Kung Pao Chicken
19 min · 4 min active · makes ~1 kg · Medium · Chinese
Kung Pao Chicken
Kung Pao Chicken is a Sichuan stir-fry of tender boneless chicken thighs cooked at fierce heat with dried chillies, Sichuan peppercorns, garlic, ginger, and spring onions, then finished in a glossy, vinegar-sharp sauce that balances heat, sweetness, and a gentle sourness. Roasted peanuts add crunch throughout. It is a bold, satisfying main suited to rice and a fast weeknight table.
TOTAL TIME
19 min
ACTIVE TIME
4 min
QUANTITY
~1 kg
DIFFICULTY
Medium
CUISINE
Chinese
Who’s eating
A
Ingredients0/15
Tools0/5
Ingredients0/15 gathered · 4 servings
boneless, skinless600g
3tbsp
2tbsp
2tsp
1tbsp
1.5tbsp
1.5tbsp
2tbsp
3tbsp
8piece
1tsp
3clove
4piece
20g
80g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 600g | boneless, skinless | — | ||
| 2 | 3tbsp | — | — | ||
| 3 | 2tbsp | — | — | ||
| 4 | 2tsp | — | — | ||
| 5 | 1tbsp | — | — | ||
| 6 | 1.5tbsp | — | — | ||
| 7 | 1.5tbsp | — | — | ||
| 8 | 2tbsp | — | — | ||
| 9 | 3tbsp | — | — | ||
| 10 | 8piece | — | — | ||
| 11 | 1tsp | — | — | ||
| 12 | 3clove | — | — | ||
| 13 | 4piece | — | — | ||
| 14 | 20g | — | — | ||
| 15 | 80g | — | — |
Tools5 items
Hygiene
Wash your hands after the raw chicken thighs and chicken.
Procedure41 steps
1 of 41
Add the chicken thigh to the mixing bowl
Chicken thigh · 600 g
2 of 41
Wash your hands with soap — you've been handling raw chicken thighs
⏱ 30s
3 of 41
Add the light soy sauce to the mixing bowl
Light soy sauce · 1 tbsp
4 of 41
Add the shaoxing rice wine to the mixing bowl
Shaoxing rice wine · 1 tbsp
5 of 41
Add cornflour
Cornflour · 1 tsp
6 of 41
Mix the chicken thigh and shaoxing rice wine mixture
Look for
until well combined
8 of 41
Add the light soy sauce, dark soy sauce, chinkiang black rice vinegar and shaoxing rice wine to the bowl
Light soy sauce · 2 tbspDark soy sauce · 1 tbspChinkiang black rice vinegar · 1.5 tbspShaoxing rice wine · 1 tbsp
9 of 41
Add caster sugar
Caster sugar · 1.5 tbsp
10 of 41
Add cornflour
Cornflour · 1 tsp
11 of 41
Add the chicken stock to the bowl
Chicken stock · 2 tbsp
12 of 41
Whisk the chinkiang black rice vinegar and shaoxing rice wine mixture
Look for
until cornflour and sugar are fully dissolved
13 of 41
Add the groundnut oil to the wok
Groundnut oil · 2 tbsp
14 of 41
Heat the groundnut oil
Look for
until it just begins to smoke
high heat
15 of 41
Add the marinated chicken thighs from the mixing bowl to the wok
in a single layer
16 of 41
Wash your hands with soap — you've been handling raw chicken
⏱ 30s
17 of 41
Stir-fry the chicken thigh and shaoxing rice wine mixture
Look for
until golden brown and cooked through with no pink remaining — turning frequently
high heat
18 of 41
Transfer the stir-fried chicken thighs from the wok onto the plate
19 of 41
Add the groundnut oil to the wok
Groundnut oil · 1 tbsp
medium heat
20 of 41
Halve the 8 dried chillies
deseeded
Dried chillies · 8 piece
21 of 41
Add the halved dried chillies to the wok
22 of 41
Add the sichuan peppercorns to the wok
Sichuan peppercorns · 1 tsp
23 of 41
Stir-fry the groundnut oil, dried chillies and sichuan peppercorns
Look for
until chillies darken slightly and oil is fragrant — do not let them burn
medium heat
25 of 41
Chop the 4 spring onions
white and green parts separated
Spring onions · 4 piece
26 of 41
Add the minced garlic to the wok
high heat
27 of 41
Stir the whisked dark soy sauce
briefly
28 of 41
Rinse the fresh root ginger
under cold running water
Fresh root ginger · 20 g
⏱ 30s
ResultRinsed fresh root ginger30 of 41
Add the minced ginger to the wok
31 of 41
Add the chopped spring onions to the wok
32 of 41
Stir-fry the spring onion and groundnut oil mixture
Look for
until fragrant
high heat
33 of 41
Add the stir-fried chicken thighs from the plate to the wok
34 of 41
Add the chinkiang black rice vinegar and shaoxing rice wine mixture from the small bowl to the wok
35 of 41
Toss the chicken thigh and shaoxing rice wine mixture
Look for
until the sauce thickens and coats the chicken glossily
high heat
36 of 41
Add the unsalted roasted peanuts to the wok
Unsalted roasted peanuts · 80 g
37 of 41
Add the chopped spring onions to the wok
38 of 41
Toss the chicken thigh and shaoxing rice wine mixture
⏱ 30s
ResultKung Pao ChickenTotal Time19 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | Add the chicken thigh to the mixing bowlResultChicken thighs | |
| 2 | — | — | Wash your hands with soap — you've been handling raw chicken thighs⏱ 30s |
| 3 | 1 tbsp | Add the light soy sauce to the mixing bowlResultChicken thighs and light soy sauce | |
| 4 | 1 tbsp | Add the shaoxing rice wine to the mixing bowlResultChicken thighs and light soy sauce and Shaoxing rice wine | |
| 5 | 1 tsp | Add cornflourResultChicken thigh and shaoxing rice wine mixture | |
| 6 | — | Mix the chicken thigh and shaoxing rice wine mixtureLook foruntil well combinedResultMixed chicken thighs | |
| 7 | — | Marinate the mixed chicken thighs⏱ 15 minResultMarinated chicken thighsused in step 18 | |
| 8 | 2 tbsp | Add the light soy sauce, dark soy sauce, chinkiang black rice vinegar and shaoxing rice wine to the bowlResultLight soy sauce | |
| 1 tbsp | |||
| 1.5 tbsp | |||
| 1 tbsp | |||
| 9 | 1.5 tbsp | Add caster sugarResultChinkiang black rice vinegar and shaoxing rice wine mixture | |
| 10 | 1 tsp | Add cornflourResultChinkiang black rice vinegar and shaoxing rice wine mixture | |
| 11 | 2 tbsp | Add the chicken stock to the bowlResultChinkiang black rice vinegar and shaoxing rice wine mixture | |
| 12 | — | Whisk the chinkiang black rice vinegar and shaoxing rice wine mixtureLook foruntil cornflour and sugar are fully dissolvedResultWhisked dark soy sauce | |
| 13 | 2 tbsp | Add the groundnut oil to the wokResultGroundnut oil | |
| 14 | — | high heat | Heat the groundnut oilLook foruntil it just begins to smokeResultHot oil |
| 15 | Marinated chicken thighsstep 7 | Add the marinated chicken thighs from the mixing bowl to the wok → in a single layerResultChicken thigh and shaoxing rice wine mixture | |
| 16 | — | — | Wash your hands with soap — you've been handling raw chicken⏱ 30s |
| 17 | — | high heat | Stir-fry the chicken thigh and shaoxing rice wine mixtureLook foruntil golden brown and cooked through with no pink remaining — turning frequentlyResultStir-fried chicken thighs |
| 18 | Stir-fried chicken thighsstep 20 | Transfer the stir-fried chicken thighs from the wok onto the plateResultStir-fried chicken thighsused in step 36 | |
| 19 | 1 tbsp | medium heat | Add the groundnut oil to the wokResultHot oil and groundnut oil |
| 20 | 8 piece | Halve the 8 dried chillies → deseededResultHalved dried chillies | |
| 21 | Halved dried chilliesstep 23 | Add the halved dried chillies to the wokResultHalved dried chillies and heated groundnut oil and groundnut oil | |
| 22 | 1 tsp | Add the sichuan peppercorns to the wokResultGroundnut oil, dried chillies and sichuan peppercorns | |
| 23 | — | medium heat | Stir-fry the groundnut oil, dried chillies and sichuan peppercornsLook foruntil chillies darken slightly and oil is fragrant — do not let them burnResultFragrant spice oil |
| 24 | 3 clove | Mince the 3 garlic clovesResultMinced garlicused in step 29 | |
| 25 | 4 piece | Chop the 4 spring onions → white and green parts separatedResultChopped spring onionsused in step 34 | |
| 26 | Minced garlicstep 27 | high heat | Add the minced garlic to the wokResultGroundnut oil and dried chilly mixture |
| 27 | — | Stir the whisked dark soy sauce → brieflyResultChinkiang black rice vinegar and shaoxing rice wine mixtureused in step 37 | |
| 28 | 20 g | — | Rinse the fresh root ginger → under cold running water⏱ 30sResultRinsed fresh root ginger |
| 29 | Rinsed fresh root gingerstep 31 | Mince the rinsed fresh root gingerResultMinced ginger | |
| 30 | Minced gingerstep 32 | Add the minced ginger to the wokResultGroundnut oil and dried chilly mixture | |
| 31 | Chopped spring onionswhite partsstep 28 | Add the chopped spring onions to the wokResultSpring onion and groundnut oil mixture | |
| 32 | — | high heat | Stir-fry the spring onion and groundnut oil mixtureLook foruntil fragrantResultFragrant aromatics base |
| 33 | Stir-fried chicken thighsstep 21 | Add the stir-fried chicken thighs from the plate to the wokResultChicken thigh and shaoxing rice wine mixture | |
| 34 | Light soy sauce, dark soy sauce, chinkiang black rice vinegar, shaoxing rice wine, cornflour, chicken stock and caster sugarstep 30 | Add the chinkiang black rice vinegar and shaoxing rice wine mixture from the small bowl to the wokResultChicken thigh and shaoxing rice wine mixture | |
| 35 | — | high heat | Toss the chicken thigh and shaoxing rice wine mixtureLook foruntil the sauce thickens and coats the chicken glossilyResultGlossy kung pao chicken |
| 36 | 80 g | Add the unsalted roasted peanuts to the wokResultChicken thigh and shaoxing rice wine mixture | |
| 37 | Chopped spring onionsgreen partsstep 28 | Add the chopped spring onions to the wokResultChicken thigh and shaoxing rice wine mixture | |
| 38 | — | Toss the chicken thigh and shaoxing rice wine mixture⏱ 30sResultKung Pao Chicken | |
| Total Time | 19 min | ||
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 531kcal | |
| 38g | |
| 37g | |
| 3g | |
| 14g | |
| 7g | |
| 1g | |
| 1,340mg |
Ingredients0/15
Tools0/5
chinese · Recipe
Kung Pao Chicken
Kung Pao Chicken is a Sichuan stir-fry of tender boneless chicken thighs cooked at fierce heat with dried chillies, Sichuan peppercorns, garlic, ginger, and spring onions, then finished in a glossy, vinegar-sharp sauce that balances heat, sweetness, and a gentle sourness. Roasted peanuts add crunch throughout. It is a bold, satisfying main suited to rice and a fast weeknight table.
HygieneWash your hands after the raw chicken thighs and chicken.
Serves4
Total19 min
LevelMedium
Ingredients
- Chicken thigh, boneless, skinless600 g
- Light soy sauce3 tbsp
- Shaoxing rice wine2 tbsp
- Cornflour2 tsp
- Dark soy sauce1 tbsp
- Chinkiang black rice vinegar1.5 tbsp
- Caster sugar1.5 tbsp
- Chicken stock2 tbsp
- Groundnut oil3 tbsp
- Dried chillies8 piece
- Sichuan peppercorns1 tsp
- Garlic clove3 clove
- Spring onions4 piece
- Fresh root ginger20 g
- Unsalted roasted peanuts80 g
Tools
Mixing bowlWokSmall bowlChef's knifePlate
Method
1
Add the chicken thigh, light soy sauce and shaoxing rice wine to the mixing bowl
Mixing bowlChicken thigh · 600 gLight soy sauce · 1 tbspShaoxing rice wine · 1 tbsp
2
Add cornflour
Mixing bowlCornflour · 1 tsp
3
Mix the chicken thigh and shaoxing rice wine mixtureLook foruntil well combined
Mixing bowl
4
Marinate the mixed chicken thighs
Result · Marinated chicken thighs · used in step 18
15 minMixing bowl
5
Add the light soy sauce, dark soy sauce, chinkiang black rice vinegar and shaoxing rice wine to the bowl
Small bowlLight soy sauce · 2 tbspDark soy sauce · 1 tbspChinkiang black rice vinegar · 1.5 tbspShaoxing rice wine · 1 tbsp
6
Add caster sugar
Small bowlCaster sugar · 1.5 tbsp
7
Add cornflour
Small bowlCornflour · 1 tsp
8
Add the chicken stock to the bowl
Small bowlChicken stock · 2 tbsp
9
Whisk the chinkiang black rice vinegar and shaoxing rice wine mixtureLook foruntil cornflour and sugar are fully dissolved
Small bowl
10
Add the groundnut oil to the wok
WokGroundnut oil · 2 tbsp
11
Heat the groundnut oilLook foruntil it just begins to smoke
high heatWok
12
Add the marinated chicken thighs from the mixing bowl to the wok → in a single layer
WokMarinated chicken thighs · step 7
13
Stir-fry the chicken thigh and shaoxing rice wine mixtureLook foruntil golden brown and cooked through with no pink remaining — turning frequently
high heatWok
14
Transfer the stir-fried chicken thighs from the wok onto the plate
Result · Stir-fried chicken thighs · used in step 36
PlateStir-fried chicken thighs · step 20
15
Add the groundnut oil to the wok
medium heatWokGroundnut oil · 1 tbsp
16
Halve the 8 dried chillies → deseeded
Chefs knifeDried chillies · 8 piece
17
Add the halved dried chillies to the wok
WokHalved dried chillies · step 23
18
Add the sichuan peppercorns to the wok
WokSichuan peppercorns · 1 tsp
19
Stir-fry the groundnut oil, dried chillies and sichuan peppercornsLook foruntil chillies darken slightly and oil is fragrant — do not let them burn
medium heatWok
20
Mince the 3 garlic cloves
Result · Minced garlic · used in step 29
Chefs knifeGarlic clove · 3 clove
21
Chop the 4 spring onions → white and green parts separated
Result · Chopped spring onions · used in step 34
Chefs knifeSpring onions · 4 piece
22
Add the minced garlic to the wok
high heatWokMinced garlic · step 27
23
Stir the whisked dark soy sauce → briefly
Result · Chinkiang black rice vinegar and shaoxing rice wine mixture · used in step 37
Small bowl
24
Rinse the fresh root ginger → under cold running water
30sFresh root ginger · 20 g
25
Mince the rinsed fresh root ginger
Chefs knifeRinsed fresh root ginger · step 31
26
Add the minced ginger to the wok
WokMinced ginger · step 32
27
Add the chopped spring onions to the wok
WokChopped spring onions · step 28 · white parts
28
Stir-fry the spring onion and groundnut oil mixtureLook foruntil fragrant
high heatWok
29
Add the stir-fried chicken thighs from the plate to the wok
WokStir-fried chicken thighs · step 21
30
Add the chinkiang black rice vinegar and shaoxing rice wine mixture from the small bowl to the wok
WokChinkiang black rice vinegar and shaoxing rice wine mixture · step 30
31
Toss the chicken thigh and shaoxing rice wine mixtureLook foruntil the sauce thickens and coats the chicken glossily
high heatWok
32
Add the unsalted roasted peanuts to the wok
WokUnsalted roasted peanuts · 80 g
33
Add the chopped spring onions to the wok
WokChopped spring onions · step 28 · green parts
34
Toss the chicken thigh and shaoxing rice wine mixture
Result · Kung Pao Chicken
30sWok
Printed 3 September 2026