Authentic Kung Pao Chicken Recipe

Name: Authentic Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g chicken breast (cut into bite-sized pieces); 1 tbsp soy sauce; 1 tbsp cornstarch; 2 tbsp vegetable oil (divided); 12 dried red chilies (cut into 2 cm pieces); 1 tsp Sichuan peppercorns; 3 garlic cloves (minced); 1 tbsp ginger (minced); 1 red bell pepper (diced); 1 green onion (chopped); 75 g roasted peanuts; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tbsp cornstarch (mixed with 2 tbsp water)

40 min 4 servings Medium

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Authentic Kung Pao Chicken Recipe

A spicy and savoury Sichuan dish, this Kung Pao Chicken brings together tender chicken, crunchy peanuts, and the signature málà flavour.

Prep

20 min

Cook

15 min

Total

40 min

Servings

Difficulty

Medium

Kung Pao Chicken is a classic dish originating from the Sichuan province of China. Known for its bold flavours, this dish combines tender chicken pieces, crunchy peanuts, and dried chilies to create a perfect balance of spicy, savoury, and slightly sweet elements. The essence of Kung Pao Chicken lies in its unique málà sensation, derived from the use of Sichuan peppercorns. This numbing spice, combined with the heat of dried chilies, delivers a distinctive taste that is both exhilarating and comforting. Whether you're a fan of spicy food or looking to explore new culinary horizons, Kung Pao Chicken is a must-try for any food enthusiast.

Ingredients

Servings

For the Chicken

For the Marinade

For the Stir-Fry

For the Sauce

Instructions

Marinate the Chicken

In a bowl, combine the soy sauce and cornstarch. Add the chicken pieces and mix well. Let it marinate for 15 minutes.

Pro tip: Marinating helps tenderize the chicken.

Prepare the Sauce

In a separate bowl, mix together soy sauce, dark soy sauce, rice vinegar, sugar, and cornstarch mixture. Set aside.

Pro tip: Ensure the cornstarch is fully dissolved to avoid lumps.

Toast Peanuts

In a large skillet over medium heat, toast the peanuts for 2-3 minutes until golden brown. Remove and set aside.

Pro tip: Toast until you can smell the aroma.

Cook the Chicken

Heat 1 tbsp of oil in the skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5-6 minutes. Remove from the skillet.

Pro tip: Ensure the chicken reaches 165°F (74°C) by probing the thickest part.

Stir-Fry Aromatics

In the same skillet, add the remaining oil. Stir-fry the dried chilies and Sichuan peppercorns for 30 seconds until fragrant.

Pro tip: Be cautious not to burn the spices.

Combine Ingredients

Add the garlic, ginger, and bell pepper to the skillet. Stir-fry for 2 minutes, then return the chicken to the skillet.

Pro tip: Adjust the chilies to your spice preference.

Finish the Dish

Pour the sauce over the chicken mixture. Stir well to coat and let it simmer for 1-2 minutes until the sauce thickens. Add the peanuts and green onions, then serve hot.

Pro tip: Serve immediately for the best texture.

💡

Tips & Tricks

<ul><li>Use fresh Sichuan peppercorns for the best flavour.</li><li>Dry the chicken pieces well for a good sear.</li><li>Toast the peanuts lightly for extra crunch and flavour.</li></ul>

Serving Suggestions

Kung Pao Chicken pairs beautifully with steamed jasmine rice or a fresh vegetable stir-fry, making it a versatile dish suitable for any meal. The flavours meld together even better the next day, so feel free to make it ahead and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave, ensuring the chicken reaches an internal temperature of 165°F (74°C) before serving to maintain food safety.

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