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Kung Pao Chicken

It was during the mid-to-late 1600s that Kung Pao Chicken began its journey to popularity. The recipe originated in the Sichuan Province in southwestern China. A government official became enamored of the dish of chicken, peanuts and spicy Sichuan peppercorns while visiting a man who saved him from drowning as a child. He began sharing the dish, whose name is derived from his government title. Until 2005 there was a ban on importing Sichuan peppercorns so American chefs began using black pepper instead. Kung pao chicken is found in most Chinese-American restaurants and is a crunchy, flavorful dish.

Recipe Servings: 4

Prep Time
15 minutes
+ 10 minutes resting
Cook Time
10 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Marinade:
Sauce:

Directions

    For Marinade:
  1. Stir together soy sauce, rice wine, and cornstarch in medium bowl until cornstarch is dissolved.
  2. Add chicken and gently stir to coat. Let stand 10 minutes at room temperature.
  3. For Sauce:
  4. Combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper in a bowl. Stir until sugar and cornstarch dissolve. Set aside.
  5. Turn on stove’s exhaust fan and then heat wok or pan over high heat, until a drop of water sizzles when dropped in pan.
  6. Add the peanut oil and tilt the pan to coat the bottom.
  7. Add the chili peppers and stir-fry for about 30 seconds until just starting to blacken and oil is slightly fragrant.
  8. Add chicken and stir-fry about 2–3 minutes, until no longer pink.
  9. Add the white parts of the green onions, garlic, and ginger, stir-frying about 30 seconds.
  10. Pour in the sauce and stir to coat other ingredients.
  11. Stir in the peanuts and cook 1–2 minutes.
  12. Divide the mixture among four serving plates and sprinkle each serving with the green parts of the green onions.
  13. Serve immediately.

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