Kung Pao chicken is a classic Sichuan dish of tender chicken cubes wok-tossed with toasted peanuts, dried chillies, and Sichuan pepper, finished in a tangy-sweet sauce made with black rice vinegar and soy. The standout trait is the layered heat and numbing spice from Sichuan pepper combined with aromatic depth from properly bloomed dried chillies.
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Cut the chicken into small cubes (about 2cm) then put into a bowl.
Add cornstarch and water. Mix until no more liquid can be seen.
Add sesame oil. Stir to coat the chicken evenly. Set aside.
Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.
Remove from the heat when lightly brown. Transfer to a plate to cool.
Add all the ingredients for the sauce to a bowl. Mix well then set aside.
Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
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).
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.
Stir in the toasted peanuts. Dish out then serve immediately with plain rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a wok over medium heat with a splash of water.
wok · high-heat burner
Yes, the recipe lists both as options. Breast is leaner but dries out faster; watch carefully during stir-frying and do not overcook. Thighs stay more tender.
The cornstarch and water create a light slurry that seals moisture into the chicken during high-heat frying. Sesame oil adds flavor and helps coat the pieces evenly.
Yes, the recipe explicitly allows cashew nuts as a swap. Toast them the same way over low heat until lightly brown.
Fry until the chicken completely loses its pink colour. Test by cutting one piece open with the spatula. Do not overcook or the meat will toughen.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a wok or pan over medium heat, adding a splash of water if the sauce has thickened too much.
