# 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.

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.

- Total time: 32 min (prep 20 min, cook 12 min)
- Serves: 4
- Per serving (estimated): 480 kcal, 36 g protein
- Cuisine: Chinese. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 700 g boneless, skinless chicken thighs, cut into 2 cm cubes
- 1 tbsp soy sauce, for the chicken
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
- 2 tbsp soy sauce, for the sauce
- 1 tbsp Chinese black vinegar (or balsamic)
- 1 tbsp sugar
- 1 tsp cornstarch, for the sauce
- 2 tbsp water
- 2 tbsp neutral oil
- 8 dried red chilies
- 1 tsp Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 green onions, cut into 3 cm pieces
- 1/2 cup roasted peanuts

## Method

1. Toss the chicken with 1 tbsp soy sauce, the Shaoxing wine and 1 tbsp cornstarch. Let it sit 15 minutes.
2. Whisk the 2 tbsp soy sauce, black vinegar, sugar, 1 tsp cornstarch and water in a small bowl. Set it next to the stove.
3. Heat a wok or large skillet over high heat until it just begins to smoke. Add the oil and swirl.
4. Add the dried chilies and Sichuan peppercorns. Stir 20 seconds until they darken and smell fragrant; do not let them burn.
5. Add the chicken in a single layer. Let it sear 1 minute, then stir-fry 3 to 4 minutes until golden and 165°F (74°C) inside.
6. Add the garlic, ginger and the white parts of the green onions. Stir-fry 30 seconds.
7. Stir the sauce and pour it in. Cook 1 minute until it turns glossy and coats the chicken.
8. Toss in the peanuts and the green tops. Serve at once over rice.

## Why it 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.

## The science

- **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.
- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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).

---
Source: https://cookingscientist.com/recipes/kung-pao-chicken (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846