Kung Pao Chicken is one of the most popular Chinese recipes. We all love the spicy and flavorful Kung Pao prepared in the style of Sichuan Province in China.
Authentic Kung Pao Chicken requires Sichuan pepper for a "numbing taste." However, the Kung Pao we get in Chinese restaurants is often toned down with vegetables like carrots, bell peppers, water chestnuts, celery, zucchini, or broccoli in the recipe.
Create an atmosphere of a quality Asian restaurant at home. This recipe is not as complicated as it may seem at first glance. Try it once, and you'll be convinced. You can also try substituting peanuts with cashews or bamboo shoots.
Serves 2 people, prep time 15 min., cooking time 5 min.
Original Chicken Kung Pao
An authentic Sichuan stir-fry with juicy chicken, dried chillies, peanuts, ginger, garlic and a characteristically sweet-savoury sauce.
What is Chicken Kung Pao?
Kung Pao, also known as Gong Bao Ji Ding, is one of the best-known dishes in Chinese cuisine. The authentic Sichuan version combines juicy chicken with dried chillies, peanuts, garlic, ginger and Sichuan pepper, which creates its distinctive gently numbing sensation.
Sichuan origins
The original relies on brief, intense wok heat and the bold aroma of chilli and Sichuan pepper.
Balanced flavour
The sauce should be savoury, lightly sweet, tangy and spicy — not simply fiery.
Peanuts at the end
They add crunch and contrast beautifully with the tender chicken and glossy sauce.
Ingredients for Original Chicken Kung Pao
The recipe follows the original cooking logic: marinate the chicken separately, prepare the sauce in advance and combine everything only at the end in a very hot wok.
Main ingredients
- 1½ boneless, skinless chicken breasts
- 3 tbsp roasted peanuts
- 6–8 dried red chillies, halved and deseeded
- 3 tbsp oil
Aromatics
- 5 slices fresh peeled ginger
- 2 garlic cloves, sliced diagonally
- 1 leek or spring onion
- 1 tsp freshly crushed Sichuan pepper
The marinade keeps the chicken juicy
Corn starch, soy sauce and rice wine create a fine protective coating around the meat. This allows the chicken to brown quickly in the wok while staying tender.
For the marinade
- 1 tbsp corn starch
- 2 tsp soy sauce
- 1 tbsp Chinese Shaoxing cooking wine
- 1 tsp oil
Foodland tip
Leave the marinated meat to rest for about 30 minutes. The wok must be very hot before frying, and the surface of the chicken should not be wet.
Sweet-savoury sauce with black vinegar
The sauce determines whether Kung Pao tastes flat or authentic. Light and dark soy sauce, Chinese black vinegar, sugar and a small amount of starch for thickening are essential.
For the sauce
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- ¼ tsp Chinese black vinegar
To finish
- 2 tbsp water
- 1 tsp corn starch
- 1 tsp freshly crushed Sichuan pepper
How to make Chicken Kung Pao
Kung Pao is a fast wok dish. Once frying begins, every ingredient needs to be ready beside the cooker.
1. Cut and marinate the chicken
Cut the chicken into small, even cubes, pat thoroughly dry and mix with all the marinade ingredients. Leave for 30 minutes.
2. Mix the sauce
Mix the soy sauce, dark soy sauce, sugar, black vinegar, water, corn starch and Sichuan pepper in a small bowl and set aside.
3. Briefly toast the peanuts
Briefly toast unsalted peanuts in a little oil, then set aside. They should remain crunchy in the finished dish.
4. Pre-fry the chicken
Heat the wok strongly with one tablespoon of oil. Stir-fry the marinated chicken until about 70% cooked, then remove it.
5. Fry the ginger and garlic
Wipe the wok, add the remaining 2 tablespoons of oil and heat strongly. Add the ginger and garlic and stir-fry briefly.
6. Add chilli and Sichuan pepper
Add the dried chillies. For an authentic Sichuan version, also add freshly crushed Sichuan pepper.
7. Combine the chicken, peanuts and sauce
Return the chicken to the wok. Stir continuously while adding the toasted peanuts and then the prepared sauce, until the chicken is evenly coated in a glossy glaze.
8. Finish with leek and serve
Add the leek or spring onion, toss briefly and serve immediately. Chicken Kung Pao is best with steamed jasmine rice.
Why does Kung Pao taste so intense?
Good Kung Pao is not only spicy. It should be aromatic, lightly tangy, savoury, sweet and crunchy — with a gentle numbing effect in the authentic version.
Sichuan pepper
It brings a citrus-like aroma and the characteristic “ma” effect: a delicate tingling and numbing sensation on the tongue.
Dried chilli
The chillies flavour the oil and create the spicy base. They must not burn; they should simply release their aroma.
Peanuts
Their crunch perfectly balances the tender chicken and silky sauce.
Foodland tips
Kung Pao is cooked briefly and intensely. Its flavour comes from the high heat of the wok, not from long simmering.
Very hot wok
If the pan is too cool, the chicken will steam and lose its juiciness.
Prepare the sauce in advance
Everything happens very quickly in the wok, so the sauce must be fully mixed before frying begins.
Check the saltiness of the soy sauce
Every soy sauce has a different salt level. If the sauce is too salty, add a little sugar and water.
Kung Pao ingredients at Foodland
Selected products for authentic Kung Pao: Sichuan pepper, dried chillies, corn starch, Shaoxing rice wine, black vinegar, jasmine rice and ready-made Kung Pao paste.
Shaoxing rice wine
A characteristic aroma for Chinese marinades and wok dishes.
View product →Frequently asked questions about Kung Pao
What is Kung Pao?
Kung Pao is a Chinese stir-fry from Sichuan, usually made with chicken, dried chillies, peanuts, garlic, ginger and a sweet-savoury sauce.
Is Kung Pao very spicy?
The authentic Sichuan version is distinctly spicy and aromatic. You can adjust the heat by changing the amount of dried chillies and Sichuan pepper.
What can replace Shaoxing rice wine?
Another Chinese cooking rice wine is the closest substitute. Alternatively, use a small amount of dry sherry, or omit the wine in a simplified home version.
What can replace Chinese black vinegar?
You can use rice vinegar, red wine vinegar or apple cider vinegar. The flavour will not be identical, but the sauce will remain balanced.
Can Kung Pao be made without peanuts?
Yes. Replace the peanuts with cashews or leave them out completely. A crunchy element does, however, add an enjoyable contrast.
What should I serve with Kung Pao?
Steamed jasmine rice is the best match. It softens the heat and absorbs the aromatic sauce beautifully.
Cooking video
The video demonstrates the fast wok technique and the combination of chicken, chilli, peanuts and sauce.
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V surovinách (ani v marináde a omáčke) sa jarná cibuľka nikde neobjavuje. Napriek tomu sa recept podaril - chutilo.
Ok super.
Podarilo sa... Ďakujem za recept... Je to naozaj jednoduché a veľmi chutné :)
Veľmi dobrý recept- Pochutili sme si celá rodina.
to secuanske korenie tam rozhodne treba, je to zlaty klinec programu :)
rozhodne!
Najlepší recept...a aj vaše prísady s obchodu !
Odporúčam ,,stále doma varíme!
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