Kung Pao Chicken
A Sichuan classic made with marinated chicken stir-fried in a wok with dried chillies, Sichuan peppercorns, peanuts and a glossy sauce that is savoury, mildly sweet, tangy and aromatic. Fast high-heat cooking keeps the chicken tender, the aromatics vivid and the peanuts crisp.
About 520 kcal per serving
Ingredients
- boneless chicken breast or thigh (cut into 2 to 3 cm cubes)600 g
- light soy sauce (for the marinade)20 ml
- Shaoxing rice wine (for the marinade)15 ml
- cornstarch (for the marinade)12 g
- sesame oil (for the marinade)10 ml
- light soy sauce (for the sauce)25 ml
- dark soy sauce (for colour and depth)15 ml
- Chinese black vinegar (such as Chinkiang)25 ml
- sugar (adjust according to acidity)20 g
- water (for the sauce)60 ml
- cornstarch (for thickening the sauce)8 g
- dried red chillies (halved, with some seeds removed depending on desired heat)12 pieces
- Sichuan peppercorns (lightly crushed)5 g
- garlic cloves (finely chopped)3 pieces
- fresh ginger (finely chopped)15 g
- spring onions (white and green parts separated)4 pieces
- unsalted roasted peanuts100 g
- vegetable oil (for the wok)30 ml
Preparation
Marinate the chicken
Place the chicken cubes in a bowl. Add the 20 ml of light soy sauce, Shaoxing wine, 12 g of cornstarch and sesame oil. Mix until every piece is lightly coated. Cover and marinate for twenty minutes in the refrigerator.
Prepare the Kung Pao sauce
In a bowl, combine the 25 ml of light soy sauce, dark soy sauce, black vinegar, sugar and water. Add the 8 g of cornstarch and whisk until completely smooth. Keep beside the wok.
Prepare the aromatics
Cut the dried chillies in half and remove some seeds for a milder dish. Lightly crush the Sichuan peppercorns. Chop the garlic and ginger. Cut the white parts of the spring onions into short lengths and slice the green parts.
Heat the wok
Heat an empty wok over high heat until very hot. Add about twenty millilitres of vegetable oil and swirl it around the sides. The wok should be hot enough to sear the chicken immediately.
Sear the chicken
Add the chicken in a single layer. Let it sear for thirty to forty seconds without stirring, then stir-fry for two to three minutes until almost cooked and lightly browned. Remove the chicken from the wok and set aside.
Toast the chillies and peppercorns
Add the remaining oil to the wok and slightly reduce the heat. Add the dried chillies and Sichuan peppercorns. Stir-fry for fifteen to twenty seconds, just until highly aromatic. They should not blacken.
Add garlic, ginger and spring onion
Add the garlic, ginger and white parts of the spring onions. Stir-fry for twenty to thirty seconds, stirring constantly, until fragrant.
Return the chicken
Immediately return the chicken to the wok. Stir-fry for about one minute over high heat to finish cooking and coat it with the spicy aromatics.
Add the sauce
Stir the sauce again to resuspend the starch, then pour it around the hot sides of the wok. Toss immediately. Within thirty to sixty seconds, the sauce should thicken, become glossy and coat each piece of chicken.
Add the peanuts
Add the roasted peanuts and toss for twenty to thirty seconds. They should be evenly distributed while remaining crisp.
Add the green spring onion
Turn off the heat and add the green parts of the spring onions. Toss briefly so they retain their colour and freshness.
Serve immediately
Serve the Kung Pao chicken immediately with steamed white rice. Make sure each portion contains enough sauce and peanuts, and avoid leaving the dish sitting in the hot wok.
Tips & tricks
- Cut the chicken into even pieces so they cook at the same rate.
- Use starch in the marinade to protect the meat and keep it tender.
- Prepare every ingredient before heating the wok because the cooking is very fast.
- Briefly toast the chillies and Sichuan peppercorns without burning them.
- Use high heat and work in small batches so the chicken does not release too much water.
- Add the sauce only when the chicken is almost cooked.
- Add the peanuts at the end so they remain crisp.
- Balance the sauce between savoury, sweet and tangy rather than making it excessively sweet.
- Add the green parts of the spring onions at the very end.
- Serve immediately with steamed white rice.
Variations
- Replace the chicken with firm tofu for a vegetarian version.
- Use cashews instead of peanuts.
- Add diced bell pepper for a milder version.
- Increase the dried chillies for a hotter version.
- Add diced celery for extra crunch.
- Replace part of the black vinegar with rice vinegar for a lighter acidity.
Storage
Kung Pao chicken keeps for up to two days in the refrigerator in an airtight container. Reheat quickly in a wok or frying pan with a small amount of water to avoid drying out the chicken. The peanuts lose some crispness during storage, so for the best result add a few freshly toasted peanuts when serving.
Nutrition facts(per serving)
| Calories | 520 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 24 g |
| Fat | 29 g |
| Fiber | 4 g |
| Sugars | 10 g |
What to serve with this recipe?
- Steamed white rice
- Stir-fried bok choy
- Chinese smashed cucumber
- Jasmine tea
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