Kung Pao Chicken

Kung Pao Chicken is one of the most celebrated dishes of Sichuan cuisine, named after Ding Baozhen, a Qing dynasty governor of Sichuan whose title was "Gongbao" (Palace Guardian). The dish is a masterclass in Sichuan flavor balance: the numbing heat of peppercorns (ma), the fiery dried chilies (la), the tang of black vinegar, and the richness of roasted peanuts. The chicken is velveted in a cornstarch marinade to keep it silky, then flash-fried at ferocious heat — the whole stir-fry takes under 5 minutes once the prep is done.

Serves: 4

Ingredients

Chicken and marinade:

• 500g (1 lb) boneless chicken thighs, cut into 2cm (¾ in) cubes
• 1 tbsp soy sauce
• 1 tsp Shaoxing rice wine
• 1 tsp cornstarch
• 1 tsp sesame oil

Sauce:

• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 tbsp water

Stir-fry:

• 8–12 dried red chilies (facing heaven chilies preferred), seeds shaken out
• 1 tsp Sichuan peppercorns
• 4 cloves garlic, sliced
• 1 tsp fresh ginger, minced
• 3 spring onions, white parts sliced
• 80g (⅔ cup) roasted unsalted peanuts
• 3 tbsp neutral oil

Instructions

1. Marinate the chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil for 20 minutes. Mix all sauce ingredients in a small bowl.
2. Heat a wok over the highest possible heat until smoking. Add oil, then dried chilies and Sichuan peppercorns; fry 20–30 seconds until fragrant and slightly darkened (do not burn).
3. Add the chicken and spread in a single layer. Sear undisturbed for 1 minute, then stir-fry vigorously for 2 minutes until cooked through.
4. Add garlic, ginger, and spring onion whites; stir-fry 30 seconds.
5. Pour in the sauce and toss everything together for 1 minute until the chicken is glossy and coated.
6. Remove from heat, toss in peanuts, and serve immediately with steamed rice.

Cook's Notes: Wok hei — the smoky breath of a ripping-hot wok — is what separates a great kung pao from a merely good one. Use the highest heat your stove allows. The dried chilies are mostly for flavor and fragrance; eat them at your own risk.