Unlike many Chinese-American favorites, which were invented by resourceful Chinese immigrants, Kung Pao Chicken (宫保雞丁) is a Sichuan classic that can be enjoyed to this day in China. If you're expecting the mild vegetable and chicken stir-fry suspended in a sweet gravy that you'd get in the US, you may be in for a surprise when a plate with equal parts chili peppers and chicken shows up.
The dish may be pronounced more like gōng bǎo in China, but it certainly packs more pow than the Chinese-American Kung Pao thanks to the copious addition of chili peppers. Face-meltingly spicy, the flames are both fanned or tamed by the handfuls of tongue-numbing huā jiāo (Sichuan Pepper) in the original.
I know it's neither here nor there, but personally, I'm not a fan of the candy-sweet sauce in the Chinese-American version, and the Sichuan original is a little more heat than I can handle. That's why my Kung Pao Chicken recipe comes in between the two with a piquant sauce that's redolent of citrusy huā jiāo, glazing a colorful medley of chicken, bell peppers and oil roasted peanuts, and garnished with scallions (green onions). Trust me, it's way better than a takeout version and easy to make.
To infuse as much flavor into the chicken as possible, I like to marinate it in a combination of Chinese rice wine and potato starch. As meat cooks, the proteins shrink, forcing out the liquid contained within the meat. By thickening the escaping liquids, the potato starch helps lock the moisture in the chicken so it doesn't dry out as it cooks.
For the sauce, I use a combination of earthy Chinese black vinegar, savory soy sauce, spicy dòubànjiàng and tongue-tingling huā jiāo, or Sichuan peppercorn. The latter two ingredients create the málà (numbing/spicy) taste that's a trademark of Sichuan cuisine and the sublimely pungent sauce plays well with the dark, nutty peanuts and umami-packed chicken. You may also enjoy my Kung Pao Tofu; it's a great way to enjoy this bland but healthy and economical ingredient. The recipe also includes an instructional video.
As with any stir-fry, the key is to maintain a very high heat, which is why it's important to use a pan with enough surface area so that incoming ingredients don't cool it off too much. A good Kung Pao develops a sear which contributes to the classic stir-fried flavor of the dish. This is also why it's crucial that you have all your prep-work done ahead of time and the ingredients close at hand, so things don't burn while you're hunting for something.
📖 Recipe
Units
Ingredients
For marinade
- 1 tablespoon Shaoxing wine
- 1 teaspoon potato starch
- ¼ teaspoon salt
- 400 grams boneless skinless chicken thighs (cut into ½-inch pieces)
For sauce
- 1 tablespoon Chinese dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon black vinegar
- 2 teaspoons doubanjiang
- 2 teaspoons granulated sugar
- 1 teaspoon potato starch
- ½ teaspoon ground Sichuan pepper (to taste)
For stir-fry
- 2 tablespoons vegetable oil
- 6 dried chili peppers
- ⅓ cup peanuts
- 7 grams fresh ginger (minced)
- 7 grams garlic (~1 large clove, minced)
- 70 grams red bell pepper (~ ½ pepper, chopped)
- 70 grams green bell pepper (~ ½ pepper, chopped)
- 2 scallions (minced for garnish)
Instructions
- Whisk the marinade ingredients together and add the chicken, stirring to combine. Marinate for at least 30 minutes.
- Add the sauce ingredients into a small bowl and whisk to combine.
- Heat a wok or large saute pan, until hot and then add the oil along with the chilies and peanuts. Stir-fry until the chilies are fragrant, but be careful not to burn them. Transfer the chilies to a plate and then continue to stir-fry the peanuts until they start to brown. Transfer the peanuts to a plate, leaving as much oil the pan as possible.
- Add the ginger and garlic to the pan and then add the marinated chicken in a single layer. Leave the chicken undisturbed until it starts to brown.
- Add the red and green bell peppers and then stir-fry until the chicken is mostly cooked.
- Add the sauce and return the peanuts and chili peppers to the pan. Continue stir frying until the sauce thickens and evenly coats the chicken and vegetables.
- Garnish with the scallions and serve.
Kathy Flaherty says
This was absolutely delicious. Thank you for the recipe.
I used Pixian doubanjiang, a 6 year aged black vinegar and real Da Hong Pao Sichuan Pepper that makes your mouth tingle. I purchased these at themalamarket.com. I've never used any of these ingredients before but your recipe put everything together simply and the flavors were outstanding. There is no comparison to bland American dishes. I'll be looking at more of your recipes and am thankful for people like you who are sharing your knowledge.
Marc Matsumoto says
Hi Kathy, I'm so happy to hear you enjoyed this, and welcome to the site! Ingredients can make or break a recipe and it sounds like you've found a great place for them.
Jill says
I rarely remake a recipe and almost never comment:). This is my two kids' favorite dinner. We love it. Thank you!
Marc Matsumoto says
Hi Jill thanks for taking the time to leave a comment. I'm glad to hear your family has been enjoying this. I have a lot of other easy Asian recipes on here, so I hope you find some other dishes your family enjoys!
Marc Matsumoto says
Hi Dianna, this particular brand might not be distributed in the US. I picked it up at Chinatown in Yokohama, Japan.
Dianna says
Hi Marc, I think I found it but cannot find anywhere online to purchase it except some company overseas. Where did you find your supply?
Marc Matsumoto says
Hi Dianna, sorry but I don't have access to my ingredients right now as all my stuff is in storage. If you cut and paste the characters into Google Image Search, the first few photos that show up are of the one I use.
Dianna says
Can you add a photo of the doubanjiang you use? That would help more than the symbols. Thanks!
Marc Matsumoto says
Hi Dave, I haven't tested enough brands to be able to make recommendations for the black vinegar. I use the only one my local Chinese grocery carries called "Chinkiang Vinegar". If you can't find black vinegar, you could substitute balsamic. As for doubanjiang, I use one with this on the label "郫県豆板醤", I can't read Chinese so you'll have to ask someone else what that says, it comes in a glass jar with a red label and black writing and has been the best tasting doubanjiang I've used to date. As for the Shoaxing, like wine there are many different brands. Typically I've found the more expensive ones to taste better. You'll want to use one that's meant for drinking and not one that's meant for cooking (cooking wines always have salt and other additives you don't want in them).
Dave says
What brand/type of black vinegar do you use? Is it the stuff with fruit in it?
What about the doubanjiang and shoaxing wine? It helps to know what brands you use/prefer for those of us who aren't too familiar with those ingredients.
I am looking forward to making your chicken paprikash dish this week!