Kung Pao Chicken (宫保鸡丁)

About This Recipe

Kung Pao Chicken (Gōng Bǎo Jī Dīng) is one of China's most iconic dishes, originating in Sichuan province. The combination of dried chillies and Sichuan peppercorns creates the famous 'mala' — simultaneously spicy and numbing — flavour profile that defines Sichuan cuisine. The dish is named after Ding Baozhen, a Qing dynasty governor of Sichuan who was posthumously given the title 'Kung Pao' (Palace Guardian).

Ingredients

Serves 4

• 500 gchicken breast or thigh(cut into 2cm cubes)
• 80 groasted peanuts
• 8dried red chillies(cut in half, seeds shaken out)
• 1 tspSichuan peppercorns(lightly toasted and coarsely crushed)
• 3 clovesgarlic(minced)
• 1 inchfresh ginger(minced)
• 4spring onions(cut into 2cm pieces)
• 2 tbspvegetable oil
• 1 tbspsoy sauce(for marinade)
• 1 tspcornstarch(for marinade)
• 2 tbspsoy sauce(for sauce)
• 1 tbsprice vinegar
• 1 tbspShaoxing rice wine or dry sherry
• 1 tbspsugar
• 1 tspsesame oil
• 1 tspcornstarch(for sauce, mixed with 2 tbsp water)

Instructions

1. 1

   Marinate the chicken

   Combine chicken with 1 tbsp soy sauce, 1 tsp cornstarch and a pinch of salt. Mix well and marinate 15 minutes.

2. 2

   Make the sauce

   Whisk together 2 tbsp soy sauce, rice vinegar, Shaoxing wine, sugar, sesame oil, and cornstarch-water slurry. Set aside.

3. 3

   Fry the aromatics

   Heat wok over high heat until smoking. Add oil. Add dried chillies and Sichuan peppercorns — fry 20 seconds until fragrant and slightly darkened. Add garlic and ginger — fry 15 seconds.

   A hot wok is essential for authentic 'wok hei' — the smoky breath of the wok.

4. 4

   Cook the chicken

   Add marinated chicken in a single layer. Let sear undisturbed 60 seconds, then stir-fry 2–3 minutes until cooked through.

5. 5

   Finish the dish

   Pour in the sauce. Toss to coat everything. Add spring onions and peanuts. Stir-fry 30 seconds until sauce thickens and coats the chicken.

6. 6

   Serve

   Serve immediately over steamed white rice. Garnish with extra spring onions.

Variations

• •

  Kung Pao Prawns: substitute chicken with jumbo prawns — cook time drops to 2 minutes.

• •

  Kung Pao Tofu: use extra-firm pressed tofu — pan-fry until crispy before adding to wok.

• •

  Less heat: reduce chillies to 3–4 and use regular black pepper instead of Sichuan peppercorn.

Storage

Refrigerate up to 3 days. Reheat in wok over high heat — do not microwave as peanuts go soft.

Frequently Asked Questions