Delicious Kung Pao Chicken
Submitted by LindaLee
Kung Pao chicken stir-fries marinated chicken with dried red chilies, bamboo shoots, and peanuts in a sweet, savory, slightly tangy sauce. Authentic Sichuan technique in 40 minutes.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
40 minKung Pao chicken is the Sichuan-style stir fry that became a Chinese restaurant staple worldwide. The secret to a proper Kung Pao is in the technique, oil-blanching the chicken first creates the velvety mouthfeel that separates the authentic version from any thrown-together stir fry.
Oil-blanching is the move. Heat oil in the wok to 300°F (150°C), drop in the marinated chicken breast cubes, and cook just briefly to seal the surface. The chicken comes out tender and juicy, far from the dry result you get from straight pan-frying.
Dried red chili pods get a quick sizzle in the remaining oil to release their heat and aromatics into the cooking fat, but watch carefully, burnt chilies turn bitter and ruin the dish. Around 45 seconds is the sweet spot.
The sauce balances soy sauce, dry sherry, red rice vinegar, sugar, and cornstarch into the classic sweet-savory-tangy Kung Pao profile. Quickly tossing everything together at the end thickens the sauce and coats every piece evenly.
A final drizzle of sesame oil and hot chili oil, plus a scattering of roasted peanuts, finishes the dish. The peanuts are non-negotiable for proper Kung Pao, they add the signature crunch and earthy contrast.
Serve immediately over steamed rice.
Chef Tips
- Cut the chicken into uniform ¾-inch cubes so each piece cooks at the same rate.
- Have all ingredients prepped before turning on the wok, stir fries move too fast for in-progress chopping.
- Stand back when adding the chilies to hot oil, the fumes can sting your eyes.
- A carbon steel wok holds heat better than nonstick, the high-temperature sear is part of the dish.
Variations
- Use boneless skinless chicken thigh for more flavor and forgiveness with cook time.
- Add diced green bell pepper or zucchini for extra vegetables.
- Swap peanuts for cashews for a different nutty profile (cashew chicken style).
Ingredients
Directions
Bone chicken, remove skin and cut meat into ¾ inch cubes.
Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces.
Remove and drain. Combine seasonings thoroughly and set aside.
To stir-fry, remove all but 2 tablespoons oil from wok.
Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half.
Stir for about 45 seconds or until browned (but not burned).
Return chicken and cook for 1 to 2 minutes until browned.
Add vegetables, stir-frying for 1 minutes.
Add seasonings, mixing thoroughly, and cook until thickened.
Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve.
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