Authentic Kung Pao Chicken (Easy Sichuan Stir-Fry)

Bring real Sichuan flavor to your table with this Authentic Kung Pao Chicken — a quick, flavorful stir-fry with tender chicken, roasted peanuts, and just the right heat from dried chilies and Sichuan peppercorns. Tested and perfected in my home kitchen, it’s the kind of bold, balanced dish you’ll crave again and again.

Every time I order Kung Pao Chicken at a restaurant, I end up a little disappointed—the flavor never quite hits that balance I remember. After tasting the real thing in Sichuan and across China, I know how it should taste: smoky from dried chilies, lightly numbing from Sichuan peppercorns, and perfectly glossy with sweet-tangy sauce.

My version captures that authentic profile but simplifies the process without losing flavor. Known in Mandarin as 宫保鸡丁 (Gong Bao Ji Ding), this Sichuan classic combines tender chicken, crunchy peanuts, and just the right heat for a satisfying, quick weeknight meal.

If you enjoy flavorful stir-fries, you’ll also love my my Beef and Pepper Stir-fry and Crispy Beef. Both are easy, crowd-pleasing favorites.

Ingredient Notes and Substitutions

Authentic condiments are usually found in Asian markets, but I’ve included easy substitutes for home cooks.

• Chicken Thighs: I prefer dark meat for Kung Pao because it stays juicy even over high heat. Cut into small cubes so the marinade can coat every side — this is how you get that restaurant-style tenderness without overcooking.
• Sichuan Peppercorn powder: The star ingredient that gives the dish its signature “málà” (numbing-spicy) sensation. Toast them lightly before grinding for a brighter citrus aroma. If you can’t find them, use freshly cracked black pepper to keep a touch of warmth in the flavor.
• Dried Red Chilies: Choose whole Chinese chilies such as Tianjin or Facing Heaven if available. I remove some seeds to control the heat — the key is a fragrant kick, not an overpowering burn. Red pepper flakes can stand in if needed.
• Peanuts: Their nutty crunch balances the glossy sauce beautifully. I use unsalted dry roasted peanuts for consistent texture. Cashews are a fine substitute, though they’ll make the dish slightly sweeter and creamier.

Kung Pao Sauce

The sauce brings everything together — a blend of soy sauce, honey, vinegar, and Shaoxing wine that turns into a glossy, flavorful glaze. You can easily substitute with pantry staples like dry sherry or balsamic vinegar without losing that Sichuan-style balance.

How to make Kung Pao Chicken

Marinate and Prep. Coat the chicken pieces evenly in the marinade — they should look glossy and slightly sticky. While it rests, whisk the sauce until smooth and set it nearby; having it ready makes the stir-fry seamless.

Sear the Chicken. Heat oil in a hot wok until it shimmers. Add the chicken in a single layer and let it sizzle before stirring — this gives it that light golden edge. Once cooked through, scoop it out and set aside.

Build the Aroma. With a little more oil, toss in garlic, ginger, dried chilies, and green onions. You’ll smell the fragrance almost instantly — that’s your cue to add the celery and red pepper. Stir briefly to keep them crisp and bright.

Bring it Together. Return the chicken to the wok, then pour in the sauce you prepared earlier. It will bubble and thicken within seconds, coating everything in a deep, glossy glaze.

Finish with Crunch. Toss in the peanuts right before turning off the heat. Give everything a few quick flips, then serve immediately with steamed rice while the sauce is still shiny and hot.

My Best Stir-Fry Tip

The secret to a great stir-fry isn’t just heat — it’s rhythm. Once the wok is hot, everything moves fast, so I line up ingredients in order of use and keep the sauce within arm’s reach.

The goal is to cook with confidence, not chaos — that’s how you get crisp vegetables, juicy chicken, and a glossy sauce all at once.

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