Kung Pao Chicken, the Authentic Way (宫保鸡丁)
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
2
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Calories
526 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken, the Authentic Way (宫保鸡丁)
Description
In this authentic Kung Pao Chicken recipe, chicken thighs or breast are cut into small cubes and marinated with cornstarch, water, and sesame oil to tenderize and prepare them for stir-frying. Peanuts are toasted separately to add crunch and nuttiness. The sauce includes light and dark soy sauces, black rice vinegar, Shaoxing rice wine, sugar, and cornstarch to create a glossy coating.
During stir-frying, dried chilies and Sichuan peppercorns are heated in oil until fragrant, imparting characteristic spicy and numbing notes. The chicken is cooked until no longer pink, then garlic, ginger, and scallions are added. The sauce is stirred in and combined with all ingredients to form a cohesive coating on the chicken and nuts. The dish offers a harmonious mix of spicy heat, tangy sweetness, and textured bites.
This dish is typically served hot with steamed rice. Checking the chicken for doneness by cutting a piece helps avoid overcooking and retaining juiciness. Sichuan peppercorns can be ground and sprinkled with peanuts if preferred instead of whole peppercorns to control spice levels.
Ingredients
For the chicken
- 11 oz chicken thighs or chicken breast, boneless & skinless
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
For the nuts
- ⅓ cup peanuts or cashew nuts
For the sauce
- 1 teaspoon soy sauce light
- 1 teaspoon dark soy sauce
- 1½ tablespoon black rice vinegar
- 1 teaspoon Shaoxing rice wine
- 2 teaspoon sugar
- 2 teaspoon cornstarch
- 1 tablespoon water
For stir-frying
- 2 tablespoon neutral cooking oil
- 10 dried chili halved and deseeded
- 1 teaspoon Sichuan peppercorn see note, whole
- 6 talks scallions cut into chunks
- 3 cloves garlic sliced
- 8 lices ginger
Instructions
Marinate the chicken
- Cut the chicken into small cubes (about 2cm) then put into a bowl.
- Add cornstarch and water. Mix until no more liquid can be seen.
- Add sesame oil. Stir to coat the chicken evenly. Set aside.
Toast the nuts
- Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.
- Remove from the heat when lightly brown. Transfer to a plate to cool.
Mix the sauce
- Add all the ingredients for the sauce to a bowl. Mix well then set aside.
Stir-fry the dish
- Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
- As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
- 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).
- 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.
- Stir in the toasted peanuts. Dish out then serve immediately with plain rice.
Notes
- You may replace whole Sichuan peppercorns with ground Sichuan pepper and sprinkle it along with roasted peanuts at the end for adjusted spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 526kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 43g | 253% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 536mg | 22% |
| Potassium | 727mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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