Kung Pao Chicken Recipe
Make Kung Pao Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken (marinade & stir-fry)
Vegetables & aromatics
Sauce
Finishing & optional
Method
For the chicken (marinade & stir-fry)
- 1
Marinate chicken
Place the cut chicken pieces in a bowl. Add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine and 1 tsp cornstarch. Mix thoroughly to coat and let rest for 15–20 minutes while you prepare the other ingredients. The cornstarch helps tenderize and gives a light velvety coating.
- 2
Cook chicken
Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Working quickly, add the marinated chicken in a single layer (cook in two batches if needed to avoid crowding). Stir-fry until the pieces are golden on the edges and mostly cooked through, about 3–5 minutes. Remove chicken to a plate and set aside.
Vegetables & aromatics
- 3
Prepare aromatics
If using whole dried chiles, tear larger ones in half to expose seeds (or leave whole for less heat). Measure 8 chiles and 1 tsp Sichuan peppercorns. Slice garlic, julienne ginger, and cut scallions into 1" lengths. Have roasted peanuts ready.
- 4
Bloom chiles & peppercorns
Return the wok to high heat and add a touch of oil if the pan is dry. Add the Sichuan peppercorns and dried chiles and stir continuously for 20–30 seconds until fragrant and the chiles darken slightly (be careful not to burn them). This releases their aroma and numbing heat.
- 5
Sauce
- 6
Mix sauce
In a small bowl, whisk together 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp black vinegar, 1 tsp Shaoxing wine, 1 tsp sugar, 1 tsp hoisin (if using), and 4 tbsp chicken stock or water. In a separate small cup dissolve 1 tsp cornstarch in 1–2 tsp water to make a slurry.
- 7
Combine chicken and sauce
Return the cooked chicken and any accumulated juices to the wok. Pour the sauce mixture over the chicken and stir to combine. Bring to a simmer for about 30–60 seconds so flavors meld.
- 8
Thicken sauce
Stir the cornstarch slurry again, then pour into the wok while stirring. Cook for another 30–45 seconds as the sauce thickens and becomes glossy, coating the chicken. If sauce becomes too thick, add 1–2 tbsp water or stock to loosen.
Finishing & optional
- 9
Add peanuts and finish
Stir in 1 cup roasted peanuts and the reserved green parts of the scallions. Drizzle 1 tsp sesame oil and season with 1/4 tsp salt (taste and adjust). Toss everything together over high heat for 15–30 seconds so peanuts warm and the scallions soften slightly.
- 10
Serve
Transfer the Kung Pao Chicken to a serving plate. Serve immediately with steamed rice. Optional: garnish with additional chopped scallions or a sprinkle of ground Sichuan pepper for extra aroma.
- 11
