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🇨🇳 A TASTE OF CHINA
Kung Pao Chicken.
Sichuan's iconic stir-fry — tender chicken with crispy peanuts, dried chilies, and the numbing buzz of Sichuan peppercorns in a glossy sweet-spicy sauce.
- Total time
- 25 min
- Servings
- 4 people
- Difficulty
- Easy
Ingredients
For 4 servings · Check off as you go
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Let's make it.
5 stepsMarinate the chicken
Mix chicken with soy sauce, Shaoxing wine, cornstarch, and white pepper. Marinate for 15 minutes.
15 min
Make the kung pao sauce
Mix soy sauce, black vinegar, hoisin, sugar, and cornstarch in a small bowl.
2 min
Bloom the chilies
Heat wok until smoking. Add oil, then whole dried chilies and Sichuan peppercorns. Stir 20 seconds until fragrant (they will darken slightly).
1 min
Stir-fry
Add garlic and ginger, stir 10 seconds. Add chicken in a single layer, cook 2-3 minutes without stirring, then toss. Add sauce and toss to coat.
5 min
Finish
Add peanuts and green onions, toss 30 seconds. Serve immediately over steamed rice.
2 min
Cooking Tips
Use a very hot wok and work quickly — stir-frying should take less than 5 minutes. The Sichuan peppercorns provide a unique "mala" (numbing-spicy) sensation; do not skip them.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 480 kcal
- protein
- 38 g
- carbs
- 28 g
- fat
- 22 g
- fiber
- 3 g
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