Authentic Kung Pao Chicken Recipe with Crispy Perfection

Hi there, food lover! 👋
Ready to dive into a dish that’s bold, fiery, and irresistibly aromatic? Today we’re exploring a classic beloved across generations—Kung Pao Chicken. This celebrated Sichuan masterpiece blends tender chicken, crunchy peanuts, and a mesmerizing balance of heat, sweetness, and tang. It’s one of those traditional recipes that has traveled far across the world, yet still carries the soul of its origin in every spicy bite. 🌶️🐔

In many Chinese households, Kung Pao Chicken is more than a dish—it’s a weeknight ritual, a comfort meal, and the kind of recipe family members whisper tips about so the flavor always turns out “just right.” Traditionally, its magic comes from the use of Sichuan peppercorns, which offer a tingling floral heat, and the quick stir-fry technique that keeps the chicken juicy and the vegetables crisp. Paired with rice, it’s a simple yet soul-warming meal that speaks to home, heritage, and the joy of shared cooking.

Today you’re getting a hearty, traditional-style version crafted to give you crispy perfection while keeping the beloved authenticity alive. Let’s fire up the wok and get cooking! 🔥🍳

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Ingredients

For the Chicken:

• 1 lb chicken breast or thighs, diced into small cubes
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1 tsp sesame oil

For the Stir-Fry:

• 2 tbsp neutral oil (peanut or canola)
• 8–10 dried red chilies
• 1 tbsp Sichuan peppercorns
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1-inch knob ginger, minced
• 1/2 cup roasted peanuts

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp sugar
• 1 tbsp hoisin sauce
• 1 tbsp water
• 1 tsp cornstarch

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Step-by-Step Directions

1. In a bowl, marinate the chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let rest for at least 15 minutes for best tenderness.
2. In another bowl, whisk together all the sauce ingredients until smooth. Set aside.
3. Heat oil in a wok over medium-high heat until shimmering. Add dried chilies and Sichuan peppercorns; stir until fragrant but not burnt.
4. Add the marinated chicken and cook until lightly crispy and golden on the edges.
5. Add garlic and ginger and sauté for 30 seconds until aromatic.
6. Add bell pepper and stir-fry briefly to retain crunch.
7. Pour in the prepared sauce and cook until it thickens and coats everything beautifully.
8. Toss in peanuts, mix well, and cook 1 more minute.
9. Serve hot over steamed rice and enjoy the perfect balance of heat, sweetness, and tang!

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Nutritional Information

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 15 minutes | ⏳ Total Time: 30 minutes
⚡ Calories per serving: ~420 | 🍽️ Servings: 4

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Bon appétit and happy cooking! 👩🍳🍽️