Classic Kung Pao Chicken
A famous Chinese stir-fry with tender chicken pieces, crunchy peanuts, and a mix of bell peppers and green onions, all tossed in a bold and spicy sauce. A quick and exciting meal for two.
Marinate the chicken
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine or dry sherry, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Mix well to coat the chicken evenly. Let it sit for at least 15 minutes to marinate.
💡 Pro Tips:
- •Marinating helps the chicken become tender and flavorful.
- •Shaoxing wine or dry sherry adds depth to Chinese dishes.
Prepare the sauce
In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar or rice vinegar, 1 tablespoon sugar, 1 teaspoon chili garlic sauce (or doubanjiang), 1 teaspoon cornstarch, 2 tablespoons chicken broth or water, and 1/2 teaspoon sesame oil. Stir until the sugar and cornstarch are dissolved.
💡 Pro Tips:
- •Have the sauce ready before you start cooking, as stir-fries cook very quickly.
- •Chinese black vinegar offers a unique tang; rice vinegar is a good substitute.
Stir-fry aromatics and chilies
Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add the 15-20 dried red chilies and 1/2 teaspoon Sichuan peppercorns (if using). Cook for 30 seconds to 1 minute, stirring constantly, until they are fragrant (smell pleasant and aromatic). Be careful not to burn them. Remove the chilies and peppercorns from the wok and set aside, leaving the flavored oil.
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Be careful not to burn the chilies, as they will become bitter.
Cook chicken and vegetables
Add the remaining 1 tablespoon neutral oil to the hot wok. Add the marinated chicken and cook for 3-5 minutes, stirring, until it is cooked through and lightly browned. Push the chicken to one side of the wok. Add the minced garlic and grated ginger to the empty side and cook for 30 seconds until fragrant. Add the red bell pepper pieces and green bell pepper pieces. Stir-fry for 2-3 minutes until they are tender-crisp.
💡 Pro Tips:
- •Tender-crisp means the vegetables are cooked but still have a slight bite.
- •Do not overcrowd the wok; cook chicken in batches if necessary.
Combine and finish
Pour the prepared sauce into the wok, stirring constantly as it thickens. Add the cooked chicken, bell peppers, green onions, and the toasted peanuts. Return the reserved dried chilies and Sichuan peppercorns to the wok. Toss everything together vigorously to coat evenly. Cook for 1-2 minutes until everything is well combined and heated through.
💡 Pro Tips:
- •Stir the sauce well before adding to prevent the cornstarch from clumping.
- •Tossing quickly ensures all ingredients are evenly coated.
Serve
Serve the Classic Kung Pao Chicken immediately with steamed white rice.
💡 Pro Tips:
- •Kung Pao Chicken is best enjoyed hot and fresh.
- •You can adjust the spiciness by adding more or fewer dried chilies.
- Large wok or skillet
- Small bowls (for marinade and sauce)
- Whisk
- Spatula or tongs
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a gluten-free version, use tamari instead of regular soy sauce and ensure any chili sauce or doubanjiang is gluten-free.
- 💡If you do not like spicy food, reduce the number of dried chilies or omit them entirely.
- 💡Toasted peanuts add essential crunch; do not skip them!
- 💡Prep all your ingredients (chop vegetables, mix sauces) before you start cooking, as stir-frying is very fast.
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