Authentic Sichuan Kung Pao Chicken
Authentic Sichuan Kung Pao Chicken
Ingredients
For the Chicken
- 300 g chicken thigh, cut into 1-inch cubes
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon oil, for marinating
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
For the Aromatics & Finishing
- 5-6 dried chilies, cut
- 1 tablespoon Sichuan peppercorns
- 3 cloves garlic, sliced
- 1 inch ginger, sliced
- 2 scallions, white parts cut into 1-inch pieces, green parts chopped
- 1 tablespoon Doubanjiang
- 1/2 cup roasted peanuts
- as needed oil, for frying chicken and stir-frying
Instructions
- 1
Cut 300g chicken thigh into 1-inch cubes. In a bowl, combine the chicken cubes with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon cornstarch, 2 tablespoons water, and 1 tablespoon oil. Mix everything well to marinate the chicken.
⏱️ 5 min
- 2
In a separate small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Chinkiang vinegar, 1 tablespoon sugar, 1 tablespoon cornstarch, and 3 tablespoons water. Stir until all ingredients are well combined and the cornstarch is dissolved.
⏱️ 3 min
- 3
Gather and prepare the aromatics: cut 5-6 dried chilies, measure out 1 tablespoon Sichuan peppercorns, slice 3 cloves of garlic, slice 1-inch of ginger, and cut the white parts of 2 scallions into 1-inch pieces. Chop the green parts of the scallions for garnish later.
⏱️ 7 min
- 4
Heat oil in a wok over medium-high heat. Once hot, add the marinated chicken pieces and fry until they are golden brown and cooked through. Remove the cooked chicken from the wok and set aside, draining any excess oil.
⏱️ 5 min
- 5
Add 1 tablespoon of fresh oil to the wok (or use the remaining oil if sufficient). Add the dried chilies, Sichuan peppercorns, sliced garlic, sliced ginger, and the white parts of the scallions to the hot oil. Stir-fry until the aromatics are fragrant. Then, add 1 tablespoon of Doubanjiang and continue to stir-fry until red oil appears, indicating the Doubanjiang has released its flavor and color.
⏱️ 4 min
- 6
Return the cooked chicken to the wok. Pour the prepared sauce mixture over the chicken and aromatics. Stir continuously until the sauce thickens and coats all the chicken pieces.
⏱️ 2 min
- 7
Stir in 1/2 cup of roasted peanuts and the chopped green parts of the scallions. Mix everything well.
⏱️ 1 min
- 8
Transfer the Kung Pao Chicken to a serving dish and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Sichuan Kung Pao Chicken
For the Chicken
- 300 g chicken thigh, cut into 1-inch cubes
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon oil, for marinating
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
For the Aromatics & Finishing
- 5-6 dried chilies, cut
- 1 tablespoon Sichuan peppercorns
- 3 cloves garlic, sliced
- 1 inch ginger, sliced
- 2 scallions, white parts cut into 1-inch pieces, green parts chopped
- 1 tablespoon Doubanjiang
- 1/2 cup roasted peanuts
- as needed oil, for frying chicken and stir-frying
Instructions
- 1
Cut 300g chicken thigh into 1-inch cubes. In a bowl, combine the chicken cubes with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon cornstarch, 2 tablespoons water, and 1 tablespoon oil. Mix everything well to marinate the chicken.
⏱️ 5 min - 2
In a separate small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Chinkiang vinegar, 1 tablespoon sugar, 1 tablespoon cornstarch, and 3 tablespoons water. Stir until all ingredients are well combined and the cornstarch is dissolved.
⏱️ 3 min - 3
Gather and prepare the aromatics: cut 5-6 dried chilies, measure out 1 tablespoon Sichuan peppercorns, slice 3 cloves of garlic, slice 1-inch of ginger, and cut the white parts of 2 scallions into 1-inch pieces. Chop the green parts of the scallions for garnish later.
⏱️ 7 min - 4
Heat oil in a wok over medium-high heat. Once hot, add the marinated chicken pieces and fry until they are golden brown and cooked through. Remove the cooked chicken from the wok and set aside, draining any excess oil.
⏱️ 5 min - 5
Add 1 tablespoon of fresh oil to the wok (or use the remaining oil if sufficient). Add the dried chilies, Sichuan peppercorns, sliced garlic, sliced ginger, and the white parts of the scallions to the hot oil. Stir-fry until the aromatics are fragrant. Then, add 1 tablespoon of Doubanjiang and continue to stir-fry until red oil appears, indicating the Doubanjiang has released its flavor and color.
⏱️ 4 min - 6
Return the cooked chicken to the wok. Pour the prepared sauce mixture over the chicken and aromatics. Stir continuously until the sauce thickens and coats all the chicken pieces.
⏱️ 2 min - 7
Stir in 1/2 cup of roasted peanuts and the chopped green parts of the scallions. Mix everything well.
⏱️ 1 min - 8
Transfer the Kung Pao Chicken to a serving dish and serve immediately.
⏱️ 1 min