Authentic Kung Pao Chicken Recipe: Spicy Sichuan Chicken Stir-Fry with Peanuts

Marinate the Chicken
In a bowl, combine the chicken cubes with the soy sauce, Shaoxing wine, and 1 tsp cornstarch. Toss to coat and let rest for 10 minutes.

Mix the Sauce
In a small bowl, whisk together all sauce ingredients (light and dark soy, vinegar, sugar, chili garlic sauce, and cornstarch slurry). Set aside.

Heat the Wok
Place a wok or large skillet over high heat. When hot, add 2 Tbsp vegetable oil and swirl to coat.

Toast the Spices
Add the Sichuan peppercorns and dried chilies. Stir constantly for 30 seconds until fragrant (take care not to burn them). Remove and discard peppercorns if you prefer milder heat.

Stir-Fry Aromatics
Add garlic and ginger; stir for 10 seconds until aromatic but not browned.

Cook the Chicken
Add the marinated chicken in a single layer. Let the sauce undisturbed for 1 minute, then stir-fry for another 2–3 minutes until the edges just begin to brown.

Add the Sauce
Pour in the prepared sauce. Stir continuously, coating all pieces, and cook for 1–2 minutes until the sauce thickens and glazes the chicken.

Finish with Peanuts & Scallions
Stir in roasted peanuts and the white parts of the scallions. Toss briefly to combine.

Plate and Garnish
Transfer to a serving dish and sprinkle with the green scallion tops. Serve immediately with steamed rice or noodles.

• Quick and Easy:  Ready in just 25–30 minutes, ideal for busy weeknight dinners.
• Bold Flavor Profile:  Combines garlic, ginger, Sichuan peppercorns, and chilies for that signature numbing spice.
• Customizable Heat Level:  Adjust the number of dried chilies or add chili garlic sauce to suit your spice tolerance.
• High-Protein, Low-Carb Option:  Serve over cauliflower rice or steamed veggies to keep it low-carb and gluten-free.
• Make-Ahead Friendly:  The sauce and marinated Chicken can be prepped in advance for an actual 30-minute Kung Pao Chicken  meal.

To make the best homemade Kung Pao Chicken with peanuts , gather these ingredients:

• 500 g boneless, skinless chicken thighs , cut into 1″ cubes
• Marinade:
  • 1 Tbsp light soy sauce
  • 1 Tbsp Shaoxing cooking wine (or dry sherry)
  • 1 tsp cornstarch
• Sauce:
  • 2 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp Chinkiang vinegar (black vinegar)
  • 1 Tbsp sugar
  • 1 tsp chili garlic sauce (optional, for extra heat)
  • 1 tsp cornstarch mixed with 2 Tbsp water
• Stir-Fry Base:
  • 2 Tbsp vegetable oil
  • 8–10 dried red chilies, seeds removed (adjust for mild Kung Pao Chicken  or extra-spicy Sichuan stir-fry )
  • 1 tsp Sichuan peppercorns
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
• Add-Ins & Garnish:
  • ¼ cup roasted, unsalted peanuts
  • 2 scallions (white and green parts), sliced on the bias

1. Combine 1 Tbsp light soy sauce, 1 Tbsp Shaoxing wine, and 1 tsp cornstarch in a medium bowl.
2. Add the cubed chicken thighs, toss until evenly coated, and let rest for 10–15 minutes. This marinated Chicken for Kung Pao  stays tender and juicy.

1. In a small bowl, whisk together 2 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp Chinkiang vinegar, 1 Tbsp sugar, and 1 tsp chili garlic sauce if using.
2. In a separate cup, stir 1 tsp cornstarch into 2 Tbsp water to form a slurry. Set both aside for a quick sauce assembly.

1. Heat a large wok or skillet over high heat until smoking. Add 2 Tbsp vegetable oil and swirl to coat.
2. Carefully add the Sichuan peppercorns and dried chilies. Stir constantly for 20–30 seconds until fragrant. Remove and discard peppercorns if you prefer less numbness.
3. Toss in ¼ cup roasted peanuts and stir-fry for 15 seconds, then transfer peanuts to a small bowl to prevent over-browning.

1. Add the minced garlic and ginger to the hot oil. Stir for 10 seconds until aromatic.
2. Add the marinated Chicken to a single layer. Let sear undisturbed for 1 minute, then stir-fry for 2–3 minutes until the edges begin to brown.

1. Pour the prepared soy-vinegar sauce into the wok, stirring quickly to coat the Chicken.
2. Drizzle in the cornstarch slurry, stirring for 1–2 minutes until the sauce thickens into a glossy glaze that clings to every piece of Chicken.

1. Stir in the reserved roasted peanuts and the white parts of the sliced scallions. Toss briefly.
2. Turn off the heat, transfer your Kung Pao Chicken stir-fry  to a serving platter, and sprinkle with green scallion tops.

• High Heat Is Key:  A screaming hot wok ensures a quick sear and prevents steaming.
• Even Chicken Pieces:  Cut Chicken uniformly for consistent cooking in your 30-minute Kung Pao Chicken dinner .
• Balance the Heat:  Remove seeds from dried chilies or toss in fewer chilies for a mild Kung Pao Chicken version .
• Prep Everything First:  With ingredients prepped, the easy Kung Pao Chicken stir-fry  takes just minutes once the wok is hot.
• Use Fresh Peanuts:  Roasted, unsalted peanuts contribute to the authentic crunch of traditional Kung Pao Chicken .

Customize this Chinese stir-fry chicken recipe  with these twists:

• Honey-Glazed Kung Pao Chicken:  Add 1 Tbsp honey to the sauce for a sweet Kung Pao chicken recipe .
• Cashew Kung Pao Chicken:  Substitute cashews for peanuts in a cashew chicken stir-fry  variation.
• Vegetable Kung Pao:  Stir in bell peppers, zucchini, or broccoli for a Kung Pao chicken and vegetable stir-fry .
• Spicy Garlic Kung Pao Chicken:  Double the garlic and chilies for an extra garlic spicy chicken Chinese stir-fry .

A homemade Kung Pao Chicken dinner  pairs beautifully with:

• Steamed Jasmine Rice  or Brown Rice  for a classic Kung Pao Chicken plate .
• Cauliflower Rice  for a low-carb variation.
• Stir-fried bok Choy  or Garlic Green Beans  to add vibrant greens.
• Scallion Pancakes  or Chinese Steamed Buns  for an authentic street-food vibe.

• Refrigerate:  Cool completely, then store in an airtight container for 3 days.
• Reheat:  Warm gently in a skillet over medium heat, adding a splash of water to loosen the sauce.
• Freeze:  Portion into freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating for an easy make-ahead Kung Pao Chicken meal .