📝 About This Recipe
A legendary staple of Szechuan cuisine, this dish is a masterclass in the 'Ma-La' flavor profile—the perfect harmony of numbing Szechuan peppercorns and spicy dried chilies. Our version features velvety, tender chicken breast, crunchy roasted peanuts, and a complex sauce that balances savory, sweet, and tangy notes. It is a vibrant, high-heat stir-fry that brings the bold, smoky 'wok hei' of Chengdu straight to your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1 lb Chicken Breast (cut into 1/2-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (dry sherry is a good substitute)
- 2 teaspoons Cornstarch (essential for 'velveting' the meat)
- 1 teaspoon Toasted Sesame Oil
The Kung Pao Sauce
- 2 tablespoons Chinkiang Black Vinegar (provides a deep, fruity acidity)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (mainly for a rich, mahogany color)
- 1 tablespoon Granulated Sugar
- 2 tablespoons Chicken Stock
- 1 teaspoon Cornstarch
Aromatics & Stir-Fry
- 10-15 pieces Dried Szechuan Chilies (snip in half and remove seeds 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 rounds, greens reserved for garnish)
- 1/2 cup Roasted Peanuts (unsalted)
- 3 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken with the light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Massage the marinade into the meat and let it sit for at least 20 minutes; this 'velveting' process ensures the chicken stays juicy.
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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 cornstarch in a small jug. Ensure the sugar is dissolved.
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3
Prep all your aromatics: slice the garlic, mince the ginger, and chop the scallion whites. Cut the dried chilies into 1-inch pieces, discarding as many seeds as possible to control the spice 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 to the wok and swirl to coat the sides. Add the marinated chicken in a single layer.
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6
Sear the chicken for 2-3 minutes, stirring occasionally, until the edges are golden and the meat is about 80% cooked through. Remove the chicken from the wok and set aside.
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7
Wipe the wok clean if necessary, then add the remaining 1 tablespoon of oil. Lower the heat to medium-high.
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8
Add the Szechuan peppercorns and dried chilies. Stir-fry for 30-45 seconds until the chilies turn a dark, fragrant red. Do not let them turn black/burnt.
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9
Toss in the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until the aromatics are intensely fragrant.
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10
Return the chicken to the wok and turn the heat back up to high. Toss everything together for 1 minute.
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11
Give the sauce mixture a quick whisk (cornstarch settles at the bottom) and pour it into the wok, drizzling it around the edges.
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12
Stir-fry vigorously for 1-2 minutes. The sauce will thicken rapidly and glaze the chicken beautifully.
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13
Add the roasted peanuts and the green parts of the scallions. Give it one final toss to incorporate.
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14
Transfer immediately to a serving platter. The chicken should be glossy and the peanuts still crunchy.
💡 Chef's Tips
Use Chinkiang Black Vinegar if possible; its complex, malty flavor is the 'secret' to authentic Kung Pao. Don't skip the velveting step with cornstarch, as it creates a protective barrier that keeps the chicken tender under high heat. If you are sensitive to heat, keep the dried chilies whole rather than cutting them open. Ensure your wok is screaming hot before adding the chicken to achieve 'wok hei' (the breath of the wok). Always have all your ingredients measured and ready (mise en place) because the actual cooking process happens in under 10 minutes.
🍽️ Serving Suggestions
Serve alongside steaming hot Jasmine rice or brown rice to soak up the savory sauce. Pair with a side of stir-fried bok choy or smashed cucumber salad to provide a refreshing crunch. A crisp, cold Riesling or a light lager balances the spicy and numbing Szechuan heat perfectly. For a family-style meal, serve with an egg drop soup or hot and sour soup as a starter.