Sichuan Recipe

Kung Pao Chicken

Sichuan · Serves 3–4 · 30 minutes

Kung pao chicken is a Sichuan dish of diced chicken, dried chiles, peanuts, scallions, vinegar, sugar, soy sauce, and Sichuan peppercorn.

Why this dish works

Kung pao chicken is often flattened into a sweet takeout dish, but the Sichuan logic is sharper: heat, sourness, sweetness, nuttiness, scallion aroma, and diced texture.

Recipe at a glance

Item Detail
Serves 3–4
Time 30 minutes
Core technique Diced stir-fry
Heat level Medium
Best with Rice and greens

Ingredients

  • 1 lb chicken thigh or breast, diced
  • 1 tablespoon light soy sauce for marinade
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon cornstarch
  • 2 tablespoons neutral oil
  • 8 dried chiles, cut into pieces
  • 1 teaspoon Sichuan peppercorn, lightly crushed
  • 2 cloves garlic, sliced
  • 1 teaspoon minced ginger
  • 3 scallions, cut into 1-inch pieces
  • 1/2 cup roasted peanuts
  • Sauce: 1 tablespoon soy sauce, 1 tablespoon black vinegar, 1 teaspoon sugar, 1 teaspoon cornstarch, 2 tablespoons water

Method

  1. Marinate chicken with soy sauce, Shaoxing wine, and cornstarch.
  2. Mix sauce ingredients.
  3. Heat oil and briefly fry dried chiles and Sichuan peppercorn without burning them.
  4. Add chicken and stir-fry until mostly cooked.
  5. Add garlic, ginger, and scallions.
  6. Add sauce and toss until glossy.
  7. Stir in peanuts at the end.
  8. Serve immediately with rice.

Menu-literacy notes

  • 宫保 / kung pao: should balance chile, vinegar, sweetness, and peanuts.
  • Diced texture: small cuts cook quickly and coat evenly.
  • Peanuts: add texture, not just garnish.
  • American Chinese versions: often become sweeter and less numbing.

Variations and substitutions

  • Use cashews instead of peanuts if appropriate.
  • Use tofu or mushrooms for a meatless version.
  • Reduce dried chiles for a mild version.
  • Add celery or bell pepper for a restaurant-style adaptation.

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