Easy and Authentic Kung Pao Chicken

Make Kung Pao Chicken, a classic Chinese takeout dish of stir-fried chicken, crunchy peanuts, and vegetables at home with this easy recipe. Enjoy the bold flavors of Sichuan cooking—perfect for beginners!

Every time I order Kung Pao chicken at a Chinese restaurant, I often end up disappointed because the flavor isn’t quite right. Having tried the authentic dish in China and other Chinese-speaking countries, I know how Kung Pao chicken should taste.

So, I’m excited to share a new and improved Kung Pao Chicken recipe with you. My version captures the bold and authentic flavors of the classic Sichuan dish, yet it’s still easy to make at home.

Known in Mandarin as 宫保鸡丁 (Gong Bao Ji Ding) and sometimes called Kung Po, this dish is from Sichuan province and is famous for its use of Sichuan peppercorns, adding a unique tingling sensation. You can see my Mapo Tofu recipe also uses these peppercorns.

It offers spicy, sweet, and slightly sour flavors, featuring tender chicken, crunchy peanuts, and fiery chili peppers. This dish makes a perfect weeknight dinner, especially when served with a side of rice.

Ingredient Notes and Substitutions

While authentic Chinese condiments are typically found in Asian markets, not everyone has access to them. For an easier American version, I’ve provided substitute ingredients that you can find in your local supermarket.

• Chicken Thighs: Chicken thigh meat is juicy and tender, providing a succulent base for the dish. Cut into small cubes for the maximum flavor penetration when marinating.
• Sichuan Peppercorn powder: These unique peppercorns are responsible for the signature numbing sensation in Kung Pao Chicken.
  • Substitute with freshly cracked black pepper if not available.
• Dried Chili: Dried chilies are essential in achieving that spicy kick. If you prefer lesser heat, remove the seeds from the chili before adding to the stir-fry. Check out my Taiwanese Three Cup Chicken recipe for another way to use this chili.
  • Substitute with red pepper flakes if dried chilis are not available.
• Peanuts: Adding a delightful crunch, peanuts are a key component of this dish. To save time, try store-bought unsalted dry roasted peanuts.
  • Substitute dry roasted cashews if peanuts are not available.

Kung Pao Sauce

The secret to great Kung Pao Chicken lies in the sauce. It’s a mix of rich soy sauce, sweet honey, tangy Chinkiang vinegar, aromatic Sichuan peppercorns, and other spices. Here are some substitution ideas for those hard-to-find ingredients.

• Shaoxing wine: Substitute with rice wine or dry sherry if unavailable.
• Potato starch: Potato starch gives the dish a beautiful sheen. If not available, use cornstarch.
• Dark soy sauce: Enhances the dish with a savory flavor and dark color. Replace with regular soy sauce if needed.
• Chinkiang vinegar: Dark, flavorful Chinese black vinegar. Use balsamic vinegar as a substitute.

How to make Kung Pao Chicken

Prepare Chicken

Marinate chicken and prepare sauce. Mix the chicken pieces with all the marinade ingredients in a bowl and let them sit for 10 minutes. In a separate small bowl, combine all the sauce ingredients and set them aside.

Stir-fry chicken. Heat some oil in a hot wok or skillet. Sear the chicken until fully cooked, then transfer to a bowl and set aside.

Stir-fry vegetables

Start with aromatics. Heat remaining oil in the wok. Stir-fry garlic, ginger, chilies, and green onion for 30 seconds. Stir in the celery and pepper for the last 1 minute of cooking.

Add Chicken and Sauce

Add chicken. Heat for about 30 seconds. Stir the sauce and pour it into the wok. Stir-fry for another minute until the sauce thickens.

Finish off with peanuts

Add peanuts. Mix thoroughly and serve right away. For the best flavors, pair it with freshly cooked short grain rice.

Helpful Stir-frying Tips

1. Cut ingredients into uniform sizes: Cut vegetables, meats, and other ingredients into uniform sizes to ensure even cooking.
2. Prep all ingredients before cooking: Preparing all ingredients in advance, including washing, cutting, and measuring. It makes cooking a stir-fry quick and easy.
3. Use a high heat: A high heat is essential for stir-frying, as it allows the ingredients to cook quickly while retaining their textures and flavors.
4. Cook in batches: Avoid overcrowding the wok or pan by cooking in batches. This ensures that each ingredient gets cooked evenly and maintains its texture.
5. Use the right oil: Use an oil with a high smoke point, such as peanut or vegetable oil, for stir-frying. This prevents the oil from burning and smoking, which can ruin the dish’s flavor.
6. Add sauces at the end: Add sauces and seasonings towards the end of cooking to prevent them from burning or evaporating too quickly.
7. Serve immediately: Serve the stir-fry immediately after cooking to preserve the flavors and textures of the ingredients.

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