This recipe is the authentic Sichuan Kung Pao Chicken Recipe and I often cook it when I miss the taste of my hometown Chengdu! The ingredients are quite simple and most of the grocery stores have them. I highlighted the recipe of Kung Pao Chicken Sauce as it’s the key of making this dish successfully. As long as the sauce if made correctly, you are 90% there!!!
Can’t wait for you to try this recipe and let me know how it turns out!
Ingredients: Chicken breast (1), Peanuts (a handful), Garlic 7-8 cloves, Ginger 1 piece, Green Onion 3-4 stalks, Dry Chilies (6-7), Sichuan Peppercorn (2 tsp), Cooking Oil (3 tbsp), Cornstarch
Marinate sauce for chicken: Soy sauce 1 tsp, Salt 1/4 tsp, Water 2 tbsp, Corn starch 1 tbsp, Cooking wine 1 tbsp.
Kung Pao Sauce: Chinese Black Vinegar 1 tbsp, Sugar 1 tbsp, Cooking wine 1 tbsp, Corn Starch 1 tsp, Soy Sauce 1 tsp, Salt 1/8 tea spoon.
What is Kung Pao sauce made of?
Kung Pao sauce is mainly made of Chinese black vinegar and sugar. They will provide the signature sweet and sour taste of Kung Pao Sauce. Soy sauce, cooking wine and corn starch are added to complete the sauce. We sometimes also add a little bit salt depending on the dish!
What does Kung Pao Chicken taste like?
Authentic Kung Pao chicken should taste sweet and sour with a hint of numbing and spicy from the peppercorn and chilies. Green onion, ginger and garlic are also included in the dish to enhance the aromatic taste!
What is the difference between Szechuan Chicken and Kung Pao Chicken?
Great questions! Both dishes are classic Sichuan dishes however Szechuan chicken is very spicy while Kung Pao chicken has a mild spicy taste. Szechuan chicken is also deep fried first then stir fried with dry chili and other aromatics. Kung pao chicken is more tender and has a sweet and sour flavor for the sauce. But both dishes are extremely delicious Sichuan dishes!
Authentic Kung Pao Chicken Recipe
Equipment
- 1 pan or wok
Ingredients
- 1 lb chicken thigh or breast
- 7-8 cloves garlic
- 4-5 stalks green onion
- 1 piece ginger
- 5-6 dry chili
- 2 tsp Sichuan peppercorn
- 3 tbsp cooking oil
Marinate for Chicken
- 1 tsp Soy Sauce
- 1/4 tsp salt
- 1 tbsp corn starch
- 2 tbsp water
- 1 tbsp cooking wine
Kung Pao Sauce
- 1 tbsp Chinese Black Vinegar
- 1 tbsp sugar
- 1 tbsp cooking wine
- 1 tsp corn starch
- 1 tsp soy sauce
- 1/8 tsp salt
Instructions
- Cut chicken into cubes.
- Season and marinate chicken.
- Chop green onion into 1 inch pieces, slice ginger and garlic
- Cut dry chili into smaller pieces with a pair of scissors.
- Fry peanuts with 1 tbsp of oil on medium low heat. When peanuts start to change color, take them out and drain the oil.
- Fry chicken with 1 tbsp of cooking oil until slightly brown. Take out and set aside.
- Add 1 tbsp of oil, on medium low heat, fry Sichuan peppercorn to extract flavor. Take out the Sichuan peppercorn and add dry chili, green onion, garlic and ginger. Fry until fragrant.
- Add in chicken mix well.
- Add kung pao sauce and mix well.
- Add in peanuts stir well.
- Serve.