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How To Cook Kung Pao Chicken? Kung Pao Chicken Recipe

Kung Pao chicken is a famous Chinese dish made with diced chicken, chilies, and peanuts. In some Western countries, this world-famous dish is synonymous with Chinese cuisine.

Ingredients and Seasonings

Main ingredients: 400-500g chicken, 100g peanuts

Seasonings: dried red chilies, 5 green onions, a piece of ginger, 5 pieces of garlic, 30g cooking oil, 15g thick broad-bean sauce, 5g cooking wine, 15g cooking starch, 2g salt, 5g rice vinegar, 10g soy sauce, and 5g sugar

The amounts of the seasonings can be adjusted according to personal taste. 

(Omit the chilies for a non-spicy Kung Pao chicken.)


1. Clean the chicken breasts and dice them.

2. Stir together the cooking wine, cooking starch, and salt, and marinated the chicken cubes in the mixture for half an hour.

3. Soak peanuts in hot water for 10 minutes and remove the peanut skins.

4. Clean the dried red chili peppers and cut them into small pieces. Clean and chop the green onions. Clean and dice the ginger and garlic.

5. Make a bowl of starchy sauce with the sugar, soy sauce, rice vinegar, and cooking wine.

Cooking Instructions

1. Use a moderate amount of oil to fry the peanuts until they turn yellow, drain them, and set them on a plate to cool. Cool peanuts are crisper.

2. Using high heat, heat oil in a hot wok, then add the chicken cubes, and fry until they turn slightly brown. Drain them and remove them to a plate.

3. Leave some cooking oil in the wok, and using a high heat stir-fry the dried chilies for 30 seconds to release the spice.

4. Then re-add the fried chicken cubes and add the diced garlic and ginger, and the thick broad-bean sauce. Stir-fry until the sauce becomes red.

5. Add the starchy sauce and chopped green onions, and re-add the cool fried peanuts. Stir-fry together for 30 seconds.

6. Serve it on a plate.

The History of Kung Pao Chicken

It is said that the dish was created by Ding Baozhen (1820–1886), a governor of Sichuan Province during the Qing Dynasty. He came from Niuchang Town, Zhijin County, Bijie City, Guizhou Province.

According to the legend, Ding Baozhen was very interested in cooking. He liked eating chicken and peanuts, and especially loved spicy flavors. He created a delicacy made of diced chicken, red chilies, and peanuts while in office.

It was originally a Ding family recipe, but as time passed it became a well-known dish. However, few people know why it is named Kung Pao…

Ding Baozhen was a good governor during his 10-year service in Sichuan, contributing a lot to the local people’s wellbeing. So the Qing government conferred upon him posthumously an official title: Kung Pao (Wade-Giles romanization of 宫保 Gōng Bǎo ‘Palace Defender’), which meant an officer who tutors the crown prince.

Therefore, Ding’s delicacy was named “Kung Pao chicken” to commemorate his great contributions.

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Kung Pao Chicken, The Authentic Way (宫保鸡丁)

One of the most famous Chinese dishes, Kung Pao chicken is getting increasingly popular in restaurants (and take-away/take-out) outside China. I’ve seen and tasted some produced with all kinds of adaptations. I’d like to share my recipe which is based on the traditional Sichuan formula. It’s inspired by conversations with professional chefs, cooking classes on my Culinary Tours of China, as well as by cookbooks on Sichuan cuisine.

Kung Pao Chicken (also transcribed as Gong Bao or Kung Po)/宫保鸡丁 originates from Sichuan province, China. It’s believed to be named after Ding Baozhen/丁宝桢, a governor of Sichuan in late Qing Dynasty whose private chef invented this dish. Consisting of cubes of chicken, chunks of scallions & peanuts, it’s seasoned with dried chilli, Sichuan pepper and a tasty sauce.

The Cooking Procedure

It takes 4 simple steps to cook Kung Pao chicken. Here is a summary of what to expect in each step:

Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil.

Toast the peanuts (or cashew nuts) in a pan until lightly brown.

Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water.

Stir fry the dish by adding the ingredients to the wok in the following sequence: ① Oil, dried chilli & Sichuan pepper; ② Marinated chicken; ③ Scallions, garlic & ginger; ④ The sauce; ⑤ Toasted nuts.

How to Prepare the Chicken

Personally, I prefer chicken thighs for Kung Pao chicken, or other stir-fry dishes alike (eg. Black Pepper Chicken). It’s a flavoursome cut that contains a moderate amount of fat. Buy boneless, skinless thighs if possible. Trim off any excess fat if you wish.

That said, please feel free to use chicken breast. Marinate & stir-fry the same way. Be attentive not to overcook as chicken breast tends to have a drier texture than chicken thigh. So the timing is more crucial.

How to Achieve the Perfect Kung Pao Flavour

Now let’s talk about other ingredients that make Kung Pao chicken distinctly different from other chicken dishes. Consisting of common Chinese condiments, spices and nuts, they create a sophisticated and addictive flavour: savoury, umami, sour, sweet, spicy, mouth-numbing, smoky & nutty.

The spices

Dried chilli & whole Sichuan pepper are used to create hot and numbing flavour. Also, they add a hint of smokiness if fried properly (see the section below for more information about these two spices).

Scallions, ginger & garlic

Indispensable in Chinese kitchens, these three ingredients are used generously in Kung Pao chicken. Scallions, in particular, are essential if you wish to make the dish authentic. Use the stem part only and chop them in chunks to match the chicken pieces (the leftover part can be used to cook Scallion Pancakes).

The sauce

It’s very important to get the sauce balanced. Through tests, I’ve come up with the following ratio which I think is perfect in taste. For making 2 servings, you’ll need:

If this is your first time making Kung Pao chicken, I highly recommend you follow this formula and measure precisely to get a ‘test taste’. Then please feel free to adjust based on your own preferences.

The nuts

Authentic Kung Pao chicken also calls for peanuts (toasted or deep-fried) which adds another layer of flavour. You may replace them with cashew nuts. It’s important that you add the nuts at the very end of the stir-frying process. Otherwise, they would lose their crunchiness.

How to Choose Dried Chilli & Sichuan Pepper

However, the tanginess of Kung Pao chicken is not as high as other mala classics, such as Sichuan Boiled Beef or Chongqing Mala Chicken, etc. People with mild tolerance to spicy food would also enjoy it (that’s one of the reasons why it has become popular worldwide). I usually use a combination of two types of dried chillies (see image above): Facing Heaven chillies (Chao Tian Jiao/朝天椒) which has a high spiciness and Lantern chillies (Deng Long Jiao/灯笼椒) which only has a hint of spiciness but are rather aromatic.

Please feel free to use any types of dried chillies that suits your hotness tolerance and are easily available to you. The key point is to choose the fresh-looking ones: vibrant and shiny in colour. I find chillies of Indian origin work very well.

Regarding Sichuan pepper, please check out my ultimate guide ” Sichuan Pepper: Your Questions Answered “. It provides information on all aspects of this unique Chinese spice. A purchasing guide is included.

How to Stir-fry to Perfection

Set your wok over high heat and fry dried chillies & Sichuan pepper in oil first. Keep a close eye to avoid burning. As soon as you sense the fragrance of the spices, add the marinated chicken. At this point, the chillies should still look red. They will darken later on and produce a hint of smokiness. If they look dark already at this stage, you are likely to burn them in the end.

Fry the chicken pieces for about 30 seconds, then add scallions, garlic & ginger. Make sure you stir constantly to evenly heat the ingredients. When the chicken completely loses its pinkness, they should be cooked. Use the spatula to cut a piece to check if you’re not certain.

Pour in the sauce (Give it a good stir beforehand). It will thicken pretty quickly (in about 20 seconds). Turn off the heat immediately.

The last thing is to add the toasted peanuts (or cashew nuts). Stir to evenly distribute then dish out to serve.

Questions You May Have

Based on the questions I frequently receive, I’d like to list some of them which are related to this dish. Hope you’ll find them helpful.

Q: I love Kung Pao flavour but I’m vegetarian/vegan, is it possible to adapt this recipe?

A: That’s totally doable. King oyster mushroom is a great option. Also, you may use tofu to replace the chicken. Pan-fry the tofu pieces, like how I do it for the recipe ” Pan-fried Tofu with Garlic Sauce ” before stir-frying with other ingredients.

Q: Can I use other meat instead?

A: Yes, beef, pork, fish, scallop would work too. I have written tips on how to maximise the tenderness of beef and pork in recipes for ” Beef & Chinese Broccoli Stir-fry” and ” Shredded Pork with Garlic Sauce “.

Q: I don’t have a wok. Can I use a frying pan instead?

A: Yes, you can. However, a traditional carbon steel wok does produce a more authentic taste.

Q: Can I add some vegetables to the dish?

A: Yes, please feel free to do so. The traditional recipe doesn’t call for vegetables other than scallions. However, increasingly restaurants (particularly the ones outside China) tend to add veggies, such as cucumber, bell pepper, onion, celery, etc.

Q: Can I replace black rice vinegar with balsamic vinegar or Shaoxing rice wine?

A: Not really. Chinese black rice vinegar has a quite unique taste which is very different from balsamic vinegar. Shaoxing rice wine is a type of cooking alcohol which has no similarity to vinegar.

Q: Is it customary to eat the dried chilli and Sichuan pepper in this dish?

A: No. They are for flavouring the main ingredients in the dish.

Other Classic Dishes Using Chicken

Looking for more inspiration? Have a look at the following recipes which also use chicken as the star ingredient.

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