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.

🛒 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

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.

🌍 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.

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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