Kung Pao Chicken
Ingredients
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- 1 1/4 pounds boneless skinless chicken thighs – cut into 0.75-inch pieces
- 1 tbsp light soy sauce – for marinade
- 1 tbsp Shaoxing wine – for marinade
- 1 tbsp cornstarch – for marinade
- 1/4 tsp kosher salt – for marinade
- 1 1/2 tbsp sugar – for sauce
- 1 1/2 tbsp black vinegar (Chinkiang) – for sauce
- 1 tbsp light soy sauce – for sauce
- 1 tsp dark soy sauce – for sauce
- 1/4 cup water – for sauce
- 2 tsp cornstarch – for sauce
- 4 each scallions – cut into 1-inch pieces; whites and greens separated
- 3 cloves garlic – minced
- 1 tbsp ginger – minced
- 3 tbsp peanut oil
- 1 tsp Sichuan peppercorns – lightly crushed
- 12 pieces dried red chiles – snipped into 1-inch pieces; most seeds discarded
- 1/2 cup roasted peanuts
Instructions
1. In a bowl, combine the chicken thighs with light soy sauce (for marinade), Shaoxing wine (for marinade), cornstarch (for marinade), and kosher salt; toss well and let stand 15 minutes.
2. In a separate bowl, whisk together the sugar, black vinegar (Chinkiang), light soy sauce (for sauce), dark soy sauce, water, and cornstarch (for sauce) until smooth; set aside.
3. Heat a wok over high heat until lightly smoking. Add the peanut oil, then the Sichuan peppercorns and dried red chiles; stir-fry until fragrant and the chiles deepen slightly in color, 30–45 seconds (do not burn).
4. Add the marinated meat and stir-fry over high heat until nearly cooked through and lightly browned at the edges, 3–4 minutes.
5. Add the ginger and garlic, then the whites from the scallions (cut into 1-inch pieces); stir-fry until aromatic, 30–60 seconds.
6. Stir the sauce to recombine and pour it into the wok; cook, tossing constantly, until it thickens and glazes the meat, 1–2 minutes, and the meat is just cooked through.
7. Fold in the roasted peanuts and the reserved greens; toss 20–30 seconds. Serve immediately with steamed rice if desired.
Kung Pao Chicken is a Sichuan stir-fry famous for its ma-la balance: the numbing citrusy tingle of Sichuan peppercorns and the warm heat of dried chiles, wrapped in a glossy, tangy-sweet sauce. Tender, velveted chicken is paired with toasty peanuts and scallions for contrast in texture and flavor. The result is a dish that is bold yet balanced, with aromas that are smoky, peppery, and slightly caramelized.
Originating in Sichuan Province, the dish is associated with Ding Baozhen, a Qing Dynasty official whose title, Gong Bao (palace guardian), inspired its name. Over time, Kung Pao Chicken traveled widely: in Sichuan it remained lean and pepper-forward, while abroad it picked up extra vegetables and sweeter sauces. Despite variations, the core of the dish—wok-fired chiles and peppercorns, diced chicken, peanuts, and a vinegar-soy glaze—remains a hallmark of classic Sichuan cooking.