📝 About This Recipe
Tracing its roots to the Qing Dynasty, this iconic Szechuan masterpiece is a sophisticated dance of 'Ma' (numbing) and 'La' (spicy) flavors. Succulent cubes of velveted chicken are stir-fried with smoky dried chilies, crisp aromatics, and golden roasted peanuts for a textural symphony. The signature glossy sauce perfectly balances savory soy, tangy black vinegar, and a hint of sweetness, making it a timeless favorite for any dinner table.
🥗 Ingredients
The Chicken & Marinade
- 1 lb Chicken breast or boneless thighs (cut into 1/2-inch cubes)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing rice 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 tang)
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce (for deep color)
- 1 tablespoon Granulated sugar
- 2 tablespoons Chicken stock or water
- 1 teaspoon Cornstarch
Aromatics & Crunch
- 3 tablespoons Peanut oil (or other high-smoke point oil)
- 10-15 pieces Dried red Szechuan chilies (stemmed and halved; seeds removed for less heat)
- 1 teaspoon Szechuan peppercorns (whole or lightly crushed)
- 1 tablespoon Fresh ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced)
- 4 stalks Scallions (white parts cut into 1/2-inch rounds)
- 1/2 cup Roasted peanuts (unsalted)
👨🍳 Instructions
-
1
In a medium bowl, combine the cubed chicken with the soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well by hand until the chicken is evenly coated and the liquid is absorbed. Let it marinate for at least 20 minutes.
-
2
In a small bowl, whisk together all the 'Kung Pao Sauce' ingredients: black vinegar, light and dark soy sauces, sugar, chicken stock, and cornstarch. Ensure the sugar is dissolved and the cornstarch is fully integrated.
-
3
Prepare your 'mise en place' by having your ginger, garlic, scallions, chilies, and peppercorns ready in separate small piles. Stir-frying happens fast, so you won't have time to chop later!
-
4
Heat a wok or large cast-iron skillet over high heat until it begins to smoke slightly. Swirl in 2 tablespoons of peanut oil to coat the surface.
-
5
Add the marinated chicken to the wok. Spread it out in a single layer and let it sear undisturbed for 1 minute to develop a golden crust. Stir-fry for another 2-3 minutes until the chicken is 80% cooked through and opaque. Remove the chicken from the wok and set aside.
-
6
Wipe the wok clean if necessary and add the remaining 1 tablespoon of oil. Lower the heat to medium.
-
7
Add the dried chilies and Szechuan peppercorns. Stir constantly for about 30-45 seconds until the chilies turn a dark, fragrant reddish-brown. Do not let them burn to black.
-
8
Increase the heat back to high and add the ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until the aromatics are intensely fragrant.
-
9
Return the chicken and any accumulated juices back to the wok. Toss everything together to combine the flavors.
-
10
Give the sauce mixture a quick whisk to re-incorporate the cornstarch, then pour it into the wok, drizzling it around the edges so it hits the hot metal.
-
11
Stir-fry vigorously for 1-2 minutes. The sauce will thicken quickly and turn into a glossy, dark glaze that clings to the chicken.
-
12
Fold in the roasted peanuts and toss one last time to ensure they are warmed through and coated in the sauce.
-
13
Transfer immediately to a serving platter and serve while steaming hot.
💡 Chef's Tips
Don't skip the 'velveting' process (the cornstarch in the marinade); it keeps the chicken breast incredibly tender and juicy. If you prefer less heat, snip the chilies open and shake out the seeds before adding them to the wok. Authentic Chinkiang vinegar is key; if you must substitute, use balsamic vinegar mixed with a splash of water, though the flavor profile will change. Ensure your wok is piping hot before adding the chicken to prevent sticking and ensure a proper sear. Add the peanuts at the very end to maintain their crunch; nobody likes a soggy nut!
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine rice to soak up the savory sauce. Pair with a crisp, cold lager or a slightly sweet Riesling to balance the Szechuan heat. Side with a simple stir-fried bok choy or smashed cucumber salad for a refreshing contrast. For a family-style feast, serve alongside Mapo Tofu or a mild vegetable chow mein. Garnish with the green tops of the scallions for a fresh pop of color.