Authentic and thoroughly delicious, this Kung Pao Chicken rivals your favorite takeout or restaurant version and is super quick to make! And get ready to brace yourself because this dish packs a PUNCH!
Kung Pao Chicken originated in the Szechuan province of China and is popular both throughout China and the Western world. It’s believed to have been named after the governor of Szechuan, Ding Baozhen of the Qing Dynasty. His official title, Gong Bao (meaning “palatial guardian”), is thought to have inspired the name of the dish (“Bao” became “Pao”). The name “Kung Pao” continued until the Cultural Revolution when any association with Ding Baozhen became politically incorrect.
At that point the name of the dish was changed to simply “fast-fried chicken cubes” or “chicken cubes with seared chiles” until the 1980′s when the political climate cooled and it’s original name of Kung Pao Chicken was reclaimed.
And so it remains today as one of the most popular of all Chinese dishes. Not for the faint of tastebuds, this dish packs a punch, or I should say “PAO!”
The key component to authentically-tasting Kung Pao is the use of whole szechuan peppercorns. They’re commonly used in authentic Asian cuisine but far less known in Chinese-American cooking. That’s largely because it was banned from importation to the U.S. from 1968 until 2005, being viewed as a potential carrier of “citrus canker,” a tree disease that can potentially harm citrus crops. The ban was lifted in 2005 and we now have access to this distinct and delicious ingredient.
Not actually a peppercorn or even related to the pepper family at all, the szechuan peppercorn is part of the citrus family and its flavor bears some subtle nuances to its genus. It is one of the ingredients in Chinese Five Spice Powder Chinese Five Spice Powder, and is also traditionally used in Chinese medicine. Szechuan peppercorns have an extraordinarily unique flavor and there are no substitutes.
Highly flavorful and aromatic, szechuan peppercorns impart a tingling numbness that enriches fiery tastes. Look for szechuan peppercorns in your local Chinese market or order szechuan peppercorns online.
Kung Pao Chicken has rightfully earned its place as one of the most popular Chinese dishes – it’s delicious!
Let’s get started!
Combine the chicken with the marinade ingredients and let sit at room temperature for about 10 minutes.
Combine all the sauce ingredients in a bowl (the following can be easily found and purchased online here: Hoisin Sauce, Chinese Rice Wine, Chinese Black Vinegar, Sesame Oil.)
For the BEST flavor results, check out our BEST Homemade Hoisin Sauce!
Heat the oil in a wok or skillet over high heat and, once the oil is hot, briefly fry the szechuan peppercorns and broken up chilies, about 15 seconds.
Add the chicken and fry until no longer pink.
Have the green onions, garlic and ginger chopped and ready to add. Add the garlic, ginger, and white parts of the green onions (the whites take longer to cook and you want to avoid the green parts getting too soggy). Fry for another 30 seconds.
Add the peanuts and toss to combine. Pour in the sauce and stir until thickened, about 30 seconds. Add the green onions and stir to combine.
The this luscious Kung Pao Chicken is ready to eat! Serve immediately with some steamed rice.
Enjoy!
Pin Me!
Note: See bottom of recipe for a vegetarian/vegan version.
Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!
Kung Pao Chicken
Ingredients
- 1 pound skinless boneless chicken breast or thighs, cut into 3/4-inch cubes (Vegetarians and Vegans: Use chicken substitute such as Butler's Soy Curls, or 1 pound tofu cubes fried and baked - * see instructions under the recipe box)
- 2 tablespoons peanut or extra virgin olive oil
- 8 to 10 dried red chilis or less depending on heat preference, broken up in large pieces, seeds and membranes carefully removed and discarded
- 5 green onions sliced, the green and white parts kept separate
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 cup unsalted dry-roasted peanuts
- Marinade:
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/2 teaspoon cornstarch
- Sauce:
- 1/4 cup Chinese black vinegar or substitute good-quality balsamic vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- OR Best Homemade Hoisin Sauce (click link for recipe)
- 1 1/2 tablespoons sesame oil
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 1/2 tablespoons whole szechuan peppercorns
Instructions
- In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat and let it marinate for at least 10 minutes.
- In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles when thrown in. Add the oil and coat the bottom of the pan. Add the chilies and szechuan peppercorns and stir-fry for 30 seconds until the chilies begin to darken in color.
- Add the marinated chicken and stir-fry until no longer pink.
- Add the white parts of the green onion along with the garlic and ginger and stir-fry for another 30 seconds. Pour in the sauce and stir, coating the chicken. Add the peanuts, stir to coat, and cook for another 2 minutes.
- Transfer to a dish, sprinkle the green parts of the green onions on top, and serve immediately with rice.
Notes
Nutrition
richard says
Hi, Kimberly!
Couple of notes…
The Sichuan peppercorns are NOT best used whole. Only the outer pericarp is desirable. The seeds contribute nothing but a gritty, sand-like chewing texture – they should be removed.
The “peppercorns” (prickly ash pericarps) and dried peppers (cayenne or Tien Tsin, about half again as hot, are my go to choices) should be placed into the cold oil in the pan. The peppers and “peppercorns” should be watched as the oil comes up to a medium high heat (the level at which you intend to cook the chicken). Watch closely and turn the peppers occasionally until you see them start to brown. At that point, add the meat and toss with peppers and peppercorns to prevent the peppers from burning. The advantage of starting cold and cooking longer is that the oleoresins and oils in the peppers and peppercorns will leach out more thoroughly, dissolving and dispersing into the cooking oil. If you use a clear cooking oil, you can see the red color spreading from the peppers into the oil (turns the oil orange). This process infuses the heat much more evenly throughout the cooking oil.
Regards,
Richard
The Book of Food says
Amazing recipe, thank you.
Dianne Beaver says
How much Sichuan peppercorn? The recipe does not specify. an amount to use.
Kimberly @ The Daring Gourmet says
Hi Dianne, it’s the very last item in the ingredients list, 1 1/2 tablespoons.
Laura Reese says
This looks amazing. Can’t wait to try it.
Louise Fernandes says
Thank you! I love this dish and now I can make it! Regarding Sichuan Peppers, they are used in Goan cooking as well. I am Goan. It is called Tirphal, or teflam. It used to grow in abundance close to my father’s ancestral home, and we used to pick them off the tree. Now we buy them in the market in Goa.
Again, Thank you for sharing this recipe, will make it over the weekend!
Kimberly @ The Daring Gourmet says
Thank you for that info, Louise, I love Goan food and wasn’t aware of that. I hope you enjoy the Kung Pao Chicken – happy cooking!
Jeanette Carpenter says
Love the versatility of the website. Cooking for years and do take shortcuts, but love ethnic food. Encourages so many other food adventures Thank You !!
Kimberly @ The Daring Gourmet says
Thank you, Jeanette!
Andie Thueson says
What a delicious recipe! My kids would love this
Beth Pierce says
This was such a hit at dinner last night that my family is requesting it again for this evening! Delicious!
Allyson Reed Zea says
wow this turned out better than take-out! Thank you!
Ashley F says
This is one of our favorite take out meals and I love that I can make it at home!
Emmie says
This recipe looks great but I’m a little nervous about leaving the whole peppercorns in. I LOVE the flavor and numbing of the peppercorns, but don’t want to bite into one. Any tips or advice on this? Thanks!
Kimberly @ The Daring Gourmet says
Hi Emmie, if you prefer you can grind them instead. Either in a spice/coffee grinder or just put them in a plastic baggie and smash them.
Graeme Smith says
Hi There, just been looking at you Kung Pao and Hot and Sour Soup recipes and must say both of them look very good. I have made both dishes in the past using recipes from Ken Hom’s Book, “Chinese Technique” and from memory the ingredients and style are very similar.
Do you have a recipe for Shredded Pork in Garlic Sauce? as this is another favourite of mine.
Kind regards
Graeme Smith
Kimberly @ The Daring Gourmet says
Hi Graeme, thank you. I don’t have a recipe for Shredded Pork in Garlic Sauce yet, but that’s a very good idea :) I’m a huge Chinese food fan as well. There’s rarely a time that I’m not in the mood for it.
josh says
I felt like Smaug after eating this dish. Maybe it is because I got the peppercorns and chilies from an Asian market. I love spicy but it was too hot even for me. That said, it was great! I’d recommend halving the spices.
Kimberly @ The Daring Gourmet says
Hi Josh, yes, Kung Pao is traditionally a very hot dish! I’m a bit wimpy when it comes to overly hot foods so I cut back on the chilies when I’m making it as well.
Jenny | Honey and Birch says
I’ll never have to order takeout again!! I’m sold.
Jessica - The Novice Chef says
Ah! One of my favorites – can’t wait to try your recipe!
Angie | Big Bear's Wife says
Just pinned this! My husband is going to go crazy over this!>
Dee says
You make this sound so easy. I’ve been wanting to try making my own Chinese food instead of getting takeout, so I need to try this soon!
Crystal says
This chicken looks fantastic. Lots of flavor and totally yummy!
Betsy | The JavaCupcake Blog says
This recipe looks really simple! I seriously think I could make it at home for my family!
Cece says
I’ve turned to your recipe so many times now! Thank you so very much!
Kimberly @ The Daring Gourmet says
Thank YOU, Cece, I’m so happy to hear that!
Ginny McMeans says
This was my favorite go-to meal in Chinese restaurants when I was younger. You did a fantastic job making a homemade recipe for people to follow.
Megan Keno says
This looks so fantastic, I love it take-IN is the way to go! I am making this for dinner sometime this week!
Toni says
I didn’t have rice wine so I added rice wine vinegar. I didn’t have black vinegar so I use balsamic vinegar. The flavor was to stron. I thing I wold prefer kam po chicken with a light sauce.
Kimberly @ The Daring Gourmet says
Hi Toni, thanks for the feedback. Rice wine and rice wine vinegar are two totally different things. You essentially doubled up on the vinegar, so that would explain why it was too strong.