Name: Kung Pao Chicken
Total time: 25 minutes
Yield: 4 servings
Ingredients: 1 Tbsp. low-sodium soy sauce; 2 tsp. Shaoxing wine (Chinese rice wine) or dry sherry; 1½ tsp. cornstarch; 1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes; 1 Tbsp. Chinese black vinegar; 1 tsp. low-sodium soy sauce; 1 tsp. hoisin sauce; 1 tsp. sesame oil; 2 tsp. sugar; 1 tsp. cornstarch; ½ tsp. ground Sichuan peppercorns; 2 Tbsp. peanut or vegetable oil; 8–10 dried red chiles such as Xiao Mi La (bird chiles) or chiles de árbol; 3 scallions, white and green parts separated, thinly sliced; 2 garlic cloves, minced; 1 tsp. minced or grated fresh ginger; ¼ cup unsalted dry-roasted peanuts

A serving bowl of kung pao chicken with bowls of rice.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

A beloved Chinese take-out staple, kung pao chicken boasts a balance of salt, sweet, tang, and heat that’s not difficult to create at home. Plus, doing so allows you to adjust the recipe to suit your pantry: Use cubed chicken thighs or breasts, swap out the peanuts for cashews or walnuts, or use more or fewer chiles to cater to your family’s palates. Like all stir-fries, this one comes together quickly and is best eaten hot, so be sure to prepare steamed white rice and any sides, like a smashed cucumber salad, before heating your skillet.

This classic version of kung pao pairs the fruity heat of dried red chiles with floral, tingle-inducing Sichuan peppercorns, creating the numbing flavor sensation known as mala, a signature of Sichuan cooking. Though many propose the dish originated in the southwestern province of China, cookbook author Fuchsia Dunlop explains, “its precise origins are hotly contested.” No matter kung pao’s provenance, Dunlop goes on to link the dish to an “eminent Qing Dynasty official known as Gong Bao (literally Palace Guardian)” who is said to have entertained with iterations of spicy stir-fried chicken in his official travels around China.

Once you’ve got the method, experiment. The kung pao sauce pairs well with chopped pork belly, ground lamb, or seared firm tofu and a heap of summer vegetables like zucchini, bok choy, and green beans.

This recipe was adapted for style from ‘The Chinese Takeout Cookbook’ by Diana Kuan. Buy the full book on Amazon or Bookshop.

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What you’ll need

Black Vinegar
$14 At Amazon
Shaoxing Rice Wine
$13 At Amazon
Red Sichuan Peppercorns
$10 At Amazon
Homtiem Organic Dried Red Bird Chiles
$8 At Amazon

Recipe information

Total Time
25 minutes
Yield
4 servings

Ingredients

Chicken and marinade:

1 Tbsp. low-sodium soy sauce

2 tsp. Shaoxing wine (Chinese rice wine) or dry sherry

1½ tsp. cornstarch

1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes

Sauce and assembly:

1 Tbsp. Chinese black vinegar

1 tsp. low-sodium soy sauce

1 tsp. hoisin sauce

1 tsp. sesame oil

2 tsp. sugar

1 tsp. cornstarch

½ tsp. ground Sichuan peppercorns

2 Tbsp. peanut or vegetable oil

8–10 dried red chiles such as Xiao Mi La (bird chiles) or chiles de árbol

3 scallions, white and green parts separated, thinly sliced

2 garlic cloves, minced

1 tsp. minced or grated fresh ginger

¼ cup unsalted dry-roasted peanuts

Preparation

Chicken and marinade:
Step 1
Whisk 1 Tbsp. low-sodium soy sauce, 2 tsp. Shaoxing wine or dry sherry, and 1½ tsp. cornstarch in a medium bowl to combine and dissolve cornstarch. Add 1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes; toss gently to coat. Let stand at room temperature 10 minutes or refrigerate up to 2 hours.
Sauce and assembly:
Step 2
Whisk 1 Tbsp. Chinese black vinegar, 1 tsp. low-sodium soy sauce, 1 tsp. hoisin sauce, 1 tsp. sesame oil, 2 tsp. sugar, 1 tsp. cornstarch, and ½ tsp. ground Sichuan peppercorns in a small bowl to combine and to dissolve sugar and cornstarch. Set aside.
Step 3
Turn on your stove’s exhaust fan (stir-frying dried chiles can get a little smoky). Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 2 Tbsp. peanut or vegetable oil and swirl to coat the base. Add 8–10 dried red chiles and stir-fry until chiles have just begun to blacken and oil is slightly fragrant, about 30 seconds. Add marinated chicken and stir-fry until no longer pink, 2–3 minutes.
Step 4
Add thinly sliced white parts of 3 scallions, 2 garlic cloves, minced, and 1 tsp. minced or grated fresh ginger and stir-fry about 30 seconds. Pour in reserved sauce and stir to coat chicken pieces. Stir in ¼ cup unsalted dry-roasted peanuts and cook another 1–2 minutes. Transfer to a serving plate, sprinkle with thinly sliced green parts of 3 scallions, and serve.
Editor’s note: This kung pao recipe first appeared on Epicurious in July 2013. Head this way for more great Chinese dishes with chicken →