Kung Bao Chicken Recipe

Kung Pao Chicken is a bold and flavorful Sichuan dish named after Ding Baozhen, a Qing Dynasty official who loved it so much it became his signature. Today, it’s beloved worldwide for its balance of spicy, savory, and slightly tangy flavors. With tender chicken, crispy peanuts, and a fragrant sauce, this recipe might just become your new favorite too!

Kung Pao Chicken Recipe

Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes

For the chicken and marinade:
1 1/2 pounds chicken thighs, cut into 1/2-inch pieces
Dash of soy sauce
Pinch of salt
Pinch of white pepper
1/2 egg white
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)

For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon yellow wine (Huang Jiu, or any cooking wine)
1 1/2 tablespoons Chinkiang vinegar (or other Chinese black vinegar)
1 tablespoon red chili oil
1 tablespoon sugar
Pinch of salt
Pinch of white pepper
1 teaspoon cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water)

For the side ingredients:
4 tablespoons vegetable oil (divided, for stir-frying)
1/4 cup peanuts
1 tablespoon Sichuan peppercorns
10 dried red chili peppers
6 slices ginger
3 garlic cloves, thinly sliced
3 scallions, sliced into 1/2-inch pieces (white parts only)

Kung Pao Chicken Instructions

1. Marinate the chicken

• Place the chicken in a bowl. Add soy sauce, salt, white pepper, egg white, and cornstarch slurry.
• Mix well until evenly coated. Marinate for 10 minutes. (This velveting step keeps the chicken soft and tender.)

2. Make the sauce

• In a small bowl, combine soy sauce, dark soy sauce, yellow wine, Chinkiang vinegar, red chili oil, sugar, salt, white pepper, and cornstarch slurry. Set aside.

3. Optional: Prepare the wok

• (Skip this step if using a nonstick pan.) Heat the wok over high until smoking. Add 1/2 cup oil and swirl to coat the surface. Pour out and reserve the oil for later use. Your wok is now seasoned and less likely to stick.

4. Fry the peanuts

• In the wok over medium-low heat, add 2 tablespoons of oil. Add peanuts and fry until lightly browned, about 5 minutes. Remove and set aside.

5. Infuse the oil

• With the remaining oil in the wok, add Sichuan peppercorns over low heat. Cook until fragrant, about 30 seconds. Remove and discard the peppercorns.

6. Stir-fry aromatics

• In the same wok, add dried red chilies, ginger, garlic, and scallions. Stir-fry over medium heat for 30 seconds. Remove aromatics and leave the oil in the wok.

7. Cook the chicken

• Turn heat to high until the wok is smoking. Add 2 tablespoons oil. Immediately add marinated chicken and let sear undisturbed for 30 seconds.
• Stir-fry the chicken until fully cooked, about 3 minutes.

8. Combine and finish

• Add back the cooked aromatics and sauce. Stir well to combine.
• Finally, add in the peanuts and toss everything together. Serve hot!

Tips & notes

• Velveting: The egg white and cornstarch slurry tenderize the chicken and keep it juicy.
• Use a hot wok: High heat and “hot wok, cool oil” prevent sticking and help achieve wok hei, that signature smoky flavor.
• Customize heat: Adjust the number of dried chilies or the amount of chili oil depending on your spice tolerance.
• Cooking wine: If you don’t have Huang Jiu, Shaoxing wine or dry sherry makes a great substitute.
• Make it ahead: You can prep the sauce and marinate the chicken in advance for faster cooking.