Kung Pao Chicken with Peanuts
宫保鸡丁 · sichuan cuisine · Sichuan
Kung pao chicken is a Sichuan classic built around tender diced chicken, toasted chiles, Sichuan peppercorns, scallion, and peanuts. Its sauce balances savory, tangy, lightly sweet, and aromatic flavors.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The chicken steams instead of browning.: Pat the chicken dry and sear it in smaller batches over high heat.
- If The sauce turns gummy or forms starch lumps.: Stir the slurry well, add it gradually, and stop once the sauce lightly coats the food.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
12.35 oz — cut into 1.5 cm cubes
scallion葱花
6.35 oz — greens reserved for infusion; whites cut into 1.5 cm pieces
5.29 oz — unsalted
0.35 oz — thinly sliced
Dried chiles干辣椒
0.35 oz — cut into short sections
0.18 oz
0.02 cup
0.06 cup
salt盐
0.07 oz
cornstarch玉米淀粉
0.88 oz — 15 g for the marinade and 10 g for the slurry
0.08 cup
0.02 cup
0.07 oz
chicken bouillon鸡精Optional
0.07 oz
0.04 cup
0.63 cup — hot and divided
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 115 min
Soak the chicken cubes in cold water for 10 minutes, drain thoroughly, and pat dry.
✅ Done when: The chicken is evenly cut and no water pools in the bowl.
Watch out: Dry chicken is essential for safe, even searing.
- 2
Step 25 min
Steep the scallion greens and half of the ginger in 50 ml hot water. Cut the scallion whites into 1.5 cm pieces. Microwave the peanuts until dry and fragrant if they need refreshing.
✅ Done when: The infused water smells of scallion and ginger, and the peanuts are crisp.
Watch out: Do not scorch the peanuts.
Mix the chicken with salt, dark soy sauce, Shaoxing wine, and 15 g cornstarch. Gradually work in some infused water until the surface feels tacky, cover, and refrigerate for 1 hour.
✅ Done when: The marinade clings to the chicken and no loose liquid remains.
Watch out: Keep the chicken refrigerated throughout the marinade.
- 4
Step 43 min
Low heatToast the dried chiles in a dry wok over low heat until fragrant with a few dark spots, then remove. Toast the Sichuan peppercorns until fragrant and remove them as well.
✅ Done when: The spices are fragrant but not blackened.
Watch out: Burned chiles become bitter and produce irritating smoke.
Heat the oil in the wok over high heat. Add the chicken in one layer, sear until the top edges turn opaque, then turn and stir-fry until the center reaches 74 C.
✅ Done when: The chicken is lightly browned and reaches at least 74 C.
Watch out: Cook in batches if the chicken crowds the wok.
If The chicken steams instead of browning.:
Pat the chicken dry and sear it in smaller batches over high heat.
Add the scallion whites and stir-fry briefly. Add the remaining infused water, cover, reduce to medium-low, and cook for 2 minutes.
✅ Done when: The scallion is aromatic and the chicken is fully cooked.
Watch out: Use hot water so the wok does not lose all of its heat.
Return the toasted chiles and peppercorns. Add the peanuts, vinegar, sugar, and bouillon powder and toss over high heat.
✅ Done when: The seasonings are evenly distributed and the peanuts remain crisp.
Watch out: Add peanuts near the end to preserve their texture.
- 8
Step 82 min
Medium-high heatMix the remaining 10 g cornstarch with 50 ml water, stir it into the wok, and cook just until the sauce lightly coats the chicken. Turn off the heat, drizzle with sesame oil, and serve.
✅ Done when: The sauce is glossy and clings lightly without becoming pasty.
Watch out: Stir the slurry immediately before adding because starch settles quickly.
If The sauce turns gummy or forms starch lumps.:
Stir the slurry well, add it gradually, and stop once the sauce lightly coats the food.