Name: Classic Sichuan Kung Pao Chicken Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 pounds boneless skinless chicken thighs, cut into 3/4-inch cubes; 2 tablespoons light soy sauce (for marinade); 1 tablespoon Shaoxing wine (for marinade); 2 teaspoons cornstarch (for marinade); 1 teaspoon toasted sesame oil (for marinade); 1/2 teaspoon kosher salt (for marinade); 1/4 teaspoon ground white pepper (for marinade); 3 tablespoons vegetable oil or peanut oil, divided; 8-12 dried red chilies, cut into 1-inch pieces and seeds removed if desired; 1 tablespoon Sichuan peppercorns; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 4 scallions, white parts cut into 1-inch pieces and green parts thinly sliced for garnish; 1/2 cup unsalted dry-roasted peanuts; For the sauce: 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons Chinkiang black vinegar or rice vinegar; 1 tablespoon Shaoxing wine; 1 tablespoon sugar; 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry); 2 tablespoons low-sodium chicken stock or water; Steamed white rice, for serving (about 3-4 cups cooked)

Description

Tender chicken cubes are quickly wok-stirred with roasted peanuts, dried chilies, and Sichuan peppercorns in a bold spicy-sweet-savory sauce featuring garlic and ginger. Served over steamed white rice for a balanced meal with authentic numbing heat. Ready in about 25 minutes using one wok for minimal cleanup.

Cultural Background

Kung Pao chicken, known in Chinese as Gongbao jiding, originated in Sichuan province during the Qing dynasty and is named after Ding Baozhen, a high-ranking official whose honorary title was Gongbao. It draws from traditional Sichuan stir-fry techniques that combine spicy dried chilies with numbing Sichuan peppercorns for the signature mala flavor profile. The dish evolved from earlier Shandong influences but became iconic in Sichuan cuisine, spreading across China with regional adaptations while preserving its bold, balanced spicy-sweet-savory character.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 15 minutes
TOTAL TIME: 35 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

2 pounds boneless skinless chicken thighs, cut into 3/4-inch cubes
2 tablespoons light soy sauce (for marinade)
1 tablespoon Shaoxing wine (for marinade)
2 teaspoons cornstarch (for marinade)
1 teaspoon toasted sesame oil (for marinade)
1/2 teaspoon kosher salt (for marinade)
1/4 teaspoon ground white pepper (for marinade)
3 tablespoons vegetable oil or peanut oil, divided
8-12 dried red chilies, cut into 1-inch pieces and seeds removed if desired
1 tablespoon Sichuan peppercorns
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 scallions, white parts cut into 1-inch pieces and green parts thinly sliced for garnish
1/2 cup unsalted dry-roasted peanuts
For the sauce: 3 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Chinkiang black vinegar or rice vinegar
1 tablespoon Shaoxing wine
1 tablespoon sugar
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons low-sodium chicken stock or water
Steamed white rice, for serving (about 3-4 cups cooked)

Instructions

In a medium bowl, combine the chicken cubes with 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, 1 teaspoon toasted sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Mix well to coat evenly and let marinate for 15-20 minutes at room temperature.
In a separate small bowl, whisk together the sauce ingredients: 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, chicken stock, and the cornstarch slurry until smooth. Set aside.
Heat a wok or large skillet over high heat until very hot and smoking. Add 1 tablespoon oil and swirl to coat. Add the dried chilies and Sichuan peppercorns; stir-fry for 10-15 seconds until fragrant and the chilies darken slightly, being careful not to burn them.
Add the marinated chicken in a single layer and let sear undisturbed for 1 minute until lightly browned on the bottom. Stir-fry vigorously for 3-4 minutes until the chicken is mostly cooked through and no longer pink on the outside, then push it to the side of the wok.
Add the remaining 2 tablespoons oil if needed, then add the garlic, ginger, and white parts of the scallions. Stir-fry for 30 seconds until aromatic.
Pour in the prepared sauce and bring to a simmer, stirring constantly as it thickens and coats the ingredients, about 1 minute.
Return the chicken to the center if pushed aside, add the roasted peanuts, and toss everything together for another 30-60 seconds until the chicken is fully cooked (internal temperature 165°F) and evenly glazed. Remove from heat.
Serve immediately over steamed white rice in bowls, garnished with the green parts of the scallions.

Tips

- Use a well-seasoned carbon steel wok or cast-iron skillet preheated until smoking for the best sear and wok hei flavor without steaming the ingredients.
- Do not overcrowd the wok; cook the chicken in batches if necessary to maintain high heat and achieve proper browning rather than boiling.
- For a milder version, reduce dried chilies to 4-6 or substitute with milder peppers; Sichuan peppercorns can be omitted or reduced for less numbing sensation, or use toasted cashews instead of peanuts if preferred.

Nutrition

Calories: 420
Protein: 32g
Carbs: 25g
Fat: 22g