Kung Pao Chicken — China’s Most Popular Dish

Kung Pao Chicken is a classic Chinese dish from Sichuan province, famous for its spicy, sweet, and savory flavor with tender chicken, crunchy peanuts, and aromatic chili peppers.

Ingredients for Kung Pao Chicken

(Serves 4)

For the Chicken

• 500g boneless chicken breast or thigh, diced

• 1 tsp soy sauce

• 1 tsp cornstarch

For the Sauce

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp honey or sugar

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 2 tbsp water

For the Stir-Fry

• 2 tbsp oil

• 6–8 dried red chilies, whole

• 3 cloves garlic, minced

• 1 inch ginger, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• ½ cup roasted peanuts

• 2 green onions, chopped

How to Make Kung Pao Chicken

1. Marinate the Chicken

1. Mix diced chicken with 1 tsp soy sauce and 1 tsp cornstarch.

2. Set aside for 10–15 minutes.

2. Prepare the Sauce

1. Mix soy sauce, rice vinegar, honey, sesame oil, and cornstarch slurry in a bowl.

2. Set aside.

3. Stir-Fry the Chicken

1. Heat ghee or coconut oil in a wok or large pan over medium-high heat.

2. Add chicken and cook until lightly browned. Remove and set aside.

4. Stir-Fry Aromatics and Vegetables

1. In the same pan, sauté dried chilies, garlic, and ginger until fragrant.

2. Add bell peppers and stir-fry 2–3 minutes until tender-crisp.

5. Combine Everything

1. Return chicken to the pan.

2. Add the sauce and toss well until coated and sauce thickens.

3. Stir in peanuts and green onions.

6. Serve

• Serve hot with steamed white rice.