Chinese · Main course · Tested 12 times

Kung Pao Chicken (Gong Bao Ji Ding)

The Sichuan classic: cubes of chicken stir-fried fast with dried chilies and Sichuan peppercorns, peanuts, and scallion, in a glossy sweet-sour-savory sauce. Numbing, fragrant, and on the table in fifteen minutes.

By Li Wen 李文 · China editor · Published 2026-03-04 · Updated 2026-05-23
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Prep
20 min
Cook
8 min
Total
28 min
Yields
3 servings
Difficulty
Medium
#chinese#stir-fry#weeknight#spicy
Quick answer · A 30-second answer

Velvet diced chicken in soy, wine, and cornstarch. Mix a sauce of black vinegar, soy, sugar, and a little stock and cornstarch. Stir-fry dried chilies and Sichuan peppercorns in hot oil until fragrant, add the chicken and sear, then garlic, ginger, and scallion whites, pour in the sauce to glaze, and toss in roasted peanuts off the heat.

  • Toast the dried chilies and Sichuan peppercorns in oil first — but don't burn them, or the dish turns acrid.
  • The sauce is balanced sweet, sour (black vinegar), and savory — Kung Pao is gently, not fiercely, hot.
  • Add the peanuts at the very end so they stay crunchy.

Equipment

  • Wok or large skillet
  • Small bowl for the sauce

Ingredients

Chicken & marinade

  • 400 g boneless chicken thigh, in 2 cm cubes
  • 15 ml light soy sauce
  • 10 ml Shaoxing wine
  • 8 g cornstarch

Sauce

  • 30 ml Chinkiang black vinegar
  • 20 ml light soy sauce
  • 15 g sugar
  • 60 ml chicken stock
  • 5 g cornstarch

Stir-fry

  • 30 ml neutral oil
  • 8–10 dried red chilies, halved, seeds shaken out
  • 5 g Sichuan peppercorns
  • 3 garlic cloves, sliced
  • 1 thumb ginger, sliced
  • 4 scallions, white parts in 2 cm pieces
  • 60 g roasted peanuts

Method

  1. STEP
    01

    Toss the chicken cubes with the soy, Shaoxing, and cornstarch. Leave 15 minutes — this 'velveting' keeps the chicken tender.

  2. STEP
    02

    Stir the black vinegar, soy, sugar, stock, and cornstarch together in a small bowl until smooth.

  3. STEP
    03

    Heat the oil in a wok over medium heat. Add the dried chilies and Sichuan peppercorns and stir 20–30 seconds until fragrant and the oil is infused — do not let them blacken.

  4. STEP
    04

    Turn the heat to high. Add the chicken in a single layer and sear, then stir-fry 2–3 minutes until nearly cooked and lightly golden.

  5. STEP
    05

    Add the garlic, ginger, and scallion whites; stir 30 seconds. Re-stir the sauce and pour it in. Toss as it bubbles and thickens to a glossy glaze, about 1 minute.

  6. STEP
    06

    Off the heat, toss in the roasted peanuts so they stay crunchy. Serve immediately with steamed rice.

Make ahead

Velvet the chicken and mix the sauce ahead. The stir-fry itself is a 5-minute job, so cook it à la minute with everything prepped.

Storage

2 days refrigerated; the peanuts soften. Re-fry in a hot pan and add a few fresh peanuts. Best fresh.

Variations

Gong bao shrimp

Use shrimp instead of chicken; stir-fry just until pink.

Vegetarian

Use firm tofu or king oyster mushrooms, seared hard, in place of chicken.

American-Chinese style

Add diced bell pepper and a sweeter, thicker sauce for the takeout-style version.

Serve with

Steamed jasmine riceStir-fried greens with garlicA cold lagerCucumber salad to cool the heat

Nutrition per serving

420 kcal 26 g fat 16 g carbs 30 g protein 8 g sugar 2 g fiber 880 mg sodium
Allergens: Peanut, Soy
Diet: Dairy-free

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Frequently asked

Is Kung Pao very spicy?

Authentic Sichuan gong bao is gently hot and má-là (numbing-spicy) rather than fiery — the dried chilies and Sichuan peppercorns add aroma and a tingling numbness more than punishing heat. Adjust the chili count to taste.

What's the role of black vinegar?

Chinkiang black vinegar gives the sauce its signature sweet-and-sour tang and malty depth. Rice vinegar is a weaker substitute; balsamic is not the same. It's worth buying — it keeps for ages.

How do I keep the chicken tender?

Velveting — marinating in soy, wine, and cornstarch — coats the chicken so it stays juicy and silky in the hot wok. Searing it in a single layer over high heat (not crowding) also helps.

Why add peanuts at the end?

Roasted peanuts added off the heat stay crunchy, providing the textural contrast that defines the dish. Added early, they go soft in the sauce.

Sichuan or American-Chinese version?

This is the Sichuan original — chicken-forward, balanced, gently numbing. The American-Chinese takeout version adds bell peppers and a sweeter, gloopier sauce. Both are tasty; this is the classic.

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