Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 20 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 350 g boneless skinless chicken breasts; 3 tbsp oil; 2 clove garlic, sliced diagonally; 5 slice fresh ginger, peeled and sliced; 7 piece dried red chilies, seeded and halved; 3 tbsp roasted peanuts; 1 stalk scallion, cut into rings; 1 tbsp cornstarch (marinade); 1 tbsp Shaoxing rice wine; 2 tsp soy sauce (marinade); 1 tsp oil (marinade); 1.5 tbsp soy sauce (sauce); 1 tsp dark soy sauce; 1 tsp sugar; 0.25 tsp Chinese black vinegar; 2 tbsp water; 1 tsp cornstarch (sauce)

A classic Sichuan-Chinese stir-fry of tender velveted chicken with crunchy roasted peanuts and dried red chilies in a savory-spicy Kung Pao sauce built on Chinkiang black vinegar. Restaurant-style results at home.

20 min 3 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

360

Calories

29g

Protein

Carbs

23g

Fat

Scale recipe

3 servings

Original recipe

Ingredients17 items

Produce

🧄garlic, sliced diagonally2 clove

🫚fresh ginger, peeled and sliced5 slice

🧅scallion, cut into rings1 stalk

Meat

🍗boneless skinless chicken breasts350 g

Pantry

🛢️oil3 tbsp

🥜roasted peanuts3 tbsp

🌽cornstarch (marinade)1 tbsp

🍶Shaoxing rice wine1 tbsp

🥢soy sauce (marinade)2 tsp

🛢️oil (marinade)1 tsp

🥢soy sauce (sauce)1½ tbsp

🥢dark soy sauce1 tsp

🍬sugar1 tsp

🍾Chinese black vinegar¼ tsp

🌽cornstarch (sauce)1 tsp

Spices

🌶️dried red chilies, seeded and halved7 piece

Beverages

💧water2 tbsp

Instructions

1
Rinse the chicken under water and pat it thoroughly dry with a paper towel. Removing surface moisture helps the cornstarch and seasonings grip the meat so the velvet coating won't slide off in the wok.
2
Cut the chicken into small, even cubes.
3
In a bowl, combine the chicken with the marinade cornstarch, Shaoxing rice wine, soy sauce, and oil. Mix to coat evenly.
4
Let the chicken marinate for at least 30 minutes to tenderize and absorb flavor.
30:00 timer
5
In a small bowl, mix together the Kung Pao sauce: soy sauce, dark soy sauce, sugar, black vinegar, water, and cornstarch. Stir well and set aside.
6
Heat a wok over high heat with 1 tablespoon of the oil until fully hot. High heat gives the chicken a sear and keeps it from sticking.
7
Stir-fry the marinated chicken until about 70% cooked — the surface should turn white and opaque but not be cooked through. Remove and set aside.
8
Wipe the wok clean with a paper towel, then heat the remaining 2 tablespoons of oil until fully hot.
9
Add the sliced ginger and garlic and stir-fry quickly until fragrant.
10
Add the dried red chilies and stir-fry until aromatic and turned a dark, toasted red — that toasted-chili scent is the key to the flavor.
11
Return the chicken to the wok and stir-fry briefly to combine.
12
Add the roasted peanuts and toss together.
13
Pour in the Kung Pao sauce and stir continuously until the sauce thickens and the chicken is well coated.
14
Add the scallion rings and toss thoroughly to combine.
15
Dish out and serve immediately with steamed rice.

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CuisineChinese