Classic Kung Pao Chicken A Spicy and Savory Chinese Favourite
Kung Pao Chicken combines tender chicken with bold, spicy flavors.Crunchy peanuts and dried chilies add texture and heat.The glossy sauce balances sweet, salty, and tangy notes.It is a classic stir-fry enjoyed worldwide.
Ingredients
For the Chicken Marinade
- 450 g boneless chicken breast or thigh, diced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1½ tablespoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ cup water or chicken stock
For Stir-Frying
- 2 tablespoons vegetable oil
- 8–10 dried red chilies
- 1 teaspoon Sichuan peppercorns (optional)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
- 2 green onions, sliced
Instructions
- In a bowl, marinate chicken with soy sauce, Shaoxing wine, and cornstarch for 10 minutes.
- Mix all sauce ingredients in a separate bowl and set aside.
- Heat oil in a wok over medium-high heat. Add dried chilies and Sichuan peppercorns; stir-fry briefly until fragrant.
- Add garlic and ginger; cook for a few seconds.
- Add chicken and stir-fry until cooked through and lightly browned.
- Add bell pepper and cook for 1–2 minutes.
- Pour in the sauce and stir until thick and glossy.
- Add peanuts and green onions, toss well, and serve hot.
Notes
- Use chicken thighs for juicier results.
- Do not burn dried chilies to avoid bitterness.
- Sauce thickens quickly; stir constantly.
- Adjust chili quantity to control heat.
- Best served immediately.