Kung Pao Chicken
Kung pao chicken is a Sichuan stir-fry of tender chicken, dried chilies, roasted peanuts and a tangy, slightly sweet sauce. It is spicy, savory and fast, ready in about 30 minutes.
- 32 minTotal time
- 4Servings
- 480kcal / serving
- 36 gProtein
A short cornstarch coat keeps the chicken silky, and toasting the chilies and Sichuan peppercorns in hot oil gives the dish its signature fragrance and tingle.
The science: why this works
- Coating the chicken in soy, wine and cornstarch keeps it moist in the high heat of the wok.
- Frying dried chilies and Sichuan peppercorns in hot oil releases their fragrance into the whole dish.
- Black vinegar adds a deep, tangy note that balances the sugar and soy.
- Cooking in a very hot pan sears the chicken quickly so it does not stew.
- Adding peanuts at the very end keeps them crunchy.
Velveting the chicken
A thin coat of cornstarch, soy and wine forms a protective layer around each piece. It shields the meat from direct heat and traps juices, so the chicken stays silky and tender even in a very hot wok.
Learn: Velveting: tender stir-fry meat →The tingle of Sichuan pepper
Sichuan peppercorns contain a compound that makes lips tingle, a feeling distinct from chili burn. Warming them in oil spreads that compound and the citrusy aroma through the dish, which is why they go into the pan first.
Learn: Sichuan pepper: numbing and hot →Heat and wok flavor
Very high heat browns food in seconds and creates a smoky, seared taste often called wok hei. Cooking in small batches and keeping everything moving prevents the pan from cooling and steaming the food, so the chicken browns instead of turning gray.
Learn: Wok hei: the smoky wok flavor →Kung Pao Chicken
32 min · 4 servings · Chinese · Main course
Ingredients
Makes 4 servings
- 700 gboneless, skinless chicken thighs, cut into 2 cm cubes
- 1 tbspsoy sauce, for the chicken
- 1 tbspShaoxing wine or dry sherry
- 1 tbspcornstarch
- 2 tbspsoy sauce, for the sauce
- 1 tbspChinese black vinegar (or balsamic)
- 1 tbspsugar
- 1 tspcornstarch, for the sauce
- 2 tbspwater
- 2 tbspneutral oil
- 8dried red chilies
- 1 tspSichuan peppercorns
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, minced
- 4green onions, cut into 3 cm pieces
- 120 mlroasted peanuts
Method
Tips for the best result
- Have everything chopped and measured before you turn on the heat; stir-frying is fast.
- Cut the chilies in half and shake out the seeds for less heat.
- Use a skillet if you do not have a wok, and work in two batches.
Mistakes to avoid
- Burning the chilies makes the dish bitter, so stir them for only 20 seconds.
- Crowding the pan steams the chicken, so cook in two batches if needed.
- Adding the sauce to a cold pan makes it thin, so make sure the pan is hot and bubbling.
Variations and swaps
- Use shrimp or cubed tofu instead of chicken.
- Add diced zucchini and bell pepper in step 6.
- Use cashews instead of peanuts.
- Swap black vinegar for 1 tbsp rice vinegar plus 1 tsp balsamic.
- Swap Sichuan peppercorns for a pinch of black pepper if you cannot find them; you will lose the tingle.
- Swap soy sauce for tamari to make it gluten-free.
Storing and reheating
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a hot skillet until the chicken reaches 165°F (74°C), then add fresh peanuts for crunch.
Kung Pao Chicken: questions
What does kung pao chicken taste like?
It is savory, tangy, slightly sweet and spicy, with a tingling Sichuan peppercorn finish. Roasted peanuts add crunch.
Can I make kung pao chicken without Sichuan peppercorns?
Yes. It will still taste good, just without the tingle. A pinch of black pepper adds a little warmth in its place.
What is velveting chicken?
Velveting means coating meat in cornstarch and liquid before cooking. The coat protects the chicken and keeps it silky and juicy in high heat.
How spicy is kung pao chicken?
It depends on how many chilies you use. For a mild version, shake out the seeds and use 4 chilies; for more heat, leave the seeds in.
Can I use chicken breast for kung pao chicken?
Yes. Velveting keeps breast moist. Cut it into 2 cm cubes and stir-fry 2 to 3 minutes until it reaches 165°F (74°C).
