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Chinese Dinner Featured

Kung Pao Chicken

A quintessential Chinese stir-fry showcasing succulent chicken pieces, peanuts, and chili peppers wrapped in a rich glaze.

Medium 20 min prep 15 min cook 35 min total 4 servings 4.9/10
Ready in
35 minutes

Makes 4 servings

About This Recipe

A quintessential Chinese stir-fry showcasing succulent chicken pieces, peanuts, and chili peppers wrapped in a rich glaze.

A classic Sichuan recipe packed with bold spices and tender chicken.

Ratings

Expert Rating
4.9
95% confidence
Final Score
4.9
90% confidence

Category Scores

9.8
Taste
6.0
Difficulty
9.0
Presentation
7.5
Nutrition
9.0
Value
9.5
Instructions
9.0
Ingredients
9.5
Time Accuracy
9.5
Would Make Again
9.3
Overall

Cooking Timeline

Prep 20 min
Cook 15 min
  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6
  7. Step 7

Ingredients

Chicken Marinade

Sauce

Stir Fry

Equipment

  • Wok Preferred for authentic stir-frying
  • Chef's knife For dicing chicken and prepping veggies
  • Measuring spoons

Instructions

  1. 1

    In a bowl, mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.

  2. 2

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

  3. 3

    Heat oil in a wok or large skillet over high heat. Add dried chilies and Sichuan peppercorns until fragrant.

  4. 4

    Add marinated chicken and stir-fry until completely cooked through and lightly browned.

  5. 5

    Stir in garlic, ginger, and the white parts of the green onions until aromatic.

  6. 6

    Pour in the sauce mixture and let bubble until thickened and coating the chicken.

  7. 7

    Stir in roasted peanuts and remaining green onions, then remove from heat and serve.

Nutrition

Calories 350
Protein 26g
Carbs 12g
Fat 21g
Fiber 2g
Sugar 6g
Sodium 780g
Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An incredible balance of savory, spicy, and nutty flavors that beats takeout.

Pros

  • Quick to cook
  • Bold authentic flavor
  • Great crunch from peanuts

Cons

  • Requires precise prep work

Overview

A classic Sichuan recipe packed with bold spices and tender chicken.

AI Insights

Summary

A quintessential Chinese stir-fry showcasing succulent chicken pieces, peanuts, and chili peppers wrapped in a rich glaze.

Tips

  • Prep all ingredients before heating the wok, as cooking goes very fast
  • Use chicken thighs instead of breasts for a juicier texture
  • Toast the peanuts lightly if they are raw before adding them

Substitutions

  • Chicken thighs → Tofu or firm white fish
  • Peanuts → Cashews

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Pairing

Steamed jasmine rice Garlic bok choy

AI Cooking Assistant

Ask questions about this recipe — substitutions, timing, or technique.

Open Cooking Assistant

FAQ

Can I make it less spicy?
Yes, reduce the amount of dried red chilies and omit the Sichuan peppercorns.
What can I use instead of Chinkiang vinegar?
Apple cider vinegar or white balsamic vinegar can be used as a substitute.

About the Author

FindEdition Kitchen

Recipe tested and reviewed by the FindEdition culinary team.

Specialty: Chinese cuisine

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Compare & Alternatives

For higher ratings, consider Classic Japanese Chicken Katsu Curry (9.7/10). A quicker option is Classic American Smash Burger with Secret Sauce.

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