Kung Pao Chicken is a classic Sichuan dish that perfectly balances savoury, sweet, spicy, and nutty flavours. Known for its bold taste and signature tingling sensation from Szechuan peppercorns, this dish has become a global favourite. While traditionally made with chicken, dried chilies, and peanuts, this version also incorporates vegetables like carrots and peas, adding both colour and texture to the dish. The combination of marinated chicken, aromatic spices, and a rich, glossy sauce makes every bite an explosion of flavour.
What sets Kung Pao Chicken apart is its layered heat and umami-rich sauce. The dried chilies bring fiery spice, while the Szechuan peppercorns introduce a mild numbing effect, a hallmark of authentic Sichuan cuisine. The sauce, made with soy sauce, hoisin, and rice vinegar, strikes the perfect balance of salty, tangy, and slightly sweet. The addition of roasted peanuts or cashews provides a satisfying crunch, complementing the tender chicken and vegetables.
This homemade Kung Pao Chicken is not only quick and easy to prepare but also adaptable to different spice levels and dietary preferences. Whether served over steamed rice or enjoyed on its own, it delivers restaurant-quality taste with fresh ingredients and simple techniques. Perfect for a weeknight dinner or a weekend treat, this dish brings the bold and exciting flavours of Sichuan cuisine straight to your kitchen.
Ingredients
For the Chicken Marinade:
- 500 grams chicken breast (diced)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon Shaoxing wine (optional)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/2 cup chicken stock
For the Stir-Fry:
- 2 tablespoons cooking oil (peanut or vegetable)
- 1 medium onion
- 2-4 dried red chilies (or red chili flakes to taste)
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 1 large carrot (diced)
- 1/2 cup frozen peas
- 1/2 cup roasted peanuts (optional)
- 2-3 spring onions (sliced)
- 2 teaspoons Szechuan Peppercorns (alternative 1 teaspoon of freshly ground black pepper and 1 teaspoon of coriander seeds, lightly crushed.)
Instructions
prepair:
- In a bowl, combine the diced chicken with soy sauce, cornstarch, and Shaoxing wine (if using). Mix well and let it marinate for at least 15-20 minutes.
- In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water or chicken broth. Set aside.
Stir-Fry:
- Heat cooking oil in a wok or large skillet over high heat.
- Add the marinated chicken and stir-fry until it's browned and cooked through. Remove the chicken from the wok and set it aside.
- Add the diced onion, dried red chilies, minced garlic, and minced ginger to the wok. Stir-fry for about 1-2 minutes, until fragrant.
- Add the diced carrots, and cook until they start to soften.
- Add the crushed coriander seeds, and black pepper, and stir in.
- Add the cooked chicken back to the wok.
- Pour the prepared sauce over the chicken and vegetables. Stir continuously until the sauce thickens.
- Add the frozen peas, and cook until heated through.
- Stir in the spring onions, and roasted peanuts if you are using them.
Serve:
- Serve the Kung Pao Chicken immediately over cooked rice.
Nutritional Information
- Per serving
- Energy: 310 kcal / 1296 kJ
- Fat: 12 g
- Protein: 30 g
- Carbs: 25 g
