Kung Pao Chicken (宫保鸡丁)
Kung Pao Chicken is a bold, stir-fried dish from Sichuan province, famous for its balance of heat, sweet, and tang. Traditionally made with diced chicken, dried chilies, Sichuan peppercorns, and peanuts, it's a firecracker of flavor and texture. This recipe respects the roots but works beautifully in a modern home kitchen.
Ingredients
For the Chicken:
- - 1 lb boneless skinless chicken thighs diced
- - 1 tablespoon Shaoxing wine
- - 1 teaspoon soy sauce
- - 1 teaspoon cornstarch
- - 1 teaspoon sesame oil
For the Sauce:
- - 2 tablespoon soy sauce
- - 1 tablespoon dark soy sauce
- - 1 tablespoon Chinese black vinegar or rice vinegar
- - 1 tablespoon hoisin sauce
- - 1 tablespoon sugar
- - 2 teaspoon cornstarch
- - 3 tablespoon water
Stir-Fry:
- - 8–10 dried red chilies cut into halves, seeds removed if less heat is desired
- - 1 teaspoon Sichuan peppercorns
- - 2 garlic cloves minced
- - 1-inch ginger finely minced
- - ¼ cup roasted unsalted peanuts
- - 2 scallions chopped (white and green parts separated)
- - 1 tablespoon neutral oil
Instructions
- Marinate the chicken in soy sauce, Shaoxing wine, sesame oil, and cornstarch for at least 15 minutes.
- Mix the sauce: Combine all sauce ingredients in a small bowl and whisk until smooth.
- Heat the wok or skillet over medium-high heat. Add oil, then chilies and Sichuan peppercorns. Stir-fry until fragrant, about 30 seconds (don’t burn them).
- Add chicken and stir-fry until browned and nearly cooked through.
- Toss in ginger, garlic, and scallion whites, stir-frying for 1 minute.
- Pour in the sauce, stir constantly as it thickens and coats the chicken, about 2–3 minutes.
- Add peanuts and scallion greens, toss to combine. Serve hot.
Notes
What to Serve With Kung Pao Chicken
- Steamed jasmine rice or garlic fried rice
- Blanched bok choy or Chinese broccoli
- Pair with Hot and Sour Soup for a complete Sichuan experience
Recipe Tips
- Want it spicier? Keep the chili seeds.
- No Sichuan peppercorns? Try a dash of ground pink peppercorns for a mild buzz.
- Chicken breast works, but thigh stays juicier under high heat.
Cultural Context
Named after a Qing Dynasty governor, Kung Pao Chicken has evolved from imperial dish to global staple. In Sichuan cuisine, it’s prized for ma la (麻辣) — the tingly-numbing spiciness that defines the region’s bold cooking style.
- Steamed jasmine rice or garlic fried rice
- Blanched bok choy or Chinese broccoli
- Pair with Hot and Sour Soup for a complete Sichuan experience
Recipe Tips
- Want it spicier? Keep the chili seeds.
- No Sichuan peppercorns? Try a dash of ground pink peppercorns for a mild buzz.
- Chicken breast works, but thigh stays juicier under high heat.
Cultural Context
Named after a Qing Dynasty governor, Kung Pao Chicken has evolved from imperial dish to global staple. In Sichuan cuisine, it’s prized for ma la (麻辣) — the tingly-numbing spiciness that defines the region’s bold cooking style.
