Skip the takeout and make this Kung Pao Chicken at home! This spicy, sweet Chinese stir-fry is made with hot chilies, Szechuan peppercorns, garlic, ginger, and unsalted peanuts. Serve with rice during the week.
What is kung pao chicken?
Kung Pao Chicken (also known as Gong Bao or Kung Pow) is probably the dish most associated with Chinese food in America. This dish is also one of the most authentic dishes on Chinese restaurant menus and owes its fiery flavor to two special ingredients: Chilies and Szechuan peppercorns.
If you like spices, then this is your dish. Any dried red chillies can be used and the Szechuan peppercorns are optional, although the dish isn’t the same without them and there’s no good substitute. Other key ingredients in this dish include sesame oil, garlic, ginger, and unsalted peanuts.
Like all stir-fries, this is quick, cheap, and flavorful. It is also an exemplary example of Szechuan cuisine due to its combination of sweet, sour, salty and pungent flavors. Serve it with rice and a hearty dark beer for a weeknight meal!
The chilies for Kung Pao Chicken
The chilies most commonly used in Chinese cuisine are Tien Tsin chilies, named after their province of origin. They are quite hot and have an earthy pungency. If you can’t find that exact variety, you can substitute dried red chillies.
In fact, Szechuan (or Sichuan) peppercorns were banned by the FDA until 2005 due to their potential to transmit citrus canker. Now they are allowed to be imported, but only after they have been heat treated.
Rather than being hot or pungent, Szechuan peppercorns are more lemony, producing a slightly numbing, tingly sensation as opposed to the burning, pungent sensations of peppers and chilies (think tingling on your tongue from a fizzy drink).
You can find both spices in Asian markets or simply order them online (Penzey’s is a great source for both Tien Tsin peppers and Szechuan peppercorns). You can also find Shaoxing rice wine and Chinkiang vinegar in Asian markets or order them online, although sherry and apple cider vinegar are good substitutes.
The best chicken for this pan
Boneless, skinless chicken breasts work well for this recipe, although you can swap in boneless, skinless thighs if you prefer. The exact weight of your chicken breast doesn’t matter much; just get two big boobs and you’ll be fine.
More Chinese takeout favorites to take home!
Easy Chicken Lo Mein
Quick and easy egg drop soup
Fire Cracker Chicken
Broccoli Beef Stir Fry
Chicken Sweet-sour
1:48
Check out this kung pao chicken recipe
Kung Pao Chicken
ingredients
- For the marinade
-
2 teaspoons soy sauce
-
1 1/2 teaspoons sherry or Shaoxing rice wine
-
1 tablespoon of water
-
2 teaspoons cornstarch
- for the sauce
-
3 teaspoons Chinkiang vinegar or 2 teaspoons apple cider vinegar
-
2 teaspoons soy sauce
-
1 teaspoon sesame oil
-
1 tablespoon of water
-
3 teaspoons of sugar
-
1 teaspoon cornstarch
- For the chicken
-
2 large boneless skinless chicken breasts
-
8 dried chillies (preferably Tien Tsin variety)
-
2 1/2 tablespoons sesame oil
-
1 teaspoon whole Szechuan peppercorns (optional)
-
1 tablespoon freshly grated ginger
-
3 garlic cloves, thinly sliced
-
6 spring onions, chopped
-
2/3 cup roasted, unsalted peanuts
method
-
Marinate Chicken:
Mix the ingredients for the marinade. Cut the chicken into bite-sized pieces, toss in the marinade and set aside.
-
Whisk together the sauce ingredients:
Combine all the ingredients for the sauce, tossing well to ensure the cornstarch is fully incorporated. Put aside.
-
Prepare the spices:
Break up the chilies and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, if you keep the seeds it will be almost inedible).
-
Frying chilies and peppercorns:
In a wok or large skillet, add the 2 1/2 tablespoons sesame oil and heat over medium-high heat. Add the chilies and Szechuan peppercorns if using. Fry for a few seconds until fragrant, being careful not to burn them.
-
Add the chicken and flavorings:
Add the chicken. Once the pieces have separated, add the ginger, garlic, and spring onions. Stir-fry for a few minutes until chicken is tender.
-
Finish frying:
Add the sauce and toss through. When the sauce thickens, add the peanuts, stir and serve.
