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delicious kung pao chicken

Kung Pao Chicken

This authentic Kung Pao Chicken delivers the perfect balance of spicy, sweet, sour, and savory flavors that will transport you straight to Sichuan. With tender chicken, crunchy bell peppers, and a numbing heat from dried chilies, this restaurant-quality dish comes together quickly in your own kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts cut into bite-sized cubes
  • 5 tablespoons soy sauce divided
  • 2 tablespoons sherry wine divided
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 2 tablespoons peanut oil or other light oil
  • 4 Asian dried red chilies split
  • 1 tablespoon minced garlic
  • ½ tablespoon grated ginger
  • 1 pinch red pepper flakes
  • 1 red bell pepper cut into chunks
  • 1½ tablespoons canned Szechuan sauce

Equipment

  • Wok
  • Small bowl
  • Cutting board

Method
 

  1. Toss the cubed chicken with 1 tablespoon of soy sauce and 1 tablespoon of sherry wine. Set aside to marinate while preparing the sauce.
  2. In a small bowl, whisk together 2 teaspoons sugar, 2 tablespoons rice vinegar, 2 teaspoons sesame oil, ¼ cup water, the remaining 4 tablespoons soy sauce, 1 tablespoon sherry, and 2 teaspoons cornstarch until well combined.
  3. Heat 2 tablespoons peanut oil in a wok over medium-high heat until shimmering. Add the split dried red chilies and cook until they slightly darken, about 30 seconds.
  4. Add minced garlic, grated ginger, and red pepper flakes. Stir constantly for about 30 seconds until fragrant.
  5. Add the marinated chicken with its juices and stir-fry for 1-2 minutes until the outside changes color.
  6. Pour in the sauce mixture along with the red bell pepper chunks. Continue cooking for about 1 minute more until the chicken is cooked through and the sauce has thickened to a glossy consistency.
  7. Remove from heat and stir in the Szechuan sauce. Mix well to incorporate the flavors throughout the dish.
  8. Serve immediately over steamed rice for an authentic Sichuan experience.

Notes

For extra authenticity, garnish with roasted peanuts or cashews for traditional crunch. The dried chilies are primarily for flavoring the oil—adjust the quantity based on your heat preference. If you can't find Szechuan sauce, try mixing hoisin with a bit of sriracha for a similar flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave, adding a splash of water if the sauce has thickened too much.