SichuanMedium 35 min serves 3

Kung Pao Chicken (宫保鸡丁)

Name: Kung Pao Chicken (宫保鸡丁)
Total time: 35 min
Yield: 3 servings
Cuisine: Sichuan
Ingredients: boneless chicken thigh (or breast), diced 2 cm; cornstarch; light soy sauce (for marinade); Shaoxing wine; dried chilies, halved; Sichuan peppercorn; scallions, cut into 2 cm sections; garlic, sliced; ginger, sliced; roasted peanuts (or cashews); Chinkiang vinegar (or rice vinegar); sugar; light soy sauce (for sauce); cornstarch slurry (1 tsp starch + 1 tbsp water); neutral oil

宫保鸡丁 · gōng bǎo jī dīng

家庭快手版 · Home version: Authentic home version uses dried chilies + Sichuan pepper (not the sweet American take). We keep the numbing-spicy-sour balance that made it famous.

Named after Ding Baozhen, a Qing-dynasty governor (宫保 = his title). The real dish is not sweet-glazed — it's a salty-sour-spicy-numbing stir-fry with a vinegar-forward sauce. This home version stays true to that.

Ingredients

boneless chicken thigh (or breast), diced 2 cm鸡腿肉/鸡胸local400 g
cornstarch玉米淀粉local1 tbsp
light soy sauce (for marinade)生抽asian1 tbsp
Shaoxing wine料酒asian1 tbsp
dried chilies, halved干辣椒local8-10
Sichuan peppercorn花椒asian1 tsp
scallions, cut into 2 cm sections大葱段local3 stalks
garlic, sliced蒜片local3 cloves
ginger, sliced姜片local1 tsp
roasted peanuts (or cashews)花生米local60 g
Chinkiang vinegar (or rice vinegar)香醋asian1.5 tbsp
sugar白糖local1.5 tsp
light soy sauce (for sauce)生抽asian1 tbsp
cornstarch slurry (1 tsp starch + 1 tbsp water)水淀粉local2 tbsp total
neutral oil食用油local3 tbsp

boneless chicken thigh (or breast), diced 2 cm: Thigh stays juicier; breast works if velvetted well.

dried chilies, halved: Remove seeds for milder heat.

roasted peanuts (or cashews): Add at the end for crunch — a classic.

Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Marinate chicken: mix with soy, Shaoxing wine, and cornstarch. Rest 10 minutes (velveting — keeps it silky).
鸡丁上浆腌10分钟
Look for 10 minutes
Visual: Chicken pieces are evenly coated in a thin starchy glaze
You know it's right when: Glaze looks wet but not dripping
The cornstarch layer is what keeps the chicken juicy at high heat.
2Mix the sauce in a small bowl: vinegar, sugar, soy, and cornstarch slurry. Set aside.
提前调好碗汁
Look for 1 minute
Visual: Sugar and starch fully dissolved, no lumps
You know it's right when: Sauce is uniform, slightly cloudy
3Heat oil in a wok over medium. Add Sichuan peppercorns and dried chilies; fry 30 seconds until fragrant but NOT burned.
小火炸花椒辣椒
Look for Medium heat 30 seconds
Visual: Oil lightly ripples; chilies turn deep red and glossy
You know it's right when: Fragrant (prickly + spicy) — pull them before they go black
4Turn heat to high. Add chicken in a single layer and sear 1 minute without stirring, then stir-fry until mostly cooked.
大火快炒鸡丁
Look for High heat 2-3 minutes
Visual: Chicken edges sear golden, pieces separate easily
You know it's right when: No raw pink on most surfaces; still slightly pink in thickest pieces
5Add garlic, ginger, and scallion sections. Stir-fry 30 seconds until fragrant.
下葱姜蒜爆香
Look for High heat 30 seconds
Visual: Aromatics glisten and release scent
You know it's right when: Garlic edges just start to color
6Pour in the sauce. Stir rapidly 20-30 seconds until it thickens and coats everything.
烹入碗汁
Look for High heat 20-30 seconds
Visual: Sauce turns glossy and clings to chicken
You know it's right when: Clear trail left when spatula swipes the pan
7Off heat: fold in the peanuts. Serve immediately.
最后拌入花生
Look for
Visual: Peanuts coated in glossy sauce, still whole
You know it's right when: Peanuts still crunchy

Tips

· The vinegar-forward sauce is what separates authentic kung pao from the sweet American version.
· Don't skip the Sichuan peppercorn — the numbing (má) contrast with the chili heat is the dish.
· Too spicy? Remove chili seeds and use 6 chilies instead of 10.
· Cashews make a luxurious swap for peanuts.