Kung Pao Chicken宫保鸡丁
A Sichuan classic — tender chicken cubes wok-tossed with roasted peanuts, dried chilies, and Sichuan peppercorn in a bold sweet-sour-spicy glaze. Ready in under 35 minutes.
1 piece
1 stalk
Peanuts
Scallions
1 stalk
2 slice
2 clove
3 piece
Sichuan Peppercorn
Shaoxing wine
1 tbsp
Soy Sauce
2 tbsp
Salt
Sugar
2 tbsp
Mature Vinegar
2 tbsp
dried-chili
3 piece
shaoxing-wine
1 tbsp
soy-sauce
2 tbsp
sugar
2 tbsp
mature-vinegar
2 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Fry Peanuts
Heat oil in wok over medium heat. Add peanuts and stir-fry until golden and crispy, about 2–3 minutes. Remove and set aside.
Dice Carrot
Dice the carrot into small cubes and blanch briefly in boiling water. Dice the cucumber into similar-sized cubes.
Cut Chicken And Marinate
Dice chicken breast into 2cm cubes. Add cornstarch and mix well to coat. Set aside.
Sear Chicken Cubes
Heat oil in wok until smoking. Add marinated chicken cubes and sear over medium heat until surface turns golden, about 2–3 minutes.
Cook Chicken Through
Continue stir-frying until chicken is fully cooked through with no pink remaining. Transfer to a plate and set aside.
Stir-fry Dried Red Chilies And Sichuan Peppercorn
Stir-fry Dried Red Chilies and Sichuan Peppercorn.
Stir-fry Carrot And Cucumber
Add the diced carrot and cucumber to the wok. Stir-fry over high heat until slightly softened but still crisp.
Return Chicken To Wok
Return the cooked chicken cubes to the wok and toss together with the vegetables.
Pour Sauce And Toss
Pour the prepared sauce (soy sauce, dark soy sauce, sugar, mature vinegar, salt) over all ingredients and toss quickly to coat evenly.
Add Scallions And Peanuts
Add scallions and pre-fried peanuts to the wok. Toss quickly to combine.
Final Toss To Coat
Toss everything together until evenly coated in sauce. Plate and serve immediately.
Serving Suggestion
Serve Kung Pao Chicken hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.