Authentic Kung Pao Chicken (Szechuan Stir-Fry)
A classic Szechuan dish featuring tender chicken, crunchy peanuts, and a bold, savory-sweet glaze. Infused with the signature tingle of Sichuan peppercorns and smoky dried chilies, this restaurant-quality stir-fry is ready in under 30 minutes.
Servings4 Portions
Prep Time15 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
4
- chicken thigh1 lb
- garlic, minced2 clove
- ginger1 tsp
- green onions3 stalk
- dried chillies , cut into 2 cm/ 3/4" pieces, most seeds discarded8 pieces
- whole peanuts0.8 cup
- light soy sauce1 tbsp
- dark soy sauce1.5 tbsp
- Chinese black vinegar2 tbsp
- Chinese cooking wine1 tbsp
- sugar3 tbsp
- cornflour / cornstarch (for marinade)2 tsp
- sesame oil0.5 tsp
- peanut oil2 tbsp
- ground Sichuan peppercorns1.5 tsp
- water0.3 cup
Step-by-Step Instructions
01
In a small bowl, whisk together the cornstarch and light soy sauce until the starch is fully dissolved. Stir in the dark soy sauce, Chinese black vinegar, Chinese cooking wine, sugar, and sesame oil until well combined.
02
Place the diced chicken thigh in a medium bowl and pour 1.5 tablespoons of the prepared sauce over it. Toss thoroughly to coat each piece and set aside to marinate for 10 to 20 minutes.
03
Stir the water into the remaining sauce mixture and set it aside for the final stir-fry stage.
04
Heat the peanut oil in a wok or large skillet over high heat until it begins to shimmer. Add the minced garlic, grated ginger, and dried chili pieces. Stir-fry for about 30 seconds or until the aromatics are fragrant and the chilies slightly darken.
05
Add the marinated chicken to the wok. Stir-fry constantly until the chicken pieces turn white on the outside, then add the white parts of the green onions.
