30-Min Kung Bao Chicken Recipe

 

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.

Kung Pao Chicken Recipe

Serves: 2 to 4
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
3 tablespoons water

For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon shaoxing wine
1 1/2 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 side ingredients:
4 tablespoons cooking 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 (1 tablespoon of cornstarch mixed with 3 tablespoons of water).
• Mix well until evenly coated.
• Marinate while prepping for other ingredients.

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 (1 teaspoon of cornstarch mixed with 1 tablespoon of water)
• . Set aside.

3. Cook the peanuts

• In the wok over medium-low heat, add 2 tablespoons of oil. Add peanuts and fry until lightly browned, about 3 minutes. Remove and set aside.

4. 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.

5. 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.

6. Cook the chicken

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

7. 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

• 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.