📝 About This Recipe
Originating from the Szechuan province, this iconic dish is a masterclass in the 'ma-la' (numbing and spicy) flavor profile that defines the region. It features tender velveted chicken wok-fried with smoky dried chilies, mouth-numbing Szechuan peppercorns, and crunchy roasted peanuts. This recipe balances the heat with a sophisticated sweet-and-sour glaze, creating a multi-dimensional sensory experience that is far superior to any takeout.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1/2-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 2 teaspoons Cornstarch (for velveting the meat)
- 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 (primarily for a rich mahogany color)
- 1 tablespoon Granulated Sugar
- 2 tablespoons Chicken Stock
- 1 teaspoon Cornstarch
Aromatics & Crunch
- 3 tablespoons Peanut Oil (divided; or other high-smoke point oil)
- 15-20 pieces Dried Szechuan Chilies (stemmed and halved, seeds removed for less heat)
- 1 teaspoon Szechuan Peppercorns (lightly toasted and crushed)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (thinly sliced)
- 4 pieces Scallions (white and light green parts cut into 1/2-inch rounds)
- 1/2 cup Roasted Peanuts (unsalted)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken with light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well by hand until the liquid is absorbed and the chicken is coated in a thin paste. Let marinate for 20 minutes.
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2
Prepare the Kung Pao sauce by whisking together the black vinegar, light soy sauce, dark soy sauce, sugar, chicken stock, and cornstarch in a small jug or bowl. Ensure the sugar is dissolved.
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3
Prepare all your aromatics (garlic, ginger, scallions, chilies) and place them within reach of your stove. Stir-frying happens fast!
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4
Heat a wok or large carbon steel skillet over high heat until it begins to smoke slightly.
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5
Add 2 tablespoons of oil and swirl to coat the surface. Add the marinated chicken in a single layer. Let it sear undisturbed for 1 minute to develop a golden crust.
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6
Stir-fry the chicken for another 2-3 minutes until it is about 80% cooked through. Remove the chicken from the wok and set aside on a plate.
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7
Wipe the wok clean if there are burnt bits. Add the remaining 1 tablespoon of oil over medium-low heat.
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8
Add the dried chilies and Szechuan peppercorns. Stir constantly for 30-60 seconds until the chilies turn a dark, fragrant red. Do not let them turn black/burnt.
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9
Increase heat to high and add the ginger, garlic, and scallion whites. Toss for 20 seconds until the fragrance fills the kitchen.
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10
Return the chicken and its juices to the wok. Toss everything together to combine the aromatics with the meat.
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11
Give the sauce mixture a quick stir (cornstarch settles at the bottom) and pour it into the wok, circling the edges.
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12
Stir-fry vigorously for 1-2 minutes. The sauce will thicken rapidly into a glossy, dark glaze that clings to the chicken.
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13
Fold in the roasted peanuts and the remaining scallion greens. Give it one final toss to ensure even distribution.
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14
Transfer immediately to a warmed serving platter and serve while the peanuts are still crunchy.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content keeps the meat succulent during high-heat stir-frying. If you can't find Chinkiang black vinegar, use a mix of balsamic vinegar and red wine vinegar as a substitute. To control the heat, keep the dried chilies whole; to make it extra spicy, snip them in half to release the seeds. 'Velveting' the chicken with cornstarch is the secret to that silky, tender texture found in professional Chinese kitchens. Ensure your wok is screaming hot before adding the meat to achieve the 'wok hei' or 'breath of the wok' flavor.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the savory sauce. Pair with a crisp, cold lager or a slightly sweet Riesling to cut through the heat of the chilies. Serve with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing, cooling contrast. A simple side of stir-fried bok choy or gai lan provides a nice nutritional balance and vibrant color. For a banquet-style meal, serve as part of a spread including Mapo Tofu and Dan Dan Noodles.