Kung Pao Chicken

This authentic Sichuan Kung Pao Chicken delivers the perfect balance of heat, numbing Sichuan peppercorns, and savory-sweet flavors. With tender marinated chicken, crunchy peanuts, and a bold sauce, this restaurant-quality dish comes together in under 30 minutes for a satisfying homemade meal that beats takeout every time.

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Course: Main Course

Cuisine: Chinese

Keyword: Chicken

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Chicken Marinade:

1 lb chicken breast or thighs cubed
2 tablespoons light soy sauce
1 tablespoon Chinese cooking wine or dry sherry
1 tablespoon cornstarch

For the Sauce:

2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese cooking wine or dry sherry
1 teaspoon sugar
1 teaspoon sesame oil

For the Stir-Fry:

3 tablespoons vegetable or peanut oil
8-10 dried red chilis or 1 teaspoon crushed red pepper flakes
1 teaspoon Sichuan peppercorns
3 cloves garlic minced
1 tablespoon fresh ginger minced
1/2 cup roasted peanuts or cashews
3 green onions chopped
1 bell pepper diced (optional)
2 celery stalks diced (optional)

Instructions

Marinate cubed chicken in soy sauce, wine, and cornstarch for 15 minutes at room temperature.
Combine all sauce ingredients in a small bowl and set aside.
Heat oil in a wok or large skillet over high heat until smoking.
Add marinated chicken and stir-fry for 3-4 minutes until golden brown and cooked through. Remove and set aside.
In the same pan, add dried chilis and Sichuan peppercorns, stir-fry for 30 seconds until fragrant.
Add minced garlic and ginger, stir-fry for another 30 seconds.
If using, add bell pepper and celery, stir-fry for 1-2 minutes until crisp-tender.
Return chicken to the pan and pour in the prepared sauce.
Add peanuts and toss everything together for 1 minute.
Remove from heat, garnish with chopped green onions, and serve immediately over steamed rice.

Notes

Crush Sichuan peppercorns lightly before using to release maximum flavor and numbing sensation.

Adjust the number of dried chilis based on your heat preference - start with fewer and add more next time if needed.

Chinese black vinegar can be added to the sauce (1 teaspoon) for extra depth if available.

Chicken thighs will stay more tender than breast meat but either works well.

Have all ingredients prepped before starting as this dish cooks very quickly once you begin.

Leftover Kung Pao chicken keeps in the refrigerator for 3 days and reheats well in the microwave or skillet.

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