Authentic Kung Pao Chicken Recipe

By prasenjit chakraborty• January 20, 2026• 👁 30 views

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Description

Authentic Kung Pao Chicken Recipe

Ingredients

• For the Chicken & Marinade:
• 500g boneless chicken thighs or breast, cut into 1-inch cubes
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• ½ tsp white pepper
• For the Sauce:
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar (Chinkiang vinegar is best)
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp cornstarch + 2 tbsp water (for slurry)
• 1 tsp ground Sichuan peppercorns (adjust for numbing level)
• For Stir-Frying:
• 3 tbsp vegetable oil
• 8–10 dried red chilies (cut in half, seeds removed for less heat)
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 scallions, chopped (white and green parts separated)
• ½ cup roasted unsalted peanuts

Method

1. Step-by-Step Instructions
2. Marinate the chicken – In a bowl, mix chicken cubes with soy sauce, Shaoxing wine, cornstarch, and white pepper. Let it sit for 10–15 minutes while you prep the rest.
3. Make the sauce – Whisk together all sauce ingredients (except the slurry). Set aside.
4. Stir-fry the chicken – Heat 2 tbsp oil in a wok or large pan over high heat. Add the marinated chicken in a single layer. Stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside.
5. Build the flavor base – In the same wok, add remaining 1 tbsp oil. Toss in dried chilies, garlic, ginger, and white parts of scallions. Stir-fry for 30 seconds until fragrant (don't burn the chilies!).
6. Add veggies – Throw in the bell peppers and stir-fry for 1–2 minutes until crisp-tender.
7. Combine everything – Return the chicken to the wok. Pour in the sauce and stir well. Add the cornstarch slurry and cook for 1 minute until the sauce thickens and coats everything.
8. Finish & serve – Toss in peanuts and green parts of scallions. Give it a quick stir, then serve hot over steamed rice.
9. Tips for the Best Kung Pao Chicken
10. Adjust the spice – Remove seeds from chilies for milder heat, or add more for extra fire.
11. Sichuan peppercorns – Toast them lightly first for maximum numbing flavor.
12. Make it ahead – Prep the chicken and sauce earlier for an even faster meal.
13. Vegetarian version – Swap chicken for tofu or mushrooms – it's just as delicious!
14. Variations
15. Extra veggies – Add zucchini, carrots, or celery for more crunch.
16. Milder version – Skip the dried chilies and reduce Sichuan peppercorns.
17. Gluten-free – Use tamari instead of soy sauce.
18. There you go – restaurant-quality Kung Pao Chicken right in your kitchen! Give it a try and let me know how it turns out. If you love spicy Chinese food, this one will become a regular in your rotation. Happy cooking! 🍗🌶️
19. Why You'll Love This Kung Pao Chicken Recipe
20. Authentic flavors with real Sichuan ingredients
21. Spicy, savory, and slightly tangy – the perfect balance
22. Quick & easy – done in 30 minutes or less
23. Customizable heat level – make it mild or fiery!
24. Great with steamed rice or noodles
25. Prep Time: 15 minutes
26. Cook Time: 10 minutes
27. Total Time: 25 minutes
28. Servings: 4
29. Cuisine: Chinese / Sichuan
30. Calories per serving: ~380 kcal

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