Simple Classic Chinese Kung Pao Chicken recipe, packed with authentic Sichuan flavors. One of the most popular Chinese stir fry dishes in China and across the world. It's so quick and easy to make at home in 30 minutes! So delicious and super addictive!
If you love spicy Sichuan Chinese recipes, you will definitely like our Sichuan Chicken Stir Fry and Hunan Beef recipes.
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What is Kung Pao Chicken
Kung Pao Chicken is originated in Sichuan province, China, and is also known as Kung Po or Gung Bao. This dish is named after the late governor, Ding Baozhen of Sichuan province. Traditionally, made with boneless chicken dices, Sichuan peppercorns, roasted peanuts, Sichuan dried chillies, and spring onions.
You might have tried this famous dish at your favorite Chinese restaurants and takeaways. In American-Chinese, British-Chinese, and Western Chinese restaurants, the flavour is milder and sweeter than authentic Sichuan cuisines. Real deal Sichuan cuisines are spicier and contain a generous amount of Sichuan peppercorns and dry chillies.
In this post, I am sharing our favorite quick and easy Sichuan-style Kung Pao Chicken with simple tips and tricks! Following is a quick guide and detailed measurements in the recipe card.
Ingredients you will need
Small diced chicken - You can use chicken thigh or breast small dices. Make sure to cut the chicken pieces into the same size cubes and marinate for at least 15 minutes to achieve the tender result.
Roasted Peanuts - Crunchy golden peanuts are one of the key ingredients of this dish. Pan roast the raw peanuts to the golden crispy perfection and add in the stir fry just before plating. Or use the ready unsalted roasted peanuts.
Szechuan dried chilies - Use Szechuan dried chilies, chili flakes for the intense smokey heat. If you cannot find Sichuan chilies easily, use your favorite dried long red chilies mild or hot.
Sichuan peppercorns - have a hot, citrusy, tingling numbing aroma, widely used in Sichuan Chinese cuisines. Highly recommend adding to this recipe. Add freshly ground the Szechuan peppercorns.
Ginger & Garlic - Use a generous amount of freshly chopped ginger and garlic for the best aroma.
Vegetables - Add onions and finely chopped spring onions ( scallions ).
Kung Pao Sauce - You will need regular soy sauce, dark soy sauce, sugar, Shao Xing wine, oyster sauce, and sesame oil. A dash of corn starch is to thicken the sauce. You can also add a splash of Chinese black rice vinegar for a more authentic flavour.
How to make it?
Chicken Kung Po is a very fast stir fry, all you need is 15 minutes of cooking time and 15 minutes for the chicken marinade. You will also need a large wok or skillet and a sharp knife to chop up everything quickly.
- First, marinate the chicken pieces with corn starch, baking soda, sugar, and soy sauce.
- Next, roast the peanuts with a drizzle of oil. Once the peanuts are crispy golden remove from heat and set it aside.
- In the remaining pan, stir fry the marinated chicken pieces until cooked through. Then remove from pan and set it aside.
- Now, add the onion dices and stir fry for few seconds. Follow with the dried chillies, ginger, garlic and Sichuan peppercorns.
- Place the fried chicken pieces back in the wok and pour the kung pao sauce in.
- Once the sauce is thick and glossy, add the roasted peanuts and chopped spring onions. Combine well everything evenly.
- Turn off the heat and transfer to serving plate. Serve with plain rice or noodles.
Simple Tips
- Cut chicken and same-size small dices and stir fry with high-heat wok/pan to cook every pieces evenly and prevent it from overcooked.
- Use a large pan or wok to give enough space and heat for all ingredients.
- Mix all the sauce ingredients in one small bowl and gather all chopped vegetables before you start your stir fry.
- Make sure not to roast the peanuts with high heat as they can burn easily. Pay fry with low heat and stir continuously. Remove from heat once they start to brown.
FAQ
Chicken Kung Pao is hot, spicy, sweet, and savory at the same time. When you make it at home, you can always adjust the Sichuan peppers and chili to your preference.
This dish is 379 kcal per serving without rice or noodles but the nutritional facts can be varied by the number of factors.
You can prepare all the vegetables, kung pao sauce, and fry the chicken pieces one day ahead. Before serving, combine all ingredients in a wok, then add the roasted peanuts and spring onions.
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Kung Pao Chicken Recipe
Equipment
- Large Wok Any large wok/pan/skillet
Ingredients
Ingredients
- 400 g Chicken breast About 14oz, Boneless chicken thigh/breast, cut into small dices
- ½ Onion Cut small dices
- 3 cloves Garlic Finely chopped
- 1 tbsp Ginger Finely chopped or grated
- 3-4 Spring Onions Cut thin slices
- 6-8 Dried chillies Dried Sichuan Chillies or any long red chillies, cut and deseeded.
- 1 tbsp Sichuan peppercorns Crush/grind into fine coarse
- 100 g Peanuts About 3.5 oz, Raw or Roasted unsalted peanuts
- 2-3 tbsp Peanut oil Or vegetable, sunflower or canola oil
Chicken Marinade
- 2 tsp Light soy sauce Or regular all-purpose soy sauce
- ½ tsp Baking Soda
- 1 tsp Sugar
- 1 tsp Corn starch Or potato starch
Kung Pao Sauce
- 1 tbsp Light soy sauce Or regular soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Shao Xing wine Chinese cooking rice wine or rice vinegar
- 2 tbsp Oyster sauce
- 2 tsp Sugar
- 1 tsp Sesame oil
- ½ tsp Corn starch Or potato starch
Instructions
- First cut the chicken into small same-size cubes and marinate with soy sauce, baking soda, sugar, and corn starch. Let it marinade for at least 15 minutes to 1 hour.
- Prepare the kung pao sauce by whisking all the sauce ingredients in a small bowl and set it aside.
- Roast the raw peanuts in low-heat pan with a drizzle of oil until crispy. Once the peanuts start getting brown, remove from heat and set it aside. ( You can skip this step if you use ready roasted peanuts. )
- Heat the large wok/pan over medium-high heat, drizzle 1 tbsp of oil and stir fry the chicken pieces for 2-3 minutes or until cooked through. Then remove from pan and set it aside.
- In the remaining pan, add a bit more oil if needed. Stir fry the onions with medium-high heat for a few seconds. Follow with dried chillies, garlic, ginger, and Sichuan peppercorns. Cook for a few seconds until the garlic is slightly brown.
- Next, place the cooked chicken back in the wok and pour the sauce mixture in. Cook until the sauce is thick and glossy.
- Now, add the roasted peanuts and chopped spring onions. Combine everything evenly.
- Turn off the heat and transfer to serving plate. Serve with plain rice or noodles.
Notes
- Sichuan(Szechuan) Peppercorns - is the key spice in this cuisine, it has a uniquely fragrant and buzzy numbing sensation. There is not exactly the same substitute for Sichuan peppercorns but if you don't like the flavor, you can add a dash of freshly ground black pepper.
- Dry chilies - Use any dried long red chilies if you cannot get Sichuan chili peppers. Dry chilies can be added in whole or cut and deseeded. You can omit dry chillies or add more to your taste.
- Peanuts - If you use ready roasted peanuts use the unsalted ones as the stir fry sauce contains salt contents.
Cam says
Absolutely LOVED this recipe! I will definitely be making it again for my family in the near future. I unfortunately didn’t have any Sichuan peppercorns but read somewhere to combine black peppercorns with coriander seeds. I also didn’t have any dried chilies so substituted dried chili flakes. Thanks for the great recipe!
Khin says
So glad that you enjoyed it, Cam. Crushed black pepper is a great substitute. Thanks for sharing feedback.
Suzumi says
So easy to follow! Love how you make it in Szechuan Style because I love every dish with a kick of spice and chillies!
This dish is time-saving and delicious same time.
Khin says
Thank you so much Suzumi. I am very glad that you enjoy this recipe.
Joshua says
You’re recipe are always my favourite. It works for sure. I had this kung pao chicken yesterday it was so good. I never thought peanuts has to be toasted before you put them in the stir fry. Thank you for this delicious recipe.
Khin says
Thanks, Joshua, crunchy peanuts are the key to this recipe. I am very glad that you enjoyed it.
Steve S. says
This was great. I added onions, celery, and mushrooms. I’ll use less chilies and keep them whole next time, maybe a little MSG.