Kung Pao Chicken originated in the Sichuan province of southwestern China. Sichuan cuisine is known for its bold and spicy flavors, often featuring the use of Sichuan peppercorns, dried red chilies, garlic, and ginger. Kung Pao Chicken typically consists of diced chicken, peanuts or cashews, and vegetables such as bell peppers and scallions. The sauce is made with a combination of soy sauce, vinegar, sugar, and sometimes hoisin sauce. It is often seasoned with Sichuan peppercorns for a numbing, spicy flavor.

Prep Time20 minsCook Time10 minsTotal Time30 mins

AuthorPeterYields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)CategoryMeat, Poultry, Rice

Ingredients

Marinade

 1 tbsp soy sauce

 1 tbsp shaoxing wine

 1 tsp sesame oil

 1 tbsp cornstarch

Sauce

 3 tbsp soy sauce

 1 tbsp hoisin sauce

 1 tbsp chinkiang vinegar (or balsamic vinegar)

 1 tbsp sugar

 1 tsp cornstarch

 1 tsp sesame oil

Fry & infuse

 2 tbsp vegetable oil

 1 white part of spring onion(or red onion, set aside after sauté)

 1 cup peanuts(set aside after gold)

...infuse spices

 2-3 dried red chilies(remove after flavor released)

 1 tsp sichuan peppercorns(remove after flavor released)

Sauté

 500 g boneless, skinless chicken thighs(or chicken breast, squared)

...add aromatics

 cloves garlic(minced)

 ginger(minced)

...lastly add

 2 red bell peppers(diced)

 add peanuts, onions

 add sauce

 green ends of spring onions

The dish is named after Ding Baozhen, who was known as Kung Pao, Gong Bao, or Kung Po. Ding Baozhen was a late Qing Dynasty official, governor of Sichuan province, and a culinary enthusiast. The dish was purportedly one of his favorite dishes.

Directions

Inspired by Adam Liaw’s Kung Pao Chicken.