Authentic Kung Pao Chicken (Sichuan Stir-Fry)

Kung pao chicken is served on a platter with a bowl of rice on the side.

Authentic Kung Pao Chicken (Sichuan Stir-Fry)

Juicy chicken, peanuts, and chilies tossed in a glossy, spicy-sweet Sichuan sauce. Easy, bold, and perfectly balanced — a true Kung Pao classic made at home.

Course Dinner, Main Course

Cuisine Chinese

Diet Gluten Free, Halal, Hindu, Kosher

Keyword authentic kung pao chicken, chinese stir fry chicken, gong bao ji ding, kung pao chicken, kung pao chicken stir fry, kung pao sauce, sichuan chicken recipe, sichuan kung pao chicken, spicy chinese chicken recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 397

Author Hyegyoung K. Ford

Ingredients

1 lb (450 g) boneless skinless chicken thigh cut into small pieces
3 tbsp (45 ml) oil divided
4 green onion (white to light green parts) chopped
2 garlic cloves minced
2 thin slices ginger minced, or 2 tsp of ginger paste
4-6 dried chili crushed (seed removed if needed) or use 1/2 tsp red chili flakes
2 celery sticks chopped
1 small red pepper chopped
1/2 cups (70 g) unsalted dry roasted peanuts or cashews

For Marinating Chicken

1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) shaoxing wine (Chinese rice wine) or dry sherry
2 tsp (6 g) potato starch or cornstarch
1/8 tsp salt

For Kung Pao Sauce

1-1/2 tbsp (22 ml) soy sauce
1 tsp (5 ml) dark soy sauce optional, or use regular soy sauce
1 tbsp (15 ml) shaoxing wine (Chinese rice wine) or dry sherry
1 tbsp (15 ml) Chinkiang vinegar or balsamic vinegar
1-1/2 tbsp (22 ml) honey
3 tbsp (45 ml) chicken stock low sodium
1 tsp (5 ml) sesame oil
2 tsp (6 g) potato starch or cornstarch
1/2 tsp Sichuan peppercorn powder or freshly cracked black peppercorn

Instructions

To marinate chicken: Mix the chicken pieces with all the ingredients for the marinade in a bowl and allow them to sit for 10 minutes.
To make kung pao sauce: In a small bowl, combine all the ingredients for the sauce and then put it aside.

To stir-fry kung pao chicken

Heat 2 tablespoons of oil in a wok or large frying pan on high heat. Cook the chicken in it until it's thoroughly done. Then, move the cooked chicken to a separate bowl and keep it aside.
Heat the remaining 1 tablespoon of oil back into the wok. Then, put in the garlic, ginger, crushed chilies, and green onions, and stir-fry them for 30 seconds. Next, toss in the celery and pepper, and continue to stir-fry for another minute.
Put the chicken back into the wok and warm it up for around 30 seconds. Before adding the sauce to the wok, give it a quick stir to mix in any cornstarch that may have settled. Then, stir-fry everything for another minute. The sauce will thicken up fast.
Toss in the peanuts, mix everything well, and serve right away. For the best taste experience, enjoy it immediately alongside freshly cooked white rice.

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