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Authentic Kung Pao Chicken Recipe

Authentic Kung Pao Chicken Recipe for a Flavorful Meal


  • Author: teprod
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

A fiery Sichuan classic featuring tender chicken, crunchy peanuts, and dried chilies in a savory-spicy sauce. This restaurant-quality dish balances heat, sweetness, and the distinct numbing effect of Sichuan peppercorns.


Ingredients

Scale
  • 1 lb boneless chicken thighs, cubed
  • ½ cup roasted peanuts
  • 810 dried red chilies
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 2 scallions, chopped
  • 1 tbsp Sichuan peppercorns
  • 2 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

  • Marinate chicken in 1 tablespoon light soy sauce and cornstarch for 15 minutes.
  • Heat wok over high heat. Add oil and stir-fry chicken until nearly cooked through. Remove and set aside.
  • In the same wok, fry dried chilies and Sichuan peppercorns until fragrant. Add garlic and ginger.
  • Return chicken to wok, add sauce ingredients and peanuts. Stir-fry until sauce thickens.
  • Garnish with scallions and serve hot with steamed rice.

Notes

  • Adjust chili quantity to taste
  • Traditional recipe uses Chinese celery, substitute with regular celery if needed
  • Toast peanuts before using for enhanced flavor
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 385
  • Sodium: 890mg
  • Fat: 24g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 32g