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Kung Pao Chicken
Kung pao chicken combines small chicken pieces, roasted peanuts and dried chilli in a concentrated sweet-sour sauce. Sichuan pepper adds a tingling aroma distinct from chilli heat. The sauce should cling to the chicken without leaving the peanuts soggy.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Dried chillies vary greatly in heat; the listed count needs judgment based on size and variety. Chinkiang vinegar gives a different flavour from plain distilled vinegar. Mix the cornflour sauce before cooking and stir it again before adding.
Prepare all components before heating the wok. Toast aromatics carefully without blackening the chillies, cook chicken to 74°C and reduce the sauce briefly. Add peanuts near the end so they retain crunch.
Burnt dried chilli makes the whole dish bitter and smoky in an unpleasant way. A gummy sauce needs a little water and less reduction. If the chilli level is excessive, increase unsauced chicken rather than adding more sugar alone.
About This Recipe
Kung pao chicken combines small chicken pieces, roasted peanuts and dried chilli in a concentrated sweet-sour sauce. Sichuan pepper adds a tingling aroma distinct from chilli heat. The sauce should cling to the chicken without leaving the peanuts soggy.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Wok
- ✓ Mixing bowls
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Velvet the chicken: Mix chicken with half the soy sauce, Shaoxing wine, cornflour and one spoonful of water; rest for 15 minutes.
- Balance the sauce: Combine the remaining soy sauce, Chinkiang vinegar, sugar and water; taste for a clear sweet-sour balance.
- Toast the spices: Heat a wok, add half the oil and fry the dried chillies and Sichuan peppercorns briefly until fragrant, taking care not to blacken them.
- Sear the chicken: Add the remaining oil and chicken, spreading it out before stir-frying until browned and almost cooked.
- Glaze: Add garlic and ginger, then pour in the sauce and toss over high heat until it thickens around the chicken.
- Finish with crunch: Fold in peanuts and spring onion, check the chicken reaches 75°C and serve immediately with steamed rice.
Chef Notes & Tips
Fry the dried chillies only until deep red and aromatic; burnt chilli will make the whole sauce harsh.
Ingredient choices: Dried chillies vary greatly in heat; the listed count needs judgment based on size and variety. Chinkiang vinegar gives a different flavour from plain distilled vinegar. Mix the cornflour sauce before cooking and stir it again before adding.
Cooking control: Prepare all components before heating the wok. Toast aromatics carefully without blackening the chillies, cook chicken to 74°C and reduce the sauce briefly. Add peanuts near the end so they retain crunch.
If something goes wrong: Burnt dried chilli makes the whole dish bitter and smoky in an unpleasant way. A gummy sauce needs a little water and less reduction. If the chilli level is excessive, increase unsauced chicken rather than adding more sugar alone.
Ingredient Substitutions
- ↔ Chicken thigh → chicken breast, cooked slightly less
- ↔ Chinkiang vinegar → rice vinegar plus a small splash of balsamic
- ↔ Peanuts → roasted cashews if allergies permit
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Serve immediately with plain rice prepared separately. Identify peanuts clearly and tell diners that large dried chilli pieces are usually left uneaten.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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