why make this recipe
Kung Pao Chicken is a beloved dish from Chinese cuisine, known for its balance of flavors and textures. The combination of tender chicken, crunchy peanuts, and spicy chilies creates a delightful experience in every bite. It’s easy to make at home and can be tailored to fit your taste preferences. Plus, it’s a great way to spice up your weeknight dinners!
how to make Kung Pao Chicken
Ingredients
- 1 lb / 500g chicken thigh (cut into bite-size pieces)
- 2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp Chinese cooking wine
- 3 tbsp sugar (any)
- 1/2 tsp sesame oil
- 1/3 cup water
- 2 tbsp peanut oil (or other cooking oil)
- 2 garlic cloves (minced)
- 1 tsp ginger (finely chopped)
- 6 – 10 dried chilies (adjust to taste, cut into 2cm/3/4" pieces, most seeds discarded)
- 3 green onions (cut into 2cm/3/4" pieces, white parts separated from green)
- 1.5 tsp ground Sichuan peppercorns (adjust to taste)
- 3/4 cup whole peanuts (or 1/2 cup halved, roasted unsalted)
Directions
Sauce & Marinade Chicken:
- Mix cornflour and light soy sauce in a small bowl until the cornflour is dissolved. Then mix in the remaining sauce ingredients except for water.
- Pour 1.5 tablespoons of the sauce over the chicken. Toss to coat and set aside for 10 – 20 minutes.
- Add water to the remaining sauce mixture and set it aside.
Stir Fry:
- Heat the oil in a wok over high heat. Add the minced garlic, chopped ginger, and dried chilies. Cook for 30 seconds or until fragrant.
- Add the marinated chicken and cook until it turns white. Then, add the white part of the green onions. Cook until the chicken is fully cooked, about 2 minutes.
- Pour in the sauce and add the ground Sichuan pepper. Bring to a simmer, mixing constantly until almost all the sauce reduces to a thick syrup.
- Just before finishing, mix in the peanuts and the green part of the green onions. Taste the dish and add more Sichuan pepper if you prefer more heat!
- Serve immediately with rice. For a low-carb option, you can use cauliflower rice.
how to serve Kung Pao Chicken
Serve Kung Pao Chicken hot, garnished with additional green onions. It pairs perfectly with steamed rice or cauliflower rice for a healthier alternative.
how to store Kung Pao Chicken
You can store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in a microwave until hot.
tips to make Kung Pao Chicken
- Make sure to marinate the chicken. This step is key to infuse flavor.
- Adjust the number of dried chilies to control the spice level.
- For a crunchier texture, remember to use roasted unsalted peanuts.
variation
You can swap chicken for tofu or shrimp for a different protein. Feel free to add vegetables like bell peppers or broccoli for more nutrition.
FAQs
Q: Can I make Kung Pao Chicken ahead of time?
A: Yes, you can prepare the chicken and sauce in advance, but it’s best to cook it fresh for the best taste.
Q: Is Kung Pao Chicken very spicy?
A: The spice level can be adjusted based on how many dried chilies and Sichuan peppercorns you use. You can reduce or increase them according to your preference.
Q: What else can I serve with Kung Pao Chicken?
A: Besides rice, you can serve it with noodles or a simple salad to balance the meal.
Kung Pao Chicken
Ingredients
For the Marinade
- 1 lb 1 lb / 500g chicken thigh (cut into bite-size pieces) Tender chicken thigh works best for this dish.
- 2 tsp 2 tsp cornflour / cornstarch Used to help coat the chicken.
- 1 tbsp 1 tbsp light soy sauce Provides saltiness and depth.
- 1.5 tbsp 1.5 tbsp dark soy sauce For color and richer flavor.
- 2 tbsp 2 tbsp Chinese black vinegar Adds a characteristic tangy flavor.
- 1 tbsp 1 tbsp Chinese cooking wine Enhances the overall flavor.
- 3 tbsp 3 tbsp sugar (any) Can be adjusted to taste.
- 1/2 tsp 1/2 tsp sesame oil Adds a nutty aroma.
- 1/3 cup 1/3 cup water Used in the sauce preparation.
For Cooking
- 2 tbsp 2 tbsp peanut oil (or other cooking oil) Peanut oil is preferred for its flavor.
- 2 cloves 2 garlic cloves (minced) Adds aromatic flavor.
- 1 tsp 1 tsp ginger (finely chopped) Fresh ginger is best for flavor.
- 6 - 10 pieces 6 – 10 dried chilies (adjust to taste, cut into 2cm/3/4" pieces, most seeds discarded) Spice level can be adjusted.
- 3 pieces 3 green onions (cut into 2cm/3/4" pieces, white parts separated from green) White and green parts are added at different times.
- 1.5 tsp 1.5 tsp ground Sichuan peppercorns (adjust to taste) Adds numbing spice; adjust as preferred.
- 3/4 cup 3/4 cup whole peanuts (or 1/2 cup halved, roasted unsalted) Use roasted for crunch.
Instructions
Sauce & Marinade Chicken
- Mix cornflour and light soy sauce in a small bowl until the cornflour is dissolved.
- Then mix in the remaining sauce ingredients except for water.
- Pour 1.5 tablespoons of the sauce over the chicken, toss to coat, and set aside for 10 – 20 minutes.
- Add water to the remaining sauce mixture and set it aside.
Stir Fry
- Heat the oil in a wok over high heat.
- Add minced garlic, chopped ginger, and dried chilies. Cook for 30 seconds or until fragrant.
- Add the marinated chicken and cook until it turns white.
- Then add the white part of the green onions and cook until the chicken is fully cooked, about 2 minutes.
- Pour in the sauce and add the ground Sichuan pepper. Bring to a simmer, mixing constantly until almost all the sauce reduces to a thick syrup.
- Just before finishing, mix in the peanuts and the green part of the green onions.
- Taste the dish and add more Sichuan pepper if you prefer more heat!
- Serve immediately with rice, or for a low-carb option, use cauliflower rice.