Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/4 lb boneless, skinless chicken thighs, diced; 1 large egg white; 2 tbsp cornstarch; 2 tbsp Shaoxing wine; 10 whole dried whole chilies; 1 tsp Sichuan peppercorns; 3 cloves garlic, sliced; 1 tbsp ginger, sliced; 1/2 cup roasted unsalted peanuts; 2 tbsp soy sauce; 1 tbsp Chinese black vinegar; 1 tbsp sugar; 3 tbsp neutral oil

A Sichuan stir-fry of velveted chicken, roasted peanuts, and dried chilies in a tangy-sweet soy and black vinegar sauce, built for a screaming-hot wok. — Photo by Anil Sharma on Pexels

A quick cornstarch-and-egg-white velveting marinade seals the chicken so it stays juicy through the high heat the dish needs, while toasting the dried chilies and Sichuan peppercorns in oil before anything else hits the wok builds the smoky, numbing base the whole sauce depends on.

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4

Ingredients

Servings4

1 1/4 lb boneless, skinless chicken thighs, diced
1 large egg white
2 tbsp cornstarch
2 tbsp Shaoxing wine
10 whole dried whole chilies
1 tsp Sichuan peppercorns
3 cloves garlic, sliced
1 tbsp ginger, sliced
1/2 cup roasted unsalted peanuts
2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tbsp sugar
3 tbsp neutral oil

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Instructions

1Toss the diced chicken with egg white, 1 tablespoon cornstarch, and 1 tablespoon Shaoxing wine; let it sit 15 minutes.
2Whisk the remaining soy sauce, black vinegar, sugar, remaining Shaoxing wine, and remaining cornstarch with 2 tablespoons water into a sauce; set aside.
3Heat 2 tablespoons oil in a wok over medium heat and fry the dried chilies and Sichuan peppercorns until fragrant and just darkening, about 30 seconds.
4Add the marinated chicken in a single layer and sear undisturbed for 1 minute, then stir-fry until just cooked through, 2-3 minutes; remove to a plate.
5Add the remaining oil, then the garlic and ginger, and stir-fry 15 seconds until fragrant.
6Return the chicken to the wok, pour in the sauce, and toss over high heat until it thickens and coats everything, about 30 seconds.
7Stir in the peanuts, toss once more, and serve immediately.

Tips & variations

Swap chicken thighs for shrimp or firm tofu, both take well to the same velveting and sauce.
Leave the chilies whole rather than chopping, they're meant to perfume the oil, not to be eaten in every bite.
Chinkiang black vinegar is worth seeking out; a splash of balsamic is the closest common substitute if you can't find it.

Storage & reheating

Refrigerate leftovers in an airtight container up to 3 days. Reheat in a hot skillet or wok for a minute or two; microwaving works but softens the peanuts.

Nutrition

A protein-heavy stir-fry with moderate carbs from the sauce and a good hit of fat from the peanuts and cooking oil.

Tips from the Tulo kitchen

Have every ingredient prepped and within arm's reach before the wok goes on the heat, this dish moves in seconds once it starts.
A wok that's smoking slightly before the chicken goes in is exactly what you want, not a sign to turn the heat down.

FAQ

Is kung pao chicken very spicy?

It's moderately spicy with a numbing tingle from the Sichuan peppercorns rather than pure heat. Use fewer dried chilies, or split them open to reduce the seeds, if you want it milder.

What can I use instead of Shaoxing wine?

Dry sherry is the closest substitute in flavor. In a pinch, use rice vinegar diluted with a little water plus a pinch of sugar, though the flavor won't be quite as rich.

Can I make this ahead?

The marinade and sauce can both be made a day ahead and refrigerated separately. Cook the dish itself just before serving, since the peanuts and chicken lose their texture if it sits too long.