Kung Pao Chicken (宫保鸡丁)

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Kung Pao Chicken (宫保鸡丁)

Tender chicken with a perfect balance of spicy, sweet, and tangy. This classic Sichuan takeout favorite is surprisingly easy to make at home in just 25 minutes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4
Course: Stir-Fries
Cuisine: Sichuan
Ingredients Method Notes

Ingredients
  

Group 1: For the Chicken (鸡肉及腌制)
  • 500 g chicken 1 lb boneless chicken thighs, diced into 1-inch cubes (去骨鸡腿肉)
  • 1 tbsp light soy sauce 生抽
  • 1 tsp cornstarch 玉米淀粉
  • 1 tsp Shaoxing wine or dry sherry (料酒)
Group 2: For the Sauce (宫保酱汁)
  • 2 tbsp Chinese black vinegar or balsamic vinegar (陈醋/黑醋)
  • 1 tbsp light soy sauce 生抽
  • 1 tbsp granulated sugar 白糖
  • 1 tsp dark soy sauce 老抽 - 上色用
  • 1 tsp cornstarch 玉米淀粉
  • 2 tbsp water 水
Group 3: For Stir-frying (炒制配料)
  • 3 tbsp cooking oil 食用油
  • 10 dried red chilies seeded and halved (干辣椒)
  • 1 tsp Sichuan peppercorns 花椒
  • 3 cloves garlic minced (蒜末)
  • 1 inch ginger minced (姜末)
  • 1/2 cup roasted peanuts 熟花生米

Method
 

Step 1: In a medium bowl, combine the diced chicken with light soy sauce, cornstarch, and Shaoxing wine. Mix well and let it marinate for 10 minutes.
    Step 2: In a small bowl, whisk together all the ingredients for the sauce: black vinegar, light soy sauce, dark soy sauce, sugar, cornstarch, and water. Set aside.
      Step 3: Heat 2 tablespoons of oil in a wok over medium heat. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant (be careful not to burn them). Remove and set aside.
        Step 4: Turn the heat to high and add the remaining 1 tablespoon of oil. Add the marinated chicken and stir-fry until it's cooked through and lightly browned (about 3-4 minutes).
          Step 5: Add the minced garlic and ginger to the wok. Stir-fry for 30 seconds until fragrant.
            Step 6: Pour in the prepared sauce. Stir constantly until the sauce thickens and coats the chicken evenly.
              Step 7: Return the toasted chilies and peppercorns to the wok. Add the roasted peanuts. Give everything a quick toss to combine. Serve immediately with steamed rice.

                Notes

                Substitutions:
                - Chinese black vinegar → Balsamic vinegar (not perfect, but acceptable in a pinch).
                - Shaoxing wine → Dry sherry or chicken broth.
                - Chicken thighs → Chicken breast (works, but less juicy).
                 
                Storage & Reheating:
                - Store leftovers in an airtight container in the fridge for up to 3 days.
                - Reheat in a wok over medium-high heat. The peanuts will lose their crunch, so add fresh ones if you have them.
                - Not recommended for freezing.