Chinese
Kung Pao Chicken
A classic Sichuan dish featuring tender diced chicken, peanuts, and vegetables stir-fried in a spicy, savory, and slightly sweet sauce.
Watch it madeTaste Show · 7:22
Ingredients
- Chicken breast500g
- Peanuts1/2 cup
- Dried chili peppers10 pieces
- Sichuan peppercorns1 tsp
- Scallions2 stalks
- Soy sauce2 tbsp
- Black vinegar1 tbsp
- Sugar1 tsp
- Cornstarch1 tbsp
Method
- Cut the chicken into cubes and marinate with soy sauce, cooking wine, and cornstarch for 15 minutes.
- In a small bowl, mix soy sauce, vinegar, sugar, water, and cornstarch to make the sauce.
- Heat oil in a wok, stir-fry the dried chili peppers and Sichuan peppercorns until fragrant.
- Add the chicken and stir-fry until it turns white. Then add ginger, garlic, and scallions.
- Pour in the sauce and toss everything together. Stir in the roasted peanuts just before serving.
Common questions
What can I use instead of Sichuan peppercorns if I can't find them?
Use a small pinch of black pepper plus extra dried chili for heat, but you’ll miss the numbing citrus note. For a closer substitute, try sansho pepper or a tiny amount of ground Sichuan peppercorn blend if available.
How long should I marinate the chicken for the best texture?
Fifteen minutes is enough for thin chicken cubes. If you marinate longer than 30 minutes, keep the seasoning light so the soy sauce doesn’t overpower the dish and the cornstarch still helps the chicken stay tender.
What are the most common mistakes when making Kung Pao Chicken?
Overcooking the chicken, burning the chilies, and adding the sauce too late are the biggest errors. Keep the wok hot, stir constantly, and add peanuts at the very end so they stay crisp instead of soggy.
How should I store leftovers and reheat them without ruining the texture?
Store in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet or wok with a splash of water. Microwave only if needed, and expect the peanuts to soften a bit.
What should I serve with Kung Pao Chicken?
Steamed white rice is the classic choice because it balances the salty, spicy sauce. You can also serve it with jasmine rice, brown rice, or simple stir-fried greens like bok choy or broccoli for a fuller meal.