Chinese Kung Pao Chicken Recipe

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.7

Taste

8.0

Difficulty

9.2

Presentation

8.0

Nutrition

9.5

Value

9.2

Instructions

9.0

Ingredients

9.5

Time Accuracy

9.5

Would Make Again

9.3

Overall

Cooking Timeline

Prep 20 min

Cook 15 min

Step 1
Step 2
Step 3 5 min
Step 4
Step 5
Step 6
Step 7
Step 8 2 min

Ingredients

Servings

Units

Chicken Marinade

1 lb boneless skinless chicken thighs (cut into bite-sized cubes)
1 tbsp soy sauce
1 tbsp shaoxing rice wine
1 tsp cornstarch

Sauce

2 tbsp soy sauce
1 tbsp chinkiang vinegar (or rice vinegar)
1 tbsp hoisin sauce
1 tsp sugar
2 tbsp chicken broth
1 tsp cornstarch (for thickening)

Stir-fry

2 tbsp cooking oil
8 pieces dried red chilies (cut in half)
1 tsp sichuan peppercorns
2 cloves garlic (minced)
1 tsp ginger (minced)
3 stalks scallions (chopped, white and green parts separated)
1/2 cup roasted peanuts

Equipment

Wok Preferred for high-heat stir-frying
Mixing bowls For marinating and sauce prep
Spatula Heat-resistant stir-fry spatula

Instructions

1

In a bowl, combine chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.
2

In a separate small bowl, whisk together the sauce ingredients: soy sauce, Chinkiang vinegar, hoisin sauce, sugar, chicken broth, and cornstarch.
3

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
4

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.
5

Add the minced garlic, minced ginger, and white parts of the scallions, stir-frying for another 30 seconds.
6

Return the cooked chicken to the wok along with the roasted peanuts.
7

Give the sauce mixture a quick stir and pour it into the wok.
8

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 780g

Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

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

Overview

A classic stir-fry favorite featuring succulent chicken, peanuts, and a spicy-sweet sauce.

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