Kung Pao Chicken (宫保鸡丁): Spicy-Sweet Sichuan Classic

What is Kung Pao Chicken?

Kung Pao Chicken is a bold, stir-fried dish from Sichuan province, famous for its balance of heat, sweet, and tang. Traditionally made with diced chicken, dried chilies, Sichuan peppercorns, and peanuts, it's a firecracker of flavor and texture. This recipe respects the roots but works beautifully in a modern home kitchen.

The Roots of Kung Pao Chicken

Kung Pao Chicken—Gōng Bǎo Jī Dīng (宫保鸡丁)—traces its roots back to 19th-century Sichuan, named after Ding Baozhen, a Qing Dynasty governor whose official title was “Gong Bao.” Legend says he loved the dish so much it took his name. At its core, it’s simple: diced chicken, Sichuan peppercorns, and chilies. But simplicity here is deceptive—the alchemy of smoky, numbing, sweet, and sour built a recipe that traveled far beyond Sichuan.

When it hit the West, chefs adapted it, sometimes toning down the numbing peppercorns, sometimes leaning heavier on sweetness. The American take often tastes like comfort food, glossy and sticky, while the Sichuan original stays raw and fiery, balancing peppercorn tingle with sharp vinegar and charred chili heat. Both tell the same story: a dish so good it refused to stay in one place.

Ingredients for Kung Pao Chicken

For the Chicken:

• 1 lb boneless skinless chicken thighs, diced
• 1 tablespoon Shaoxing wine
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

For the Sauce:

• 2 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar (or rice vinegar)
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 2 teaspoon cornstarch
• 3 tablespoon water

Stir-Fry:

• 8–10 dried Sichuan Red Chilies (cut into halves, seeds removed if less heat is desired)
• 1 teaspoon Sichuan peppercorns, ground in a spice mill
• 2 garlic cloves, minced
• 1-inch ginger, finely minced
• ¼ cup roasted unsalted peanuts
• 2 scallions, chopped (white and green parts separated)
• 1 tablespoon neutral oil

Instructions

1. Marinate the chicken in soy sauce, Shaoxing wine, sesame oil, and cornstarch for at least 15 minutes.
2. Mix the sauce: Combine all sauce ingredients in a small bowl and whisk until smooth.
3. Heat the wok or skillet over medium-high heat. Add oil, then chilies and Sichuan peppercorns. Stir-fry until fragrant, about 30 seconds (don’t burn them).
4. Add chicken and stir-fry until browned and nearly cooked through.
5. Toss in ginger, garlic, and scallion whites, stir-frying for 1 minute.
6. Pour in the sauce, stir constantly as it thickens and coats the chicken, about 2–3 minutes.
7. Add peanuts and scallion greens, toss to combine. Serve hot.

What to Serve With Kung Pao Chicken

• Steamed jasmine rice or garlic fried rice
• Blanched bok choy or Chinese broccoli
• Pair with Hot and Sour Soup for a complete Sichuan experience

Recipe Tips

• Want it spicier? Keep the chili seeds.
• No Sichuan peppercorns? Try a dash of ground pink peppercorns for a mild buzz.
• Chicken breast works, but thigh stays juicier under high heat.

Kung Pao Chicken (宫保鸡丁)

Sam

Kung Pao Chicken is a bold, stir-fried dish from Sichuan province, famous for its balance of heat, sweet, and tang. Traditionally made with diced chicken, dried chilies, Sichuan peppercorns, and peanuts, it's a firecracker of flavor and texture. This recipe respects the roots but works beautifully in a modern home kitchen.

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Ingredients

  

For the Chicken:

• - 1 lb boneless skinless chicken thighs diced
• - 1 tablespoon Shaoxing wine
• - 1 teaspoon soy sauce
• - 1 teaspoon cornstarch
• - 1 teaspoon sesame oil

For the Sauce:

• - 2 tablespoon soy sauce
• - 1 tablespoon dark soy sauce
• - 1 tablespoon Chinese black vinegar or rice vinegar
• - 1 tablespoon hoisin sauce
• - 1 tablespoon sugar
• - 2 teaspoon cornstarch
• - 3 tablespoon water

Stir-Fry:

• - 8–10 dried red chilies cut into halves, seeds removed if less heat is desired
• - 1 teaspoon Sichuan peppercorns
• - 2 garlic cloves minced
• - 1-inch ginger finely minced
• - ¼ cup roasted unsalted peanuts
• - 2 scallions chopped (white and green parts separated)
• - 1 tablespoon neutral oil

Instructions

 

• Marinate the chicken in soy sauce, Shaoxing wine, sesame oil, and cornstarch for at least 15 minutes.
• Mix the sauce: Combine all sauce ingredients in a small bowl and whisk until smooth.
• Heat the wok or skillet over medium-high heat. Add oil, then chilies and Sichuan peppercorns. Stir-fry until fragrant, about 30 seconds (don’t burn them).
• Add chicken and stir-fry until browned and nearly cooked through.
• Toss in ginger, garlic, and scallion whites, stir-frying for 1 minute.
• Pour in the sauce, stir constantly as it thickens and coats the chicken, about 2–3 minutes.
• Add peanuts and scallion greens, toss to combine. Serve hot.

Notes

What to Serve With Kung Pao Chicken
- Steamed jasmine rice or garlic fried rice
- Blanched bok choy or Chinese broccoli
- Pair with Hot and Sour Soup for a complete Sichuan experience
Recipe Tips
- Want it spicier? Keep the chili seeds.
- No Sichuan peppercorns? Try a dash of ground pink peppercorns for a mild buzz.
- Chicken breast works, but thigh stays juicier under high heat.
Cultural Context
Named after a Qing Dynasty governor, Kung Pao Chicken has evolved from imperial dish to global staple. In Sichuan cuisine, it’s prized for ma la (麻辣) — the tingly-numbing spiciness that defines the region’s bold cooking style.

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