How to Make Authentic Kung Pao Chicken: A Step-by-Step Guide

Ingredients

Main Ingredients

• Chicken breast: 300g (cut into small cubes)
• Peanuts: 50g (roasted or fried)
• Dried chili peppers: 5–8 (adjust to taste)
• Optional vegetables: Bell peppers or carrots (for added color)

Aromatics

• Scallions: 1 stalk (cut into sections)
• Ginger: 3 slices (julienned)
• Garlic: 3 cloves (sliced)
• Sichuan peppercorns: 1 teaspoon

For Marinade

• Soy sauce: 1 tbsp
• Cooking wine: 1 tbsp
• Cornstarch: 1 tbsp
• Salt: a pinch

For Sauce

• Soy sauce: 2 tbsp
• Dark soy sauce: 1 tsp (for color)
• Vinegar: 1 tbsp
• Sugar: 1.5 tbsp
• Chicken powder (optional): a pinch
• Water: 2 tbsp
• Cornstarch: 1 tbsp (to make a slurry)

---

Steps

1. Marinate the Chicken

1. Cut chicken breast into bite-sized cubes.
2. Mix with soy sauce, cooking wine, cornstarch, and a pinch of salt. Let marinate for 15 minutes.

2. Prepare the Peanuts

• If using raw peanuts, fry them over low heat with a bit of oil until golden and crispy. Set aside.

3. Mix the Sauce

• In a small bowl, combine all sauce ingredients (soy sauce, dark soy sauce, vinegar, sugar, water, and cornstarch). Stir well and set aside.

4. Stir-fry the Aromatics

1. Heat oil in a wok over medium heat.
2. Add dried chili peppers and Sichuan peppercorns. Stir-fry until fragrant (avoid burning).
3. Add garlic, ginger, and scallions, and stir-fry for another minute.

5. Cook the Chicken

1. Add the marinated chicken cubes to the wok. Stir-fry until they turn white and are fully cooked.
2. (Optional) Add diced bell peppers or carrots and stir-fry briefly.

6. Add the Sauce

• Pour the pre-mixed sauce into the wok and stir quickly to coat the chicken evenly.

7. Finish with Peanuts

• Add the roasted peanuts, toss everything together, and remove from heat.

8. Serve

• Transfer to a plate and serve hot with steamed rice.

---

Tips for Perfect Kung Pao Chicken

1. Adjust spiciness: Use fewer chilies or remove the seeds if you prefer a milder dish.
2. Keep peanuts crispy: Always add peanuts at the end to maintain their crunch.
3. Tender chicken: Cornstarch in the marinade ensures the chicken stays tender and juicy.