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5.0 from 243 votes

Kung Pao Chicken, the Authentic Way (宫保鸡丁)

Tender chicken cubes fried with aromatic spices & seasoned with a delicious sauce, Kung Pao chicken can be easily made at home. A tutorial is included.

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 2
Calories: 526 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the chicken
  • 11 oz boneless & skinless chicken thighs or chicken breast
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil
For the nuts
  • ⅓ cup peanuts or cashew nuts
For the sauce
  • 1 teaspoon light soy sauce
  • 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 chillies halved and deseeded
  • 1 teaspoon whole Sichuan peppercorn see note
  • 6 talks scallions cut into chunks
  • 3 cloves garlic sliced
  • 8 lices ginger

Instructions

Marinate the chicken
    Cup of Yum
  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.

Notes

  • You may replace whole Sichuan peppercorns with ground Sichuan pepper if you wish. In this case, sprinkle the pepper together with roasted peanuts at the end of the cooking process.

Nutrition Information

Serving 1serving Calories 526kcal (26%) Carbohydrates 18g (6%) Protein 39g (78%) Fat 35g (54%) Saturated Fat 5g (25%) Polyunsaturated Fat 43g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 148mg (49%) Sodium 536mg (22%) Potassium 727mg (21%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 397IU (8%) Vitamin C 9mg (10%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 526

% 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.