Kung Pao Chicken Authentic & Delicious Recipe

By Tania chakraborty• January 25, 2026• 👁 20 views

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Description

Restudent style Kung Pao Chicken Authentic & Delicious Recipe[H1]Heading 1[/H1]

Ingredients

• Ingredients (Serves 3-4)
• For the Chicken & Marinade:
• 500g boneless chicken thighs (or breast), cut into 1-inch cubes
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• ½ tsp white pepper
• ½ tsp salt
• For the Sauce:
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce (optional, for color)
• 1 tbsp black vinegar (Chinkiang vinegar – or balsamic as substitute)
• 1 tbsp sugar (or brown sugar)
• 1 tsp cornstarch
• 2-3 tbsp water or chicken stock
• 1 tsp sesame oil
• For Stir-Frying:
• ½ cup unsalted roasted peanuts (or raw peanuts – fry them first)
• 8-12 dried red chilies (cut in half, seeds removed for less heat)
• 1 tsp Sichuan peppercorns (whole – for that signature numbing "ma" flavor)
• 3-4 green onions, sliced (white & green parts separated)
• 3-4 cloves garlic, minced
• 1-inch piece ginger, minced
• 1-2 fresh red/green chilies (optional, for extra heat)
• 2-3 tbsp vegetable oil (or peanut oil)

Method

1. Kung Pao Chicken is a classic Sichuan stir-fry dish featuring tender chicken, crunchy peanuts, dried chilies, and a bold sweet-spicy-savory sauce. It's quick to make and tastes way better than takeout!
2. Instructions
3. Marinate the chicken
4. Mix the chicken cubes with soy sauce, Shaoxing wine, cornstarch, white pepper, and salt. Let it sit for 15-30 minutes while you prepare the other ingredients.
5. Prepare the sauce
6. In a small bowl, whisk together soy sauce, dark soy sauce, black vinegar, sugar, cornstarch, and water/stock. Set aside.
7. Prep peanuts (if using raw)
8. If your peanuts are raw, quickly fry them in 1 tbsp oil over low heat until golden and fragrant (2-3 minutes). Remove and set aside. (Skip if using pre-roasted.)
9. Stir-fry
10. Heat your wok or large pan over high heat until smoking hot. Add 2 tbsp oil.
11. Add Sichuan peppercorns and dried chilies. Stir-fry for 20-30 seconds until fragrant (don't burn them!).
12. Add the marinated chicken. Spread it out and let it sear for 1 minute, then stir-fry until mostly cooked (about 3-4 minutes). Remove and set aside.
13. Finish the dish
14. In the same wok, add a little more oil if needed.
15. Add garlic, ginger, and white parts of green onions. Stir-fry 30 seconds.
16. Return the chicken to the wok.
17. Give the sauce a quick stir and pour it in. Toss everything to coat.
18. Add peanuts and green parts of green onions. Stir-fry 1 minute until sauce thickens and coats the chicken.
19. Serve
20. Transfer to a serving plate. Garnish with extra green onions if desired. Best served hot with steamed jasmine rice!
21. Tips
22. Adjust spice: Remove seeds from dried chilies for milder heat. Add more chilies or fresh ones for extra kick.
23. Vegetables: Traditional version is minimal, but many add diced bell peppers, celery, or zucchini.
24. Make it quicker: Use pre-roasted peanuts and skip the marinating time if you're in a hurry.
25. Enjoy your homemade Kung Pao Chicken! 🔥🍗🥜

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