Overview
A classic stir-fry favorite featuring succulent chicken, peanuts, and a spicy-sweet sauce.
About this recipe
An authentic recipe for classic Chinese Kung Pao chicken, combining savory marinated chicken, crunchy peanuts, and fiery Sichuan spices.
A classic stir-fry favorite featuring succulent chicken, peanuts, and a spicy-sweet sauce.
Ingredients
Chicken Marinade
Sauce
Stir-fry
Equipment
- Wok Preferred for high-heat stir-frying
- Mixing bowls For marinating and sauce prep
- Spatula Heat-resistant stir-fry spatula
Instructions
-
In a bowl, combine chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.
-
In a separate small bowl, whisk together the sauce ingredients: soy sauce, Chinkiang vinegar, hoisin sauce, sugar, chicken broth, and cornstarch.
-
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, then remove and set aside.
5 min -
Add the remaining oil to the wok. Toss in the dried red chilies and Sichuan peppercorns, stirring for about 30 seconds until fragrant and slightly darkened.
-
Add the minced garlic, minced ginger, and white parts of the scallions, stir-frying for another 30 seconds.
-
Return the cooked chicken to the wok along with the roasted peanuts.
-
Give the sauce mixture a quick stir and pour it into the wok.
-
Toss everything continuously for 1-2 minutes until the sauce thickens and coats the ingredients evenly, then garnish with green scallion parts and serve.
2 min
Nutrition
Calories
350
Protein
24g
Carbs
12g
Fat
22g
Fiber
2g
Sugar
5g
Sodium
780mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.3
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An exceptional balance of savory, spicy, and nutty flavors that brings authentic takeout style home.
Pros
- Bold flavors
- Quick cook time
- Great texture contrast
Cons
- Requires careful prep work before cooking
AI Insights
Summary
An authentic recipe for classic Chinese Kung Pao chicken, combining savory marinated chicken, crunchy peanuts, and fiery Sichuan spices.
Tips
- Prep all ingredients before heating the wok, as the cooking process moves very fast
- Use unsalted roasted peanuts to keep the salt levels balanced
- Serve hot over a bed of freshly steamed white rice
Substitutions
- Chicken thighs → Chicken breast
- Peanuts → Cashews
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Pairing
- Steamed jasmine rice
- Garlic stir-fried bok choy
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I make Kung Pao Chicken less spicy?
Yes, reduce the number of dried red chilies and omit the Sichuan peppercorns.
What can I use instead of Shaoxing wine?
Dry sherry or mirin makes a suitable substitute.
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4.9 expert rating
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