Kung Pao Chicken

ChickenChineseDinnerWokSpicyDairy-FreeStir-fry
Kung Pao Chicken styled food shot

Kung Pao Chicken is a beloved Sichuan dish known for its perfect balance of spicy, sweet, and savory flavors. This version brings authentic Chinese flavors to your home kitchen with a combination of tender chicken, crunchy peanuts, and colorful vegetables, all coated in a rich, glossy sauce that delivers that signature Kung Pao kick.

Prep Time
20 min
Cook Time
15 min
Serves
4 servings
Difficulty
medium
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Ingredients

Ingredients

Techniques: stir-frying, marinating, sauce thickening

Equipment Needed

  • Wok or large skillet
  • Mixing bowls
  • Measuring spoons and cups
  • Sharp knife
  • Cutting board
  • Whisk
  • Wooden spoon or spatula

This Kung Pao Chicken recipe breaks down the classic Sichuan dish into manageable steps. The key to success is preparation - have all ingredients measured and chopped before you start cooking, as the stir-frying process moves quickly. The combination of dried chilies and Sichuan peppercorns creates the dish's signature numbing heat, but you can adjust the spice level to your preference.

For a more authentic flavor, look for Chinese black vinegar to replace the rice vinegar. If you prefer a milder dish, reduce the number of dried chilies or remove the seeds before cooking. This dish is traditionally quite dry rather than saucy - if you prefer more sauce, you can increase the water to 1/3 cup.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.