📝 About This Recipe
A legendary masterpiece from the Szechuan province, this Kung Pao Chicken strikes a sublime balance between spicy, sweet, and tangy flavors. Known for its 'ma-la' sensation, the dish features velveted chicken thighs, crunchy roasted peanuts, and fragrant dried chilies scorched in a hot wok. It is a quintessential stir-fry that brings the bold, complex heat of Chinese soul food right to your dinner table.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Boneless skinless chicken thighs (cut into 1-inch cubes)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing wine (dry sherry is a good substitute)
- 2 teaspoons Cornstarch (for velveting the meat)
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 deep mahogany color)
- 1.5 tablespoons Granulated sugar
- 1 tablespoon Chicken stock
- 1 teaspoon Cornstarch
The Aromatics & Crunch
- 3 tablespoons Peanut oil (or any high-smoke point oil)
- 10-15 pieces Dried Szechuan chilies (deseeded and snipped into halves)
- 1 teaspoon Szechuan peppercorns (lightly toasted and crushed)
- 1 tablespoon Fresh ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced)
- 4 stalks Green onions (white parts cut into 1-inch rounds)
- 1/2 cup Roasted peanuts (unsalted)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken with 1 tablespoon light soy sauce, Shaoxing wine, and 2 teaspoons cornstarch. Mix well until the chicken is coated and let it marinate at room temperature for 20 minutes.
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2
While the chicken marinates, prepare the sauce by whisking together the black vinegar, light soy sauce, dark soy sauce, sugar, chicken stock, and 1 teaspoon cornstarch in a small jug. Ensure the sugar is dissolved.
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3
Prepare all your aromatics: mince the ginger, slice the garlic, and cut the white parts of the green onions. Snip the dried chilies and shake out the seeds to control the heat level.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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5
Add 2 tablespoons of peanut oil and swirl to coat the surface. Add the marinated chicken in a single layer.
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6
Sear the chicken for 2-3 minutes without moving it much to get a golden-brown crust, then stir-fry until just cooked through. Remove the chicken from the wok and set aside.
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7
Wipe out the wok if there are burnt bits, add the remaining 1 tablespoon of oil, and reduce heat to medium-high.
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8
Add the dried chilies and Szechuan peppercorns. Stir-fry for 30 seconds until the chilies turn a dark, fragrant red—be careful not to burn them.
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9
Toss in the garlic, ginger, and the white parts of the green onions. Stir-fry for 45 seconds until the aromatics are intensely fragrant.
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10
Return the cooked chicken to the wok and toss to combine with the spices.
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11
Give the sauce mixture a quick whisk to incorporate the cornstarch that may have settled, then pour it into the wok.
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12
Stir-fry vigorously for 1-2 minutes. The sauce will thicken and turn into a glossy, dark glaze that clings to every piece of chicken.
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13
Fold in the roasted peanuts and give it one final toss to ensure they are warmed through and coated in sauce.
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14
Remove from heat immediately to keep the peanuts crunchy and the chicken tender.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy under the high heat of the wok. Don't skip the Chinkiang black vinegar—its malty, complex flavor is the soul of this dish. To control the spice, keep the dried chilies whole; for more fire, cut them open to release the seeds. Have all your ingredients prepped and within arm's reach (mise en place), as the actual stir-frying happens very fast. If you can't find Szechuan peppercorns, a pinch of black pepper and a squeeze of lime can mimic the tingle and zest.
🍽️ Serving Suggestions
Serve immediately over a bed of steaming jasmine rice to soak up the glossy sauce. Pair with a crisp, chilled Riesling or a cold Tsingtao beer to cut through the spice. Accompany with a side of stir-fried bok choy or smashed cucumber salad for freshness. Garnish with the green tops of the scallions for a pop of color and fresh bite. For a family-style meal, serve alongside a mild Egg Drop Soup.