Chinese recipe

Kung Pao chicken

Name: Kung Pao chicken
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 3
Cuisine: Chinese cuisine
Ingredients: 500 g boneless, skinless chicken thigh, 2 cm pieces; 10 ml light soy sauce for the chicken; 10 ml Shaoxing wine for the chicken; 8 g cornstarch for the chicken; 25 ml neutral cooking oil; 10 g dried red chiles, snipped into pieces; 3 g Sichuan peppercorns; 15 g garlic, sliced; 10 g fresh ginger, matchsticks; 40 g scallions, 3 cm pieces; 50 g roasted unsalted peanuts; 20 ml light soy sauce for the sauce; 20 ml Chinkiang vinegar; 15 g granulated sugar; 5 ml toasted sesame oil; 30 ml water for the sauce; 5 g cornstarch for the sauce

Juicy chicken thigh, dried chiles, peanuts, and scallions meet in a bright sweet-sour wok sauce.

Sichuan, China

Prep: 20 min
Cook: 12 min
Total: 32 min
Servings: 3

Kung Pao chicken with chicken pieces, dried red chiles, peanuts, and scallions in a glossy brown sauce — **Real finished-dish photograph**Photograph by N509FZSource page · Original file · CC BY-SA 4.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

500 g
boneless, skinless chicken thigh, 2 cm pieces
10 ml
light soy sauce for the chicken
10 ml
Shaoxing wine for the chicken
8 g
cornstarch for the chicken
25 ml
neutral cooking oil
10 g
dried red chiles, snipped into pieces
3 g
Sichuan peppercorns
15 g
garlic, sliced
10 g
fresh ginger, matchsticks
40 g
scallions, 3 cm pieces
50 g
roasted unsalted peanuts
20 ml
light soy sauce for the sauce
20 ml
Chinkiang vinegar
15 g
granulated sugar
5 ml
toasted sesame oil
30 ml
water for the sauce
5 g
cornstarch for the sauce

Method

01
Toss the chicken with soy sauce, Shaoxing wine, and cornstarch; rest for 10 minutes. Mix the sauce ingredients in a cup.
02
Heat a wok over medium-high heat. Use half the oil, divided as needed, and stir-fry the chicken in two batches for 2–3 minutes each until lightly browned and the thickest piece reaches 74°C; remove each batch promptly.
03
Lower the heat to medium-low. Add the remaining oil, dried chiles, and peppercorns; stir for 20–30 seconds until fragrant, without letting the spices blacken.
04
Add garlic, ginger, and the scallion whites; stir-fry for 30 seconds. Pour in the mixed sauce and let it bubble for 60 seconds.
05
Return the chicken and toss for 1 minute until the sauce coats every piece. If it tightens too quickly, add 15 ml water.
06
Turn off the heat and fold in the scallion greens and peanuts. Serve immediately while the peanuts are crisp.

Practical notes

Tips

Cut every chicken piece to a similar size so it reaches 74°C together.
Keep the chiles moving in the oil; their aroma should bloom before their color darkens.

Common mistakes

Overcrowding the wok steams the chicken and prevents browning; cook in two batches if needed.
Adding peanuts early makes them soft; fold them in only after the heat is off.

Substitutions

Boneless chicken breast works, but marinate it for 15 minutes and stop cooking as soon as it reaches 74°C.
Use roasted cashews instead of peanuts for a similar crunch and a milder flavor.

Storage

Refrigerate covered for up to 3 days. Reheat once in a hot pan; the peanuts will soften, so add fresh roasted peanuts only if listed in the ingredients.

Cultural context

Kung Pao chicken is linked to Sichuan cooking and the Qing-era official Ding Baozhen; the familiar restaurant version is one interpretation among many regional styles.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.