Kung Pao Chicken (宫保鸡丁, Gōng Bǎo Jī Dīng) is a classic Sichuan dish that perfectly embodies the complex flavors of Chinese cuisine. Named after a Qing Dynasty official, this dish combines the numbing heat of Sichuan peppercorns with a sweet-savory sauce and crunchy peanuts.
Ingredients
For the Chicken Marinade:
- 500g chicken thigh, cut into 2cm cubes
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
For the Sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon cornstarch
Other Ingredients:
- 1/2 cup roasted peanuts
- 8-10 dried red chilies
- 2 teaspoons Sichuan peppercorns
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 spring onions, chopped
- 2 tablespoons vegetable oil
Instructions
- Marinate the Chicken
- Combine chicken with marinade ingredients
- Let rest for 30 minutes
- Prepare the Sauce
- Mix all sauce ingredients in a bowl
- Set aside
- Cook
- Heat wok until smoking
- Add oil and Sichuan peppercorns, fry until fragrant
- Add dried chilies, stir-fry briefly
- Add chicken, cook until nearly done
- Add garlic and ginger
- Pour in sauce, stir until thickened
- Add peanuts and spring onions
Chef’s Tips
- Don’t burn the peppercorns and chilies
- Cut all ingredients to similar sizes for even cooking
- Adjust chili amount to your preferred spice level
“The key to authentic Kung Pao Chicken lies in the ‘mala’ flavor - the numbing spiciness that Sichuan cuisine is famous for.”
Perfect with steamed rice, this dish offers a wonderful introduction to Sichuan cooking techniques and flavors.
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