Sichuan Cuisine · tested Chinese home cooking
Kung Pao Chicken Recipe
宫保鸡丁 Gōngbǎo Jīdīng
The world-famous Sichuan dish of tender chicken, crunchy peanuts, and dried chilies in a sweet-savory sauce. Named after a Qing Dynasty official, it's the perfect balance of heat, tang, and crunch. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 lb boneless chicken thighs, cut into 3/4-inch cubes
- 1/2 cup roasted peanuts
- 8-10 dried red chilies, cut into segments, seeds removed
- 1 tsp Sichuan peppercorns
- 3 scallions, cut into 3/4-inch pieces
- 3 cloves garlic, sliced
- 1 1-inch piece fresh ginger, sliced
- For marinade: 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch
- For sauce: 2 tbsp black vinegar, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp cornstarch, 2 tbsp water
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
Step-by-step instructions
Step 1
Marinate chicken cubes with soy sauce, shaoxing wine,…
Marinate chicken cubes with soy sauce, shaoxing wine, and cornstarch for 15 minutes.
Step 2
Mix all sauce ingredients in a small bowl – black…
Mix all sauce ingredients in a small bowl – black vinegar, soy sauce, sugar, cornstarch, and water. Set aside.
Step 3
Heat oil in a wok over high heat until smoking
Heat oil in a wok over high heat until smoking. Add chicken and stir-fry until golden and just cooked through. Remove and set aside.
Step 4
In the same wok, add dried chilies and Sichuan peppercorns
In the same wok, add dried chilies and Sichuan peppercorns. Fry for 30 seconds until fragrant and chilies darken.
Step 5
Add garlic, ginger, and scallions
Add garlic, ginger, and scallions. Stir-fry for 30 seconds. Return chicken to the wok.
Step 6
Pour in the sauce mixture and stir-fry vigorously for…
Pour in the sauce mixture and stir-fry vigorously for 30 seconds until sauce thickens and coats the chicken.
Step 7
Add roasted peanuts, toss everything together
Add roasted peanuts, toss everything together. Serve immediately with steamed rice.
Cook’s notes
- Use chicken thighs instead of breast for juicier results
- Don't skip the black vinegar – it's essential for the authentic flavor profile
- Remove some chili seeds for less heat, or keep them for extra spice
- The key is high heat and quick cooking – have everything prepped before you start
Common questions
Can I make Kung Pao Chicken less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.