Kung Pao Chicken is a classic Sichuan stir-fry featuring tender chicken, dried chilies, crunchy peanuts, and scallions, all coated in a bold, savory-slightly sweet sauce with its signature numbing heat. Named after Ding Baozhen, a Qing Dynasty official, this dish is prized for its balance of spice, tang, and richness in every bite. In this recipe, we maximize authentic Sichuan flavor—infusing the oil with peppercorns and toasting aromatics—while keeping it easy for weeknights. Juicy chicken, aromatic chilies, and nutty peanuts come together quickly in a hot wok, delivering restaurant-style taste without long prep or complicated techniques.

30-Min Kung Bao Chicken Recipe

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Servings

Prep Time 15

Cook Time 15

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Ingredients

For the chicken and marinade

1½ pounds chicken thighs, cut into ½-inch pieces
1 tablespoon soy sauce
Pinch of salt
Pinch of white pepper
½ large egg white
1 tablespoon cornstarch
3 tablespoons water

For the sauce

2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1½ tablespoons Chinkiang vinegar
1 tablespoon red chili oil
1 tablespoon sugar
Pinch of salt
Pinch of white pepper
1 teaspoon cornstarch
1 tablespoon water

For the stir-fry

4 tablespoons cooking oil divided
¼ cup peanuts
1 tablespoon Sichuan peppercorns
10 pieces dried red chili peppers
6 slices ginger
3 cloves garlic, thinly sliced
3 stalks scallions, sliced into ½-inch pieces (white parts only)

Instructions

To marinate the chicken, in a bowl, add the chicken and the soy sauce, salt, and white pepper, then mix well. In a small bowl, mix cornstarch and water to form a slurry. Add the egg white and slurry to the chicken, then mix until evenly coated. Let it stand while preparing the remaining components.
To make the sauce, in a small bowl, combine the soy sauce, dark soy sauce, Shaoxing wine, Chinkiang vinegar, red chili oil, sugar, salt, and white pepper. In a separate small bowl, mix the cornstarch and water, then stir it into the sauce mixture. Set aside.
To toast the peanuts, in a wok over medium-low heat, add 2 tablespoons of the cooking oil. Add the peanuts and cook for about 3 minutes until lightly browned and fragrant. Remove and set aside the peanuts. Leave the hot oil in the wok.
To infuse the oil, in the same wok over low heat, add the Sichuan peppercorns and cook for about 30 seconds until fragrant. Remove and discard the peppercorns, leaving the infused oil in the wok.
To stir-fry the aromatics, in the wok over medium heat, add the dried red chilies, ginger, garlic, and scallions. Stir-fry for about 30 seconds until aromatic but not browned. Remove the aromatics, leaving the oil in the wok.
To cook the chicken, increase the heat to high until the wok is lightly smoking. Add the remaining 2 tablespoons of cooking oil, then immediately add the marinated chicken. Stir-fry for about 3 minutes until fully cooked through.
To combine and finish, return the aromatics to the wok and give the sauce a quick stir before pouring it in. Stir-fry quickly until the sauce thickens and coats the chicken evenly. Add the toasted peanuts and toss everything together. Serve immediately while hot.

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Notes

Prep ahead: The Kung Pao sauce can be mixed, the chicken marinated, and the aromatics sliced in 1 day in advance, so when you’re ready to cook, it’s a fast, flavorful weeknight meal.
Velvet the chicken: Marinating with egg white and cornstarch keeps the chicken incredibly tender and juicy.
Protein swap: Replace chicken with pork, beef, or firm tofu, adjusting cooking time as needed.
Customize the spice: Adjust dried chilies or chili oil to suit your heat preference—mild, medium, or fiery!
Time-saving shortcut: Use store-bought roasted peanuts—no toasting required. Or, for the Sichuan pepper flavor, use store-bought Sichuan peppercorn oil instead of infusing the oil at home.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese

30-Min Kung Bao Chicken Recipe