Chicken Kung Pao

March 30, 2026 Prep: 15min Cook: 12min 4 servings Medium
Chicken Kung Pao

Kung Pao Chicken is a classic Sichuan dish that balances the numbing heat of Sichuan peppercorns with the fiery kick of dried chilies. The addition of roasted peanuts adds a satisfying crunch to this beloved stir-fry.

Ingredients

  • 500g chicken thigh, cut into 2cm cubes
  • 100g roasted peanuts
  • 8 dried red chilies
  • 1 teaspoon Sichuan peppercorns
  • 3 green onions, cut into pieces
  • 3 cloves garlic, sliced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Chinese black vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons Shaoxing wine
  • 3 tablespoons vegetable oil
  • Steamed rice for serving

Nutrition Facts

440
Calories
32g
Protein
18g
Carbs
28g
Fat

Instructions

  1. 1
    Marinate chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
  2. 2
    Mix remaining soy sauce, dark soy sauce, black vinegar, sugar, and 2 tablespoons water for the sauce. Set aside.
  3. 3
    Heat oil in a wok over high heat. Add dried chilies and Sichuan peppercorns, stir for 30 seconds until fragrant.
  4. 4
    Add chicken pieces in a single layer. Let sear without stirring for 2 minutes, then stir-fry until cooked through, about 4 minutes total.
  5. 5
    Add garlic and ginger, stir for 30 seconds. Pour in the sauce mixture.
  6. 6
    Add peanuts and green onions. Toss everything together until sauce thickens and coats the chicken.
  7. 7
    Serve hot over steamed rice.
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