Kung Pao Chicken, the Authentic Way (宫保鸡丁)
Ingredients
- 11 ozboneless & skinless chicken thighs
or chicken breast
- 1 tspcornstarch
- 1 tbspwater
- 1 tspsesame oil
- ⅓ cpeanuts
or cashew nuts
- 1 tsplight soy sauce
- 1 tspdark soy sauce
- 1 ½ tbspblack rice vinegar
- 1 tspshaoxing rice wine
- 2 tspsugar
- 2 tspcornstarch
- 1 tbspwater
- 2 tbspneutral cooking oil
- 10dried chillies
halved and deseeded
- 1 tspwhole sichuan peppercorn
see note
- 6stalks scallions
cut into chunks
- 3 clovesgarlic
sliced
- 8slices ginger
Directions
Marinate the chicken
- 1
Cut the chicken into small cubes (about 2cm) then put into a bowl.
- 2
Add cornstarch and water. Mix until no more liquid can be seen.
- 3
Add sesame oil. Stir to coat the chicken evenly. Set aside.
Toast the nuts
- 1
Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.
- 2
Remove from the heat when lightly brown. Transfer to a plate to cool.
Mix the sauce
- 1
Add all the ingredients for the sauce to a bowl. Mix well then set aside.
Stir-fry the dish
- 1
Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
- 2
As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
- 3
Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).
- 4
Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
- 5
Stir in the toasted peanuts. Dish out then serve immediately with plain rice.
Kung Pao Chicken, the Authentic Way (宫保鸡丁)
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About this Recipe
Dreaming of restaurant-quality Kung Pao Chicken, the Authentic Way, but intimidated by the thought of making it at home? This recipe brings the vibrant flavors of Sichuan cuisine right to your kitchen, proving that delicious Gong Bao chicken (宫保鸡丁) is totally achievable.
What sets this authentic Kung Pao chicken apart is the meticulous layering of flavors, starting with tender chicken cubes. We achieve that signature depth by frying the chicken with a powerhouse of aromatic spices—dried chillies, fragrant Sichuan peppercorns, fresh garlic, ginger, and scallions—all brought together by a perfectly balanced, savory sauce. The addition of peanuts offers a delightful textural contrast.
Prepare your palate for an exciting dance of flavors. You'll experience the savory richness of chicken, the delightful crunch of roasted nuts, and a tantalizing kick from the dried chillies and unique tingly sensation of Sichuan peppercorn. The sauce, a blend of light and dark soy sauce, black rice vinegar, Shaoxing rice wine, and a hint of sugar, creates a complex profile that is both spicy and slightly sweet, with a satisfying tang. Every bite offers a balance of textures and robust aromas, making for a truly satisfying main course with 526 calories per serving.
This recipe offers flexibility to suit your pantry and preferences. While boneless and skinless chicken thighs are fantastic for their tenderness, you can easily substitute with chicken breast if you prefer. For the nuts, peanuts are traditional, but cashew nuts make an excellent alternative for a different texture and richness. Feel free to adjust the number of dried chillies and Sichuan peppercorns to dial up or down the heat and tingle to your liking.
This authentic Kung Pao Chicken is a fantastic main course that shines alongside a simple bowl of steamed white rice, allowing its complex flavors to be the star of your meal.