Why Kung Pao Chicken?
Kung Pao Chicken (Gong Bao Ji Ding) is one of the most famous Chinese dishes in the world. This Sichuan classic brings together tender marinated chicken, crunchy roasted peanuts, and dried chilies in a perfectly balanced sweet-savory sauce with a subtle numbing heat.
Unlike the Americanized versions loaded with too much sauce and bell peppers, authentic Kung Pao Chicken is a dry stir-fry where the sauce clings to each piece of chicken. The key is the wok hei breath of the wok and the perfect balance of sweet, sour, and spicy.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken thigh (boneless skinless) | 300g diced |
| Roasted peanuts | 1/3 cup |
| Dried red chilies | 8-10 cut into segments |
| Sichuan peppercorns | 1 teaspoon |
| Green onions | 4 stalks white parts only |
| Garlic cloves | 3 minced |
| Fresh ginger | 1 inch minced |
| Soy sauce | 2 tablespoons |
| Chinkiang vinegar | 1 tablespoon |
| Sugar | 1 tablespoon |
| Cornstarch | 1 tablespoon for marinade |
| Cooking oil | 3 tablespoons |
Instructions
Step 1: Marinate the Chicken
Dice the chicken into bite-sized cubes. Mix with 1 tablespoon soy sauce 1 tablespoon cornstarch and a pinch of salt. Let rest for 15 minutes.
Step 2: Prepare the Sauce
In a small bowl combine 1 tablespoon soy sauce 1 tablespoon Chinkiang vinegar 1 tablespoon sugar and 2 tablespoons water. Stir until sugar dissolves.
Step 3: Stir-Fry
Heat 2 tablespoons oil in a wok over high heat until smoking. Add the chicken and sear until golden on all sides about 2 minutes. Remove and set aside.
Reduce heat to medium. Add 1 tablespoon oil the dried chilies and Sichuan peppercorns. Stir for 15 seconds until fragrant. Add garlic ginger and white parts of green onions. Stir for 10 seconds.
Return the chicken to the wok. Pour in the sauce and toss vigorously for 30 seconds. Add the peanuts toss once more and serve immediately.
Pro Tips
- Use chicken thigh not breast for juicier results
- Cut chilies open to control heat remove seeds for milder
- Sichuan peppercorns should sizzle but not burn they turn bitter
- Everything moves fast have all ingredients prepped before you start
