Kung Pao Chicken

When it comes to Chinese cuisine, Kung Pao Chicken is a dish that needs no introduction. With its irresistible blend of flavors and textures, it’s no wonder that this wok stir-fried chicken dish has become one of the most popular Chinese dishes in America.

Featuring succulent pieces of chicken, crunchy peanuts, and a spicy sauce that balances salty, sweet, sour, and spicy flavors, Kung Pao Chicken is a true flavor explosion. Transcribed as Gong Bao or Kung Po, this classic dish hails from the Sichuan Province of south-western China and is a staple in Sichuan cuisine.

What sets Kung Pao Chicken apart from other stir-fried chicken dishes is the use of Sichuan peppercorns, which add a unique numbing and spicy flavor to the dish. The chicken is stir-fried with vegetables and chili peppers to create a spicy and savory sauce that coats each and every piece of chicken.

Served over rice or noodles, stir-fried Chicken is a hearty and satisfying meal that is perfect for a weeknight dinner or a weekend feast. And with its addictive delicious sauce, it’s no surprise that this dish continues to be a crowd-pleaser. So, if you’re looking to add some spice and flavor to your dinner rotation, give this classic dish a try and experience the bold flavors of Kung Pao Chicken.

Serve this yummy main dish with some crispy Ragoons, crunchy Mushroom Spring Rolls and some Fried Rice.

Kung Pao Chicken

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• Author: Diana Kuan
• Prep Time: :20
• Cook Time: :06
• Total Time: :26
• Yield: 4 1x
• Category: Main
• Method: Wok
• Cuisine: Chinese

Ingredients

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Marinade

• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch
• 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes

Sauce

• 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
• 1 teaspoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon ground Sichuan pepper
• 2 tablespoons peanut or vegetable oil
• 8 to 10 dried red chilies
• 3 scallions, white and green parts separated, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon minced or grated fresh ginger
• 1/4 cup unsalted dry-roasted peanuts

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Instructions

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. You may need to turn on your stove’s exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.