This then is your challenge – to take the initiative and dare to be divine – not as a perfect kind of superhuman beyond all suffering, but as a fallible, mortal, ordinary, but fiercely courageous human, down to earth and rooted in the earth.

Richard Rudd

Skip Takeout Tonight With This Kung Pao Chicken Recipe!

My first taste of authentic Kung Pao Chicken was during a memorable trip to China with my husband. It was a delightful blend of slight spiciness, savory notes, and a touch of tang that was completely different from what I’d experienced back home in the States. This experience ignited a passion in us to recreate this dish, leading us to take cooking classes in Shanghai and a small village near Guangxi, learning the secrets to perfecting Kung Pao Chicken.

The magic really lies in the Kung Pao sauce! By incorporating Szechuan peppercorns, black vinegar, and white pepper, you can elevate the flavor of this classic dish.

What is Kung Pao Chicken?

Kung Pao Chicken is a spicy dish hailing from the Sichuan Province of southwestern China. It features bite-sized cubes of chicken, paired with peanuts, chili peppers, green onions, and Sichuan peppercorns. Over time, it has evolved and found its way across various regions of China, with some variations being less spicy than the authentic Sichuan style.

Kung Pao Chicken Ingredients

• Chicken breast: You can also use chicken thighs, cut into ¾-inch bite-sized pieces.
• Kung Pao Sauce: Combine dark soy sauce, black vinegar (or rice wine vinegar), sugar, water, and white pepper for a flavorful sauce.
• Cornstarch: This is essential for creating a crispy coating on the chicken, allowing the sauce to adhere better.
• Soy sauce: A base ingredient for depth of flavor.
• Chinese cooking wine: Shaoxing wine adds a delightful sweet, nutty flavor.
• Sesame oil: Used in the marinade to add richness.
• Peanut oil: For stir-frying, enhancing the overall flavor profile.
• Garlic and ginger: These aromatics are key to elevating the dish’s flavor.
• Dried red Chinese chilies: Use varieties like Tianjin or milder chiles de Arbol for heat. Avoid using dried Thai red chiles, as they are too hot!
• Celery: Optional, but adds a nice crunch.
• Szechuan peppercorns: These are essential for the authentic flavor of Kung Pao Chicken.
• Green onions: For a fresh, aromatic touch.
• Roasted peanuts: Adds a nutty crunch to the dish.

How to Make Kung Pao Chicken

1. Marinate the chicken: Place the chicken cubes into a medium bowl, sprinkle with cornstarch and salt. Add the soy sauce, Chinese wine, and sesame oil, and toss thoroughly. This technique is known as velveting and ensures the chicken remains tender.




2. Make the Kung Pao Sauce: In a small bowl, whisk together the dark soy sauce, black vinegar, sugar, water, and white pepper until the sugar is fully dissolved.




3. Mise en place: Chop the garlic, ginger, and green onions. Gather all ingredients near your cooking space for easy access.




4. Stir fry: Turn on your kitchen hood fan. Heat a large wok or skillet over medium-high heat and add peanut oil. Once hot, stir in the garlic, ginger, and dried chilies, stirring constantly for 30-45 seconds—be cautious not to inhale too deeply! Add in the marinated chicken and stir until no longer pink, about 3 minutes. If using celery, add it now. Reduce heat to medium, pour in the Kung Pao sauce and scrape down the bowl to capture all the sugar. Bring to a simmer, add the green onions, and cook for another 1-2 minutes. Stir in peanuts at the end.




5. Season: Taste your dish and adjust the saltiness and spice levels according to your preferences. You can add a splash more black vinegar or some sugar if desired.




6. Serve: Your Kung Pao Chicken is now ready to be served! You can enjoy it over rice or in crispy lettuce wraps.

Can I Make This Recipe for Kung Pao Chicken in Advance?

Absolutely! You can marinate the chicken in advance and store it in the fridge for up to 3 days before you cook it. Alternatively, you can stir-fry it ahead of time and simply reheat it in a wok or saucepan before serving.

Best Kung Pao Chicken Recipe Tips

1. Add vegetables: Feel free to stir-fry a mix of vegetables like mushrooms, bell peppers, carrots, broccoli, or zucchini. Cook them first until tender-crisp, then add them at the end to avoid excess moisture.
2. Control heat: Adjust the heat to your liking by choosing the right chiles. Remove seeds if you need to temper the heat from spicier varieties.
3. Make your own peanut oil: If you don’t have peanut oil, heat up some oil and add peanuts to infuse the oil with rich flavor.
4. Go vegan: Substitute tofu for chicken to create a delicious Kung Pao Tofu version of this dish.

How to Serve Chicken Kung Pao

Traditionally, Kung Pao Chicken is served with fluffy Jasmine rice. For a low-carb option, consider serving it over cauliflower rice.

Chicken Kung Pao Storage Directions

You can store leftovers in an airtight container in the refrigerator for up to four days. Simply reheat in a sauce pan, wok, or microwave when ready to enjoy!