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5 from 6 votes

Authentic Style Kung-Pao Chicken

Schezuan peppercorns, sambal, and red pepper flakes bring a robust, layered, heat to the dish, supplemented by plenty of garlic and black vinegar. This delicious and easy chicken recipe is full of punchy flavor and balanced spiciness.
Prep Time25 minutes
Cook Time5 minutes
Course: Main Course
Servings: 4

Ingredients

For the Chicken

  • 1 pound skinless boneless, chicken thighs, cubed
  • 1 tablespoon cornstarch
  • 2 teaspoons Chinese cooking wine
  • 2 teaspoons soy sauce

For the Sauce

  • 1 ½ tablespoons black vinegar
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • ½ teaspoon sesame oil

For the Stir Fry

  • 2 tablespoons vegetable oil
  • 2 teaspoons dried red pepper flakes
  • 1 teaspoon sambal oolek
  • 5 or 6 Sichuan peppercorns
  • 6 scallions the white sections cut into ¼ inch slices, & the green sections very thinly sliced.
  • 5 cloves garlic roughly minced
  • ½ cup roasted & unsalted peanuts

Instructions

For the Chicken

  • Combine the cornstarch with the soy sauce & the cooking wine. Fork whisk until dissolved.
  • In a seperate large bowl, place the chicken and add the cornstarch slurry. Mix well, and leave to marinate for 15-30 min.

For the Sauce

  • Mix all of the ingredients together and reserve.

For the Stir Fry

  • Set stovetop to high heat.
  • Heat the vegetable oil until extremely hot (the oil will shimmer and have currents running through it), then add the dried red pepper flakes, Sichuan peppercorns, sambal, & garlic and cook for 30 seconds, stirring continuously (this step flavors the oil).
  • Next, add the white portion of the scallions, and stir for 30 seconds.
  • Push all of the aromatics to one side of the pan and add the chicken, leaving it for approximately 30 seconds, to start a sear. Flip the chicken pieces over and leave for another 30 seconds. After searing on both sides, mix everything together and stir-fry until the chicken is ‘just’ cooked, about 3-4 minutes.
  • When the chicken is fully cooked, add the already prepared sauce, and the peanuts.
  • Stir-fry for 30 seconds to heat, while mixing.
  • Serve over steamed rice, sprinkling the thinly sliced green onion overtop.