Name: Chicken Kung Pao
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Cuisine: Chinese-inspired
Ingredients: 500 g chicken breast, diced into bite-sized pieces; 2 tbsp soy sauce; 1 tbsp Shaoxing cooking wine (or dry sherry); 1 tbsp cornstarch; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp Chinese black vinegar (or rice vinegar); 1 tbsp Shaoxing cooking wine; 1 tsp MSG; 1 tsp sesame oil; 1 tbsp honey; 2 tbsp chicken stock powder; 1 green bell pepper, chopped into bite-sized pieces; 1 red bell pepper, chopped into bite-sized pieces; 2 celery stalks, thinly sliced; 3 clove garlic, minced; 2.5 cm ginger, grated; 6 red chillies; 6 Sichuan peppercorns; 3 spring onions, chopped (white and green parts separated); 1.25 dl peanuts; 2 tbsp vegetable oil

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!

Ingredients

Chicken & Marinade

500 g chicken breast, diced into bite-sized pieces

2 tbsp soy sauce

1 tbsp Shaoxing cooking wine (or dry sherry)

1 tbsp cornstarch

Sauce

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp Chinese black vinegar (or rice vinegar)

1 tbsp Shaoxing cooking wine

1 tsp MSG

1 tsp sesame oil

1 tbsp honey

2 tbsp chicken stock powder

Stir Fry

1 green bell pepper, chopped into bite-sized pieces

1 red bell pepper, chopped into bite-sized pieces

2 celery stalks, thinly sliced

3 clove garlic, minced

2.5 cm ginger, grated

6 red chillies

6 Sichuan peppercorns

3 spring onions, chopped (white and green parts separated)

1.25 dl peanuts

2 tbsp vegetable oil

Instructions

You can mark a step completed by clicking on it.

1 In 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.

2 In 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.

3 Heat 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.

4 Heat 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.

5 Add 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.

6 Add the chopped green and red bell peppers and celery, and stir-fry for another 2-3 minutes until slightly softened but still crisp.

7 Return the cooked chicken to the pan and toss with the vegetables.

8 Pour 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.

9 Add the toasted peanuts (or cashews) and the green parts of the spring onions. Stir-fry for another minute to combine.

10 Transfer to a serving plate and enjoy with steamed rice.

Chicken Kung Pao

Ingredients

Chicken & Marinade

Sauce

Stir Fry

Instructions

Nutritional Information

New recipes in your inbox

You might also like

Simple Chicken Stir Fry

Instant Pot Peanut Chicken Sauce

Chicken Katsu Curry