Kung Pao Chicken
Kung pao chicken, gong bao ji ding in Mandarin, is a classic Sichuan stir-fry of small cubes of chicken, dried chillies, Sichuan peppercorns, green onion and peanuts, tossed in a glossy sauce that is gently sweet and sour. The chillies are fried in the oil only until they darken, which flavours the oil without making the dish fiercely hot, and the Sichuan pepper adds a light tingle. Many restaurant versions outside China add bell peppers, celery or zucchini; the Sichuan version keeps to chicken, aromatics and nuts. Once the chicken has marinated, the cooking takes under 10 minutes.
By Mei Lin Tan
Published
- Prep Time
- 10 mins
- Cook Time
- 10 mins
- Marinate
- 10 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Kung Pao Chicken?
Marinate 500 g diced chicken thighs in soy sauce, Shaoxing wine and cornstarch in the fridge for 10 minutes. Fry 8-12 dried chillies and 1 tsp Sichuan peppercorns in hot oil until the chillies darken, then stir-fry the chicken with garlic, ginger and green onion for 4-5 minutes, until cooked through, 74°C (165°F). Toss with a soy, black vinegar and sugar sauce and 100 g roasted peanuts.
- Total time
- 30 mins
- Calories
- 455 per serving
- Protein
- 31 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Stir-frying
Ingredients
Chicken
Sauce
Stir-fry
Equipment
Wok or large skillet · Kitchen scissors · Mixing bowl · Small bowl
Quick Directions
Marinate the chicken
Coat the diced chicken in soy sauce, Shaoxing wine and cornstarch and refrigerate for 10 minutes.
Mix the sauce
Stir the sauce ingredients together.
Prepare the aromatics
Snip and seed the chillies and set out every ingredient by the stove.
Fry the chillies
Fry the chillies and Sichuan peppercorns in hot oil for 15-30 seconds, until the chillies darken.
Stir-fry the chicken
Stir-fry the chicken for 3-4 minutes, then add the garlic, ginger and green onion until the chicken is cooked through.
Add the sauce and peanuts
Toss with the sauce until glossy, then stir in the peanuts and serve with rice.
Step-by-Step Instructions
Every step for making kung pao chicken, written out in full.
Marinate the chicken
Pat the chicken dry and cut it into 1.5 cm cubes. In a bowl, mix it with the soy sauce, Shaoxing wine and cornstarch until every piece is coated. Cover and refrigerate for 10 minutes, or up to 2 hours, while you prepare everything else.
Mix the sauce
In a small bowl, stir together the soy sauce, dark soy sauce, black vinegar, sugar, cornstarch, water and sesame oil until the sugar and cornstarch dissolve.
Prepare the aromatics
Snip the chillies into 2 cm pieces with kitchen scissors and shake out as many seeds as you can; the seeds add heat and burn easily. Set the chillies, Sichuan peppercorns, garlic, ginger, green onions and peanuts next to the stove, because the stir-fry moves quickly.
Fry the chillies
Heat the wok over high heat until it just begins to smoke, add the oil and swirl to coat. Turn the heat to medium, add the chillies and Sichuan peppercorns and stir-fry for 15-30 seconds, until the chillies darken to a deep red and smell toasty. Don't let them turn black: burnt chillies make the dish bitter, so if they scorch, wipe out the wok and start again.
Stir-fry the chicken
Turn the heat to high and add the chicken, spreading it out. Leave it for 30 seconds, then stir-fry for 3-4 minutes, until the pieces separate and turn opaque. Add the garlic, ginger and green onion pieces and stir-fry for 1 minute more, until fragrant. Cut the largest piece of chicken open to check it is cooked through with no pink in the centre; chicken pieces should reach 74°C (165°F).
Add the sauce and peanuts
Stir the sauce again, pour it into the wok and toss for 30-60 seconds, until it thickens and coats the chicken in a glossy glaze. Turn off the heat, stir in the peanuts and scatter with the sliced green onion tops. Serve right away with steamed rice.
Recipe Tips
- Cut the chicken to about the size of the peanuts and green onion pieces, so every mouthful has a little of each.
- Raw peanuts: fry 100 g raw skin-on peanuts in the 3 tbsp oil over medium-low heat for 4-5 minutes, stirring, until they crackle and turn golden inside. Lift them out, let them cool so they crisp, then use the same oil for the chillies.
- Chinese black vinegar gives the sauce its rounded, malty sourness. If you can't find it, use rice vinegar with a dash of balsamic.
- Thighs stay juicy at the high heat of a wok. If you use breast, take it off the heat as soon as it is cooked through.
- Most people eat around the dried chillies. They are there to flavour the oil.
Variations
- Kung pao shrimp: use 500 g peeled raw shrimp and stir-fry them for 2-3 minutes, until pink and opaque, before adding the sauce.
- Kung pao tofu: use 400 g extra-firm tofu, pressed, cut into 2 cm cubes and pan-fried until golden, with water in the sauce instead of stock.
- Add 1 diced red or green bell pepper or 2 sliced celery stalks with the garlic, as many restaurants outside China do.
- Milder: use 4-5 chillies with every seed removed. Hotter: leave some of the seeds in.
Nutrition (per serving)
| Calories | 455 |
|---|---|
| Protein | 31 g |
| Carbs | 14 g |
| Fat | 30.5 g |
| Saturated fat | 4.5 g |
| Fibre | 3 g |
| Sugar | 5 g |
| Sodium | 680 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days. The peanuts soften as they sit, and freezing is not recommended.
- Reheat
- Reheat in a hot wok or skillet with a splash of water for 2-3 minutes, stirring, or in the microwave, until steaming hot, 74°C (165°F).
Kung Pao Chicken FAQs
What does kung pao mean?
Kung pao, or gong bao, comes from an official title in imperial China, often translated as palace guardian. The dish is usually linked to a Qing-dynasty governor of Sichuan who held that title. Ji ding means diced chicken, so gong bao ji ding is the full Chinese name.
Is kung pao chicken very spicy?
Less than it looks. The dried chillies are fried just long enough to flavour the oil, and most people eat around them. The heat is moderate, with a light tingle from the Sichuan pepper and a sweet-sour sauce. Shake out the chilli seeds and use fewer chillies for a milder dish.
How is Sichuan kung pao chicken different from the takeout version?
The Sichuan version keeps to diced chicken, dried chillies, Sichuan pepper, green onion and peanuts in a small amount of sweet-sour sauce. Many takeout versions add bell peppers, celery or zucchini, use more sauce and sometimes leave out the Sichuan pepper.
Can I make kung pao chicken without Shaoxing wine?
Yes. Use the same amount of dry sherry, or low-sodium chicken stock or water if you don't cook with alcohol. The wine adds aroma to the marinade, but the dish still works without it.
Is kung pao chicken gluten-free?
Not as written. Soy sauce, Shaoxing wine and Chinese black vinegar usually contain wheat. For a gluten-free version, use tamari instead of soy sauce, leave out the dark soy sauce, use dry sherry instead of Shaoxing wine and rice vinegar instead of black vinegar, and check every label.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
