Kung Pao Chicken

Kung Pao Chicken is one of the most famous Sichuan dishes in the world. Tender diced chicken, crispy peanuts, fresh cucumber and carrot are coated in a glossy sweet, sour and slightly spicy sauce. It is a quick and easy stir-fry that goes perfectly with a bowl of steamed rice.

What is Kung Pao Chicken?

Kung Pao Chicken (宫保鸡丁, Gong Bao Ji Ding) is a classic dish of Sichuan cuisine. It is named after Ding Baozhen, a governor of Sichuan Province in the Qing Dynasty, whose official title was “Gong Bao”. He loved this diced chicken dish so much that it was named after his title.

The main material of Kung Pao Chicken is chicken breast. The accessories include cucumber, carrot, peanuts, garlic and Pixian bean paste (doubanjiang). The traditional Sichuan version also uses dried chili peppers and Sichuan peppercorns. This home-style version is lighter and fresher, with cucumber and carrot added, which makes it a perfect lunch box dish.

Is Kung Pao Chicken Healthy?

In general, Kung Pao Chicken is a healthy choice for the human body. Chicken breast is high in protein and low in fat, which is good for people who want to keep fit. Peanuts are rich in protein, vitamin E and unsaturated fatty acids, which are beneficial to the cardiovascular system.

Cucumber and carrot add dietary fiber and vitamins to this dish. They are stir-fried quickly at high heat, so most of the nutrients are kept.

You should pay attention that doubanjiang and light soy sauce are both salty. If you are on a low-sodium diet, you can reduce the salt and choose a low-sodium soy sauce.

Kung Pao Chicken vs General Tso’s Chicken

Many people mix up these two dishes in Chinese restaurants. The difference is that General Tso’s Chicken is made with deep-fried battered chicken covered in a heavy sweet glaze, while Kung Pao Chicken is a quick stir-fry with a lighter sauce that balances sweet, sour and spicy flavors. And the signature crunchy peanuts belong to Kung Pao Chicken only.

How to create tender chicken

Method 1: Dice the chicken breast, then mix it with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of cornstarch. Marinate it for 10 minutes. The cornstarch locks the moisture inside the chicken, so it stays tender after stir-frying.

Method 2: Mix the raw diced chicken with 2-3 teaspoons of vegetable oil and cornstarch. Marinate it for 20-30 minutes, then stir-fry it. That will create tender chicken too.

Method 3: Soak the raw diced chicken in water containing a small amount of baking soda for several minutes, drain and rinse, then stir-fry to get the tender chicken.

How to fry crispy peanuts

Fried peanuts are the soul of Kung Pao Chicken. Heat the wok with cold oil, pour in the raw peanuts and stir-fry them over medium-low heat for about 4 minutes. When the skin turns slightly golden and you hear a light crackle, sprinkle a little salt, mix well and transfer them out. The peanuts will get even crunchier after cooling down. Do not fry them until dark, because they keep cooking with the remaining heat.

Key to authentic tasting Kung Pao Chicken

1. Marinate the chicken first. This step keeps the chicken tender and removes the raw smell.
2. Pixian doubanjiang must be stir-fried over medium-low heat until the red oil comes out. This is where the beautiful color and the deep flavor come from.
3. The soul of the sauce is the balance of sugar and vinegar. Two spoons of sugar with two spoons of vinegar create the classic sweet and sour taste.
4. Cucumber goes into the wok at the last minute, so it stays crisp and fresh.
5. Add the fried peanuts at the end and toss a few times only, then serve immediately. This keeps them crunchy.

Kung Pao Chicken Recipe:

You’ll need:

• 1 chicken breast (about 250g)
• 1 cucumber
• 1 carrot
• 1 handful peanuts (about 50g)
• 4 cloves garlic, minced
• 1 tablespoon Pixian doubanjiang (broad bean paste with chili)
• 1 teaspoon salt
• 4 tablespoons vegetable oil, divided

For the marinade:

• 1 tablespoon cooking wine
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch

For the sauce:

• 1 tablespoon light soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 2 tablespoons water

How to make Kung Pao Chicken

1. 1. Dice the chicken breast, the cucumber and the carrot. Mince the garlic. Prepare a bowl of raw peanuts.

1. 1. Mix the diced chicken with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of cornstarch. Marinate it for 10 minutes.

1. 1. Heat the wok with oil, and pour in the peanuts. Stir-fry them over medium-low heat for about 4 minutes, sprinkle 1 teaspoon of salt, mix well and transfer them out. Add more oil in the wok, and stir-fry the diced chicken until it turns white. Add the carrot and stir-fry for 3 minutes, then transfer them out together.

1. 1. Leave the oil in the wok, and sauté the minced garlic until fragrant. Add 1 tablespoon of Pixian doubanjiang, and stir-fry it over medium-low heat until the red oil comes out. Pour the chicken and carrot back into the wok. Mix 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of water to make the sauce, then pour the sauce into the wok.

1. 1. Simmer it over medium heat for about 5 minutes. Add the cucumber and stir-fry for 1 minute. Finally add the fried peanuts, toss them evenly and serve.

Kung Pao Chicken cooking Tips:

1. The peanuts must be fried over medium-low heat with patience. High heat will make them burnt outside and raw inside.
2. Doubanjiang is salty, so taste the sauce before adding extra salt.
3. If you like the traditional Sichuan flavor, add a few dried chili peppers and a small pinch of Sichuan peppercorns when sautéing the garlic.
4. Chicken thigh can be used instead of chicken breast for a juicier taste, and cashews can replace the peanuts.
   

   Print

   Kung Pao Chicken

   Kung Pao Chicken is one of the most famous Sichuan dishes in the world. Tender diced chicken, crispy peanuts, fresh cucumber and carrot in a sweet, sour and slightly spicy sauce.

   Prep Time15 mins

   Active Time15 mins

   Total Time30 mins

   Course: Main Course

   Cuisine: Chinese

   Yield: 4 people

   Calories: 450kcal

   Materials

   • 1 chicken breast about 250g
   • 1 cucumber
   • 1 carrot
   • 1 handful peanuts about 50g
   • 4 cloves garlic minced
   • 1 tablespoon Pixian doubanjiang broad bean paste with chili
   • 1 teaspoon salt
   • 4 tablespoons vegetable oil divided
   • For the marinade:
   • 1 tablespoon cooking wine
   • 1 tablespoon light soy sauce
   • 1 tablespoon cornstarch
   • For the sauce:
   • 1 tablespoon light soy sauce
   • 2 tablespoons vinegar
   • 2 tablespoons sugar
   • 2 tablespoons water

   Instructions

   • Dice the chicken breast, the cucumber and the carrot. Mince the garlic. Prepare a bowl of raw peanuts.
   • Mix the diced chicken with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of cornstarch. Marinate it for 10 minutes.
   • Heat the wok with oil, and pour in the peanuts. Stir-fry them over medium-low heat for about 4 minutes, sprinkle 1 teaspoon of salt, mix well and transfer them out. Add more oil in the wok, and stir-fry the diced chicken until it turns white. Add the carrot and stir-fry for 3 minutes, then transfer them out together.
   • Leave the oil in the wok, and sauté the minced garlic until fragrant. Add 1 tablespoon of Pixian doubanjiang, and stir-fry it over medium-low heat until the red oil comes out. Pour the chicken and carrot back into the wok. Mix 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of water to make the sauce, then pour the sauce into the wok.
   • Simmer it over medium heat for about 5 minutes. Add the cucumber and stir-fry for 1 minute. Finally add the fried peanuts, toss them evenly and serve.

   Notes

   Notes:
   1. The peanuts must be fried over medium-low heat with patience. High heat will make them burnt outside and raw inside.
   2. Doubanjiang is salty, so taste the sauce before adding extra salt.
   3. If you like the traditional Sichuan flavor, add a few dried chili peppers and a small pinch of Sichuan peppercorns when sautéing the garlic.
   4. Chicken thigh can be used instead of chicken breast for a juicier taste, and cashews can replace the peanuts.