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Kung Pao Chicken

Juicy chicken stir-fried with dried chilies, Sichuan peppercorns, garlic, and ginger in a savory-sweet sauce. Hot, numbing, and deeply aromatic. Better than takeout.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Servings 3 servings

Ingredients
  

Chicken Marinade

  • 500 g chicken breast boneless, skinless, cut into 1-inch cubes
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon soy sauce
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Sauce

  • 0.5 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch

Stir-fry

  • 4 tablespoons vegetable oil divided
  • 5 cloves garlic minced
  • 1 teaspoon ginger minced
  • 10 dried chilies cut into 2cm pieces
  • 2 teaspoons ground Sichuan peppercorns
  • 4 stalks green onion white and green parts, cut into 2-inch pieces
  • 0.33 cup roasted peanuts unsalted

Instructions
 

  • Combine chicken cubes with Chinese cooking wine, soy sauce, baking soda, cornstarch, salt, and pepper. Mix well to coat. Refrigerate for 30 minutes.
  • Whisk together chicken stock, soy sauce, rice vinegar, Chinese cooking wine, dark soy sauce, sesame oil, brown sugar, and cornstarch until fully combined. Set aside.
  • Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the chicken in a single layer and stir-fry until golden brown and cooked through, about 3-4 minutes. Remove and set aside.
  • Add the remaining 2 tablespoons of oil to the wok. Add garlic, ginger, dried chilies, and ground Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Keep the heat high.
  • Return the chicken to the wok. Pour the sauce over and toss to coat everything evenly. Add the green onions and peanuts. Stir-fry for another 1-2 minutes until the sauce has thickened and everything is well coated.
  • Serve immediately over steamed rice or noodles.

Notes

**Baking soda in the marinade:** This is the velveting step. It breaks down the protein and gives the chicken a tender, silky texture. Don't skip it and don't over-marinate -- 30 minutes is enough, longer can make the texture mushy.
**Sichuan peppercorns:** These are not spicy -- they are numbing. That mouth-numbing sensation (ma la) is the defining characteristic of this dish. Use them ground. If you can't find them, the dish still works but loses a layer of authenticity.
**Dried chilies:** Don't eat them whole -- they're for flavor and heat in the oil. Adjust the quantity to your heat tolerance. 10 is medium-hot.
**High heat is non-negotiable:** This is wok cooking. The chicken needs to sear, not steam. Make sure your pan is fully ripping hot before the chicken goes in.
**Peanuts:** Use roasted and unsalted. Salted will throw off the sauce balance.