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This recipe takes the bold flavors of Sichuan cuisine and makes it super easy to make at home. The star of the show is the Sichuan peppercorn, which gives it that numbing sensation. It’s like a spicy dance with the dried chilies. It’s a flavor explosion - savory, tangy, sweet, and spicy - that’s super satisfying.
I’ve always been intrigued by the mysterious Sichuan peppercorns and I wanted to try some classic dish from the area. You can make this recipe also by using whole black peppercorns but the end result won’t be as nearly as tasty. Sichuan peppercorns you may find in a supermarket but I got mine from a local asian store. I used the red variant, but the green one will do more than fine as well.
In my version of Kung Pao Chicken, I stay true to the original recipe, but I add a few of my own twists. I start with tender chicken pieces that I stir-fry with crunchy peanuts, aromatic garlic, and ginger. The sauce is a perfect balance of soy sauce, Chinese black vinegar, and a touch of sugar. To make it look and feel even better, I add crisp celery and bell peppers. They add a fresh sweetness to the dish.
Cooking this recipe is just as fun as eating it. There’s a relaxing part to tossing the chicken in the wok, watching the sauce bubble and coat each piece, and hearing the sizzle as everything comes together. It’s a quick and delicious meal that brings the flavors of Sichuan right to your kitchen.
Whether you’re trying to impress your dinner guests or just want a tasty weeknight meal, this Kung Pao Chicken is a winner. And guess what? The leftovers are just as good the next day!
What I cook with
The kitchen tools and equipment I use and recommend — linked to Amazon.ie.
Chicken Kung Pao is a spicy-sweet stir-fry with tender chicken, crunchy bell peppers, celery, and peanuts, all coated in a rich, savory sauce. Finished with Sichuan peppercorns and a touch of honey, this dish pairs perfectly with steamed rice for a satisfying, flavourful meal.
Total40 min
Prep20 min
Cook20 min
Servings5
Units
Servings
Cook ModeKeeps your screen on while cooking
Ingredients
Chicken & Marinade
500 gchicken breast, diced into bite-sized pieces
2 tbspsoy sauce
1 tbspShaoxing cooking wine (or dry sherry)
1 tbspcornstarch
Sauce
2 tbspsoy sauce
1 tbspdark soy sauce
1 tbspChinese black vinegar (or rice vinegar)
1 tbspShaoxing cooking wine
1 tspMSG
1 tspsesame oil
1 tbsphoney
2 tbspchicken stock powder
Stir Fry
1green bell pepper, chopped into bite-sized pieces
1red bell pepper, chopped into bite-sized pieces
2celery stalks, thinly sliced
3 clovegarlic, minced
2.5 cmginger, grated
6red chillies
6Sichuan peppercorns
3spring onions, chopped (white and green parts separated)
1.25 dlpeanuts
2 tbspvegetable oil
Instructions
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1In a bowl, combine the chicken pieces with soy sauce, cooking wine, and cornstarch. Let it marinate for at least 15-20 minutes while you prepare the rest of the ingredients.
2In a small bowl, mix together all the sauce ingredients: soy sauce, dark soy sauce, Chinese vinegar, Shaoxing wine, sugar, MSG, sesame oil, honey (or brown sugar), cornstarch and chicken stock powder. Set aside.
3Heat a dry pan over medium heat and lightly toast the Sichuan peppercorns for about a minute, being careful not to burn them. Ground and set aside.
4Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it’s browned and cooked through (about 4-5 minutes). Remove the chicken from the pan and set aside.
5Add the remaining tablespoon of oil to the pan. Stir-fry the dried red chilies, toasted Sichuan peppercorns, garlic, ginger (if using), and the white parts of the spring onions for about 1 minute until fragrant.
6Add the chopped green and red bell peppers and celery, and stir-fry for another 2-3 minutes until slightly softened but still crisp.
7Return the cooked chicken to the pan and toss with the vegetables.
8Pour in the prepared sauce and stir everything together, allowing the sauce to coat the chicken and vegetables. The chicken stock cubes will add a richer flavor, while the honey or brown sugar will balance it with sweetness.
9Add the toasted peanuts (or cashews) and the green parts of the spring onions. Stir-fry for another minute to combine.
10Transfer to a serving plate and enjoy with steamed rice.
Nutritional Information
309
kcalper serving15% RI
Fat15 g
21% RI
Saturated Fat2 g
10% RI
Carbohydrates16 g
6% RI
Sugar6 g
6% RI
Protein26 g
52% RI
Fibre2 g
8% RI
Sodium1600 mg
69% RI
Nutritional values are approximate and sourced from the USDA FoodData Central database. Reference intake (RI) percentages are based on a 2,000 kcal daily diet for an average adult.
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