Kung Pao Chicken
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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! And if you’re looking for a meatless alternative, I include instructions for making a delicious Kung Pao Tofu!
For more popular Chinese takeout recipes try our Mongolian Beef, Mongolian Chicken, General Tso’s Chicken, Sesame Chicken, Orange Chicken, and Chinese Beef and Broccoli!
What is Kung Pao Chicken?
Kung Pao Chicken is a spicy, stir-fried Chinese dish that is made with bite-sized pieces of chicken, peanuts, chili peppers, and Sichuan peppercorns. It is a popular Chinese takeout dish in many areas of the world. It 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!”
What Are Sichuan Peppercorns?
The key component to authentically-tasting Kung Pao is the use of whole sichuan/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 sichuan 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, and is also traditionally used in Chinese medicine. Sichuan peppercorns have an extraordinarily unique flavor and there are no substitutes.
Highly flavorful and fragrant, szechuan peppercorns impart a tingling numbness that enriches fiery tastes. You can find them in well-stocked Asian grocery stores or order sichuan peppercorns online.
Kung Pao Tofu Recipe
Before we get to our Kung Pao Chicken recipe, for anyone interested in a meatless alternative, you simply substitute the chicken for one batch of our homemade Baked Tofu. Marinate the baked tofu as you would the chicken, add the tofu at the same time as adding the green onions, garlic, and ginger, and proceed with the recipe as directed.
Kung Pao Chicken Recipe
To make Kung Pao Chicken you’ll need to:
- Combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch in a small bowl. 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 sichuan peppercorns and stir-fry for about 30 seconds until the chilies begin to darken in color, but be careful not to burn them.
- Add the chicken along with the juices from the marinade and fry until the chicken is 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.
It’s that simple and it’s that quick! Serve your Kung Pao Chicken with some steamed rice and garnish with the sliced green parts of the green onions and some extra peanuts.
Enjoy!
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Kung Pao Chicken
Ingredients
- 1 pound skinless, boneless chicken breasts or thighs , cut into 3/4-inch cubes
- or Baked Tofu for vegetarian option (click link for recipe and see instructions below in Note)
- 2 tablespoons peanut or extra virgin olive oil
- 8 to 10 dried red chilis , broken up in large pieces, seeds and membranes carefully removed and discarded
- 5 green onions , sliced, the green and white parts kept separate
- 3 cloves garlic , minced
- 2 teaspoons fresh ginger , minced
- 1/2 cup unsalted dry-roasted peanuts
- Marinade:
- 1 tablespoon tamari or 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 toasted sesame oil
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 1/2 tablespoons whole Sichuan 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 but be careful not to let them burn. 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
Originally published on Daring Gourmet October 12, 2015. See earlier image below.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This recipe looks really simple! I seriously think I could make it at home for my family!
I’ve turned to your recipe so many times now! Thank you so very much!
Thank YOU, Cece, I’m so happy to hear that!
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.
This looks so fantastic, I love it take-IN is the way to go! I am making this for dinner sometime this week!
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.
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.
This is exactly what I want for dinner tonight, yum!
I’m craving it myself, Sharon! :)
If I made this for dinner, I would have one happy hubby and think I am the wife of the year ;) Looks so darn good!
So what are you waiting for, Meg? Dinner tonight!! :)
I love reading the history behind certain dishes! And this looks delicious. Good to know that the key is whole sichuan peppercorns. Maybe not using them is why my Kung Pao has never been very good. ;)
I agree, Erin, I’m always fascinated to research and learn the history of dishes – somehow it just makes eating them even more enjoyable :) The sichuan peppercorns definitely add a unique flavor dimension.
This looks and sounds scrumptious!! What color, spice and flavor. Yum!
Thanks, Anna, it’s one of our favorites!
I’m definitely skipping take out and making this dish at home!
That’s the spirit, Deb, awesome!
I absolutely LOVE kung pao chicken. Growing up, my family owned a Chinese restaurant. Kung pao was one of the most popular dishes! Thanks for sharing your recipe! :)
It’s super good, Maryanne, I’m not surprised it was among the most popular!
A ban on peppers?!?!? Say it isn’t so! I am so glad that I was not alive then or I would have gone insane! I love spicy peppers! This is a great alternative to take out and no MSG!
Haha, Jennifer! I know, we’re super fortunate :) And agreed, SO much better than takeout!
I’ve never used Szechuan Peppercorns before, but now I’m totally intrigued and will be on the lookout for them the next time I go to the Asian grocery store! And your Kung Pao Chicken looks great too!
Thanks, Sheena! They’re unlike any other flavor, truly unique, and they add such an interesting flavor dimension to the dishes.
I loved learning about the history of Kung Pao Chicken and how authentic this recipe is. Cannot wait to try it.
You’ll love it, Christie!
I love making some of my take-out favorites at home! They’re healthier and they usually taste so much better than take-out! This looks delicious – I love that punch (PAO!) of flavor going on!
Thanks, Faith! I agree, they’re healthier AND taste better, plus they’re just so darn easy to make so it’s a win-win all around!