Kung Pao Chicken
The Sichuan classic: tender diced chicken stir-fried with dried chiles, tingly Sichuan peppercorns, scallions and roasted peanuts in a tangy savory sauce.
By Marisol Vance, Founder & Head of Recipe Development
Published March 1, 2026
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Level
- Medium
Real kung pao chicken is not gloopy or sweet; it is a lively Sichuan stir-fry that balances savory, tangy and slightly sweet with the smoky heat of dried chiles and the buzzing tingle of Sichuan peppercorns.
Diced thigh meat stays tender thanks to a quick velveting marinade with cornstarch. The chiles and peppercorns go into the hot oil first to perfume it, but they burn fast, so have everything prepped and within reach before you turn on the heat. Once you start, the whole dish comes together in about five minutes.
Black vinegar gives the sauce its distinctive malty tang. Serve immediately over steamed rice, and remember that the dried chiles are for flavor, not necessarily for eating.
- Authentic Sichuan tingle
- Five-minute stir-fry
- Crunchy roasted peanuts
Ingredients
Directions
Toss the chicken with 2 tsp of the soy sauce, the Shaoxing wine and 2 tsp of the cornstarch. Let it marinate for 15 minutes.
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