photo of a plate of Kung Pao Chicken
Kung Pao Chicken (宫保雞丁; pronounced Gōngbǎo Jīdīng) is one of those Chinese dishes that has an authentic Sichuan version as well as a popular Americanized version.
close-up photo of a plate of Kung Pao Chicken
This version is more akin to the Sichuan version. It’s a simple stir fry with very few ingredients, that is easy to put together.

I thought this came out quite tasty. It consists of chicken cubes, stir fried with chili peppers and Sichuan peppercorns. Peanuts were added in near the end as well.

Kung Pao Chicken

You might like my sweet and sour chicken recipe, too!

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photo of a plate of kung pao chicken
5 from 2 votes

Kung Pao Chicken

Kung Pao Chicken (宫保雞丁; pronounced Gōngbǎo Jīdīng) is a Chinese dish that has an authentic Sichuan version as well as a popular Americanized version. This version is more akin to the Sichuan version. It's a simple stir-fry, with very few ingredients, that is easy to put together.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 1 lb boneless chicken thighs, cut into bite-sized cubes
  • 1 tbsp vegetable oil
  • 3 tbsp roasted peanuts
  • 8 chili peppers
  • 1 tsp Sichuan peppercorns
  • 5 slices of ginger
  • 2 cloves of garlic, minced
  • 1 scallion, finely chopped

sauce

  • 1 1/2 tbsp light soy sauce
  • 1 tbsp shaoxing cooking wine
  • 1 tsp granulated white sugar
  • 1/4 tsp black vinegar
  • 2 tbsp water
  • 1/2 tsp cornstarch

Instructions
 

  • Add oil to wok and turn stove heat to medium-high. Add in garlic and cook until aroma comes out. Add in ginger and chicken and stir fry until chicken is completely cooked. Stir in chili peppers and peppercorns. Add in peanuts and cook for about another minute.
  • Mix sauce ingredients in a small bowl, making sure cornstarch is dissolved. Heat sauce in a small saucepan until it thickens. Then add sauce to chicken and toss until chicken is completed coated in sauce. Garnish with scallions. Serve warm with rice.

Notes

Recipe adapted from Rasa Malaysia
Serving: 0.25of recipe, Calories: 346kcal, Carbohydrates: 5g, Protein: 21g, Fat: 26g, Saturated Fat: 8g, Sodium: 499mg, Fiber: 1g, Sugar: 1g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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