Kung Pao Chicken is a stir-fried dish of marinated chicken thighs cooked with roasted peanuts, dried chilies, and Szechuan peppercorns in a glossy sweet-savory sauce. The defining trait is its layered heat and numbing spice from the Szechuan peppercorns, balanced by tangy black vinegar and a sticky, coated glaze.
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Cut chicken thighs into 1-inch pieces and place in a bowl.
Marinate the chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let sit for at least 15 minutes.
In a small bowl, mix together all sauce ingredients: soy sauce, dark soy sauce, Chinese black vinegar, hoisin sauce, sugar, cornstarch, water, and sesame oil. Set aside.
Heat a wok or large skillet over high heat and add neutral oil.
Add the marinated chicken in a single layer and sear without moving for 1-2 minutes until golden brown. Flip and cook another 1-2 minutes. Remove and set aside.
In the same wok, add a little more oil if needed. Add the dried red chilies and Szechuan peppercorns and stir-fry for 30 seconds until fragrant.
Add the garlic and ginger and stir-fry for another 30 seconds.
Return the chicken to the wok and pour in the sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the chicken.
Add the roasted peanuts and green onions and toss to combine.
Serve immediately over steamed white rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a wok or skillet over medium heat with a splash of water to restore the glaze's consistency.
wok or large skillet · small bowl for sauce · cutting board
Yes, but chicken thighs are preferred because they stay moister during the high-heat sear. If using breast, cut smaller pieces and watch timing closely to avoid overcooking.
Substitute with rice vinegar or distilled white vinegar at a 1:1 ratio. Black vinegar adds depth, but the dish will still work without it.
The sauce should coat the chicken and lightly cling when tossed, thickening in 1–2 minutes once poured into the wok. It continues to set slightly as it cools.
Prepare the sauce and marinate the chicken up to 4 hours ahead. Cook the stir-fry fresh just before serving for best texture and spice bloom.
A large skillet works fine. A wok's curved sides make tossing easier, but any wide, high-sided pan will yield the same results.
