuts, soy, and sesame, be mindful of allergens when sharing this meal with guests. Any leftovers can be stored in an airtight container in the refrigerator for a quick, flavorful lunch the next day.
Ingredients
- 500 g Chicken thigh
- 80 g Roasted peanuts
- 10 pieces Dried red chilies
- 1 tsp Sichuan peppercorns
- 3 tbsp Soy sauce
- 1 tbsp Black vinegar
- 2 tbsp Garlic and ginger
Instructions
- 1
Marinate diced chicken in soy and a little cornstarch for 15 minutes.
15 min
- 2
Sear chicken in a hot wok until golden, then remove.
4 min
- 3
Toast chilies and Sichuan peppercorns briefly, add garlic and ginger.
1 min
- 4
Return chicken, add sauce of soy, vinegar, and sugar; toss until glossy.
3 min
- 5
Stir in peanuts and scallions. Serve with steamed rice.
1 min
Nutrition Facts
430
kcal
Calories
34
g
Protein
14
g
Carbs
26
g
Fat
2
g
Fiber
1080
mg
Sodium
Rate This Recipe
Beverage Pairings
Tea is the backbone of the Chinese table — oolong and jasmine cut through oil and refresh the palate across many small dishes. When alcohol appears it is light: a clean lager or an off-dry Riesling for sweet-and-sour and mildly spiced plates.
Wine, Beer & Spirits
A touch of sweetness balances sweet-and-sour sauces and gentle heat. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Its lychee-and-spice aromatics flatter five-spice and Sichuan seasonings. A little sweetness tempers the chilli heat.
Serve chilled (8–10°C).
A light rice lager refreshes against salt, oil and spice.
Serve ice-cold.
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
Fragrant and soft — a classic partner to dim sum and delicate dishes. A little sweetness tempers the chilli heat.
Steep at 80°C for 2–3 minutes.
Toasty, floral oolong cuts through fried and oily dishes and cleanses the palate. A little sweetness tempers the chilli heat.
Steep at 90°C for 3 minutes.
Clean and grassy — resets the palate between varied dishes.
Steep at 75–80°C for 2 minutes.
A cooling yogurt drink to soothe the spice. A little sweetness tempers the chilli heat.
Serve cold.
Tangy and fizzy — a refreshing, alcohol-free cooler. A little sweetness tempers the chilli heat.
Serve over ice.
Tips & Guidance
- 1Velvet the chicken before stir-frying: toss cubed chicken in a mixture of egg white, cornstarch, and a splash of rice wine, then refrigerate for 20 minutes. This technique creates a silky, tender coating that is the hallmark of Chinese restaurant cooking.
- 2Bloom the dried chili peppers and Sichuan peppercorns in oil over low heat until fragrant (30–45 seconds). The oil becomes infused with their numbing-spicy character. Remove and set aside before the heat scorches them bitter.
- 3Roast the peanuts in a dry wok until golden and fragrant rather than using pre-roasted peanuts. The freshly roasted flavor is noticeably superior and the crunch is better.
Nothing truly replicates the numbing sensation (má). This blend approximates the warmth without the tingle.
Coat in cornstarch and pan-fry until golden before adding to the stir-fry. The crispy exterior absorbs the sauce well.
Use about 1 tsp flakes per 6–8 whole chilies. Add the sesame oil at the end for depth.
- Using boneless breast instead of thigh. Breast dries out rapidly in a hot wok; thigh meat stays moist and tender through the high-heat cooking process.
- Making the sauce too sweet. Authentic Kung Pao is savory-spicy with just a hint of sweetness from the sugar. Resist the urge to add extra sugar or sweet sauces.
- Stir-frying on too low a heat. Chinese stir-frying requires blazing-hot wok temperatures. If your food is simmering rather than sizzling, the wok is not hot enough.
Refrigerate in an airtight container for up to 3 days. The peanuts will soften as they absorb moisture — add fresh roasted peanuts when reheating for best texture. Reheat in a hot wok or skillet, not the microwave.
- Kung Pao Fried Rice — chop leftover chicken and stir-fry with cold rice, egg, scallions, and a splash of the sauce.
- Kung Pao Lettuce Wraps — warm the leftover Kung Pao and serve in crisp lettuce cups with extra peanuts and a squeeze of lime.
- Kung Pao Noodles — toss leftover chicken and sauce with hot lo mein noodles and sautéed bok choy.
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