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Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken thighs, cut into 3/4-inch cubes; 1/2 cup roasted peanuts; 10 dried red chilies, snipped into 1-inch pieces and seeds shaken out; 1 tsp Sichuan peppercorns; 3 cloves garlic, sliced; 1 tbsp fresh ginger, sliced; 4 scallions, white parts cut into 1-inch pieces; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tbsp Chinkiang black vinegar; 1 tbsp sugar; 2 tsp cornstarch; 1 tsp sesame oil; 2 tbsp vegetable oil

Wok-charred chicken and peanuts in a glossy, sweet-sour sauce with dried chilies and a tingle of Sichuan peppercorn.

⏱ 20 minPrep time

🔥 10 minCook time

🍽 4Servings

🏷 DinnerCategory

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Kung pao chicken is named for Ding Baozhen, a Qing dynasty official whose title, gong bao, means palace guardian. The dish that carries his name balances heat, sweetness, and sourness so perfectly that it has become famous far beyond Sichuan, and it is one of the first dishes any Chinese restaurant abroad puts on the menu. At home, it comes together faster than takeout, and the original version uses chicken breast, though thighs stay juicier under a fast, hot wok.

A palace-guardian dish that conquered the world

The real star is the sauce, a glossy sweet-sour glaze that clings to seared chicken, and the roasted peanuts that crunch in every third bite. Dried chilies perfume the whole wok without overwhelming it, and a pinch of Sichuan peppercorn leaves a gentle tingle on your lips. Served over steamed rice, it is weeknight cooking at its most exciting, the kind of dish you will memorize after one try.

Craving more? Explore all Sichuan Kitchen recipes.

Featured in our 15 quick weeknight dinners under 30 minutes. Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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Step by stepInstructions

In a bowl, toss the chicken with 1 tbsp soy sauce, the Shaoxing wine, and 1 tsp cornstarch. Let it sit for 15 minutes.
In a small bowl, stir together the remaining 1 tbsp soy sauce, the vinegar, sugar, 1 tsp cornstarch, sesame oil, and 2 tbsp water to make the sauce.
Heat the vegetable oil in a wok over high heat until shimmering. Add the Sichuan peppercorns and chilies and stir for 30 seconds, until fragrant and the oil turns red.
Add the chicken in a single layer and sear without moving for 1 minute, then stir-fry until golden and just cooked through, 3 to 4 minutes.
Push the chicken up the side of the wok, add the garlic, ginger, and scallion whites, and stir-fry for 30 seconds.
Stir the sauce, pour it in, and toss everything until the glaze coats the chicken, about 1 minute.
Fold in the peanuts, transfer to a plate, and serve at once.

💡 Chef tips & storage

Cut the chicken into even 3/4-inch pieces so everything cooks in the same minute. Have the sauce mixed and the chilies snipped before you heat the wok, since the stir-fry itself goes fast.

Recipe details

Prep20 min

Cook10 min

Servings4

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Kung Pao Chicken

A palace-guardian dish that conquered the world

Step by stepInstructions

💡 Chef tips & storage

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Kung Pao Chicken

A palace-guardian dish that conquered the world

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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