📝 About This Recipe
A cornerstone of Szechuan cuisine, this Kung Pao Chicken is a masterclass in the 'Ma-La' (numbing and spicy) flavor profile. This dish balances succulent velveted chicken with the smoky heat of dried chiles and the essential, buttery crunch of toasted peanuts. It is a vibrant, multi-textured stir-fry that brings the bold, authentic spirit of Chengdu right to your dinner table.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 3/4-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 2 teaspoons Cornstarch
- 1 teaspoon Toasted Sesame Oil
The Kung Pao Sauce
- 2 tablespoons Chinkiang Black Vinegar (essential for authentic smoky acidity)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a deep mahogany color)
- 1 tablespoon Granulated Sugar
- 2 tablespoons Chicken Stock
- 1 teaspoon Cornstarch
Aromatics & Crunch
- 1/2 cup Raw Peanuts (skinned)
- 10-15 pieces Dried Szechuan Chiles (snipped in half, seeds discarded)
- 1 teaspoon Szechuan Peppercorns (lightly toasted and crushed)
- 1 inch knob Fresh Ginger (peeled and thinly sliced into rounds)
- 4 cloves Garlic (sliced thinly)
- 4 stalks Scallions (white parts cut into 1/2-inch batons)
- 3 tablespoons Peanut Oil (divided for frying)
👨🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, Shaoxing wine, cornstarch, and sesame oil. Add the cubed chicken, tossing thoroughly to coat. Let it marinate at room temperature for 20 minutes; this 'velveting' process ensures the meat stays tender during high-heat frying.
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2
Prepare the Kung Pao sauce by combining the black vinegar, light soy sauce, dark soy sauce, sugar, chicken stock, and cornstarch in a small jar. Whisk until the sugar and cornstarch are fully dissolved.
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3
Place a wok or large heavy-bottomed skillet over medium-low heat. Add 1 tablespoon of peanut oil and the raw peanuts. Stir-fry for 3-5 minutes until they turn golden brown and smell nutty. Remove and drain on paper towels.
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4
Increase the heat to high until the wok begins to smoke slightly. Add the remaining 2 tablespoons of oil and swirl to coat the surface.
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5
Add the marinated chicken to the wok in a single layer. Let it sear undisturbed for 1 minute to develop a golden crust, then stir-fry for another 2-3 minutes until nearly cooked through. Remove chicken from the wok and set aside.
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6
In the remaining oil (add a splash more if needed), toss in the dried chiles and Szechuan peppercorns. Stir-fry for about 30 seconds until the chiles darken slightly and the oil becomes fragrant.
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7
Add the ginger, garlic, and scallion whites to the wok. Stir-fry for 30 seconds until the aromatics are soft and highly fragrant, taking care not to burn the garlic.
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8
Return the chicken and any accumulated juices back into the wok, tossing them with the aromatics.
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9
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the center of the wok.
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10
Stir-fry everything vigorously for 1-2 minutes. The sauce will thicken into a glossy, dark glaze that clings to every piece of chicken.
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11
Fold in the toasted peanuts and toss one last time to ensure they are coated but stay crunchy.
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12
Transfer immediately to a warm platter and serve while the steam carries the scent of spice and vinegar.
💡 Chef's Tips
Use chicken thighs instead of breasts; the higher fat content prevents the meat from drying out during the intense wok heat. Don't skip the Chinkiang black vinegar; its complex, malty profile is what defines the 'Kung Pao' flavor compared to regular rice vinegar. Control the heat by managing the chile seeds; removing them keeps the flavor smoky rather than overwhelmingly spicy. Always have all your ingredients prepped and within reach (mise en place), as the actual stir-frying happens in less than 5 minutes. If you can't find raw peanuts, use roasted unsalted peanuts and add them at the very end without the initial frying step.
🍽️ Serving Suggestions
Serve over a bed of steaming jasmine rice to soak up the extra glossy sauce. Pair with a crisp, chilled Riesling or a cold Lager to cut through the heat of the Szechuan peppercorns. Side with a simple smashed cucumber salad (Pai Huang Gua) for a refreshing, cooling contrast. Serve alongside stir-fried bok choy or gai lan to add a fresh green element to the meal.