Main Course

Chinese Kung Pao Chicken

A spicy Sichuan stir-fry featuring tender chicken, roasted peanuts, and dried chilies in a sweet-savory sauce. The combination of textures and the signature numbing spice from Sichuan peppercorns make this dish irresistible.

Liam Henderson

Cook Time

Servings

reviews

Medium

Difficulty

Instructions

Marinate chicken

Cut chicken into 2cm cubes. Mix with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Let marinate for 15 minutes.

Velveting the chicken with cornstarch creates a protective coating that keeps it tender during high-heat cooking.

Prepare sauce

Mix remaining soy sauce, black vinegar, remaining Shaoxing wine, sugar, and 2 teaspoons cornstarch dissolved in 3 tablespoons water. Set aside.

Having the sauce ready before cooking is essential for successful stir-frying.

Toast spices

Heat a wok over medium heat. Toast Sichuan peppercorns until fragrant, about 2 minutes. Remove and crush lightly. Cut dried chilies into 2cm pieces, removing seeds for less heat if desired.

Toasting Sichuan peppercorns activates their unique numbing sensation - don't skip this step.

Stir-fry

Heat oil in wok over high heat until smoking. Add chicken and stir-fry for 3-4 minutes until golden. Add chilies, peppercorns, ginger, garlic, and bell pepper. Stir-fry for 2 minutes.

Keep ingredients moving constantly - high heat and quick cooking are key to authentic stir-frying.

Finish the dish

Add sauce and peanuts, toss for 1-2 minutes until sauce thickens and coats everything. Add green onions and toss once more. Serve immediately over steamed rice.

The dish should be glossy and aromatic - serve immediately while the peanuts are still crunchy.