Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish. It features the signature **numbing-spicy lychee flavor profile** — sweet, sour and mildly spicy, rich red hue without excessive heat, with tender and crisp chicken. The name originates from "Taizi Taibao" (Grand Guardian of the Heir Apparent), an honorary official title of Ding Baozhen, a prominent statesman of the late Qing Dynasty.
Difficulty
Medium
Prep Time
10min
Cook Time
10min
Medium · Heritage Classics
Method
Marinate the diced chicken
Cut chicken into 1.5 cm cubes and place in a bowl. Add all marinade ingredients. Massage until the chicken becomes sticky and evenly coated. Let it rest for 10 minutes.
Velvet-stir-fry the chicken cubes
- Heat oil in a wok. When the oil reaches medium-high heat (60% hot), add the diced chicken and quickly separate them. Stir-fry until the chicken turns white and is 80% cooked, then transfer to a plate and set aside. Do not overcook, otherwise the meat will dry out.
Cook the spicy base
Leave a little oil in the wok. On low heat, add dried chili peppers and Sichuan peppercorns. Sauté until the chilies turn dark red and release a rich spicy aroma. Do NOT burn them black, or they will taste bitter. Add ginger, garlic and white scallion segments, stir-fry until fragrant.
Combine ingredients and reduce sauce
Put the pre-cooked chicken back into the wok. Turn to high heat and toss briefly. Drizzle in the pre-mixed sauce. Stir rapidly until the sauce thickens and clings fully to every chicken cube.
Critical finishing tip
Toss in peanuts right before turning off the heat. Mix 3–5 times and plate immediately! Add peanuts at the very end to keep them crunchy. They will turn soft quickly if cooked early.
Chef's notebook
Chef's Tips
Mix the sauce well：
Mix the sauce all at once for smooth stir-frying without rushing.
Sauté over low heat to release aroma：
Sauté dried chili peppers over low heat to bring out their aroma; avoid high heat which burns them.
Stir-fry quickly over high heat：
Use high heat and quick stir-frying throughout. Complete cooking within 3 minutes.
Chinese black vinegar：
Black vinegar is recommended. White vinegar lacks depth of flavour and is not advised.
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