Authentic Kung Pao Chicken (宫保鸡丁): A Fiery Classic You Can Totally Make at Home
Kung Pao Chicken, or Gong Bao Ji Ding, has been around for a long time — and it’s not going anywhere. This dish is super popular, not just in China, but all over the world. You’ve probably had it from a local takeout spot or maybe even tried making your own. That sweet, sour, slightly spicy flavor combo is hard not to love.
But here’s the thing — at least for me, most of the versions out there aren’t the real deal.
I’ve been trying to recreate the authentic Sichuan version at home, and it’s hands down my favorite. It’s bold, spicy, and a little numbing—that signature mala (麻辣) feeling you get from Sichuan peppercorns. That tingly heat is what makes it so addictive. And then the roasted peanuts add that perfect crunch at the end… Ugh, so good.
A little fun fact
This dish actually goes way back to the Qing Dynasty. It was named after a guy named Ding Baozhen, who was a governor in Sichuan and held the title “Gong Bao” (which kinda means palace guardian). He loved this dish so much, people literally named it after him.
Over time, Kung Pao Chicken made its way around the world and changed a lot along the way. In the West, it’s usually milder and sweeter, with veggies like bell peppers or zucchini thrown in. Tasty, sure — but not exactly what you’d get in Sichuan. The OG version hits different. It’s all about bold flavor, heat, and that numbing kick from the peppercorns.
Tips
Chicken breast or thigh?
Both work great, but thigh is preferred for its extra juiciness and flavor. If you’re using breast, just make sure to marinate it well so it stays tender.
Chinese scallions vs. green onions:
Chinese scallions have a stronger, more pungent flavor than the green onions you find in Western grocery stores. Look for them at Asian markets if you want that authentic taste.
Don’t skip the Sichuan peppercorns!
These bring the iconic mala (麻辣) sensation — a tingly, slightly numbing heat that’s totally different from regular spiciness. It’s what makes this dish Sichuan.
How to make Authentic Kung Pao Chicken at Home
Ingredients (Serves 2)
- 350g chicken thigh or breast, cut into ½-inch cubes
- ½ stalk white part of Chinese scallion (大葱), about 50g, cut vertically into 4 strips then into short segments
- ⅔ tbsp ginger, sliced
- 2 cloves garlic, sliced
- 30g dried bird’s eye chilies, cut into segments, seeds shaken out
- 4g Sichuan peppercorns
- 1.5 tbsp oil (for cooking)
- 70g roasted peanuts, peeled
Marinade:
- 2 tsp Shaoxing wine
- 1 tbsp soy sauce
- ¼ tsp salt (about 2g)
- 1 egg white (from 1 small or ½ large egg)
- 1 tsp cornstarch (6g)
- 1 tbsp oil (to seal in moisture)
Sauce:
- 40g Chinese black vinegar
- 30g sugar
- 20g light soy sauce
- 5g dark soy sauce
- 1g salt (about ⅛ tsp, adjust to taste)
- 1 tsp cornstarch (6g)
Instructions
1. Marinate the Chicken：
Cut the chicken into ½-inch cubes. In a bowl, mix with Shaoxing wine, soy sauce, salt, egg white, and cornstarch. Gently massage everything in until well-coated. Then add 1 tbsp oil to lock in moisture. Let it marinate for 10 minutes.
2. Prepare the Sauce
In a small bowl, combine all the sauce ingredients: black vinegar, sugar, light and dark soy sauce, salt to taste, and cornstarch. Stir well and set aside.
3. Stir-Fry the Chicken
Heat 1 tbsp of oil in a wok or pan over high heat. Add the marinated chicken and stir-fry for 2–3 minutes until it changes color and is mostly cooked. Remove and set aside.
4. Aromatics and Spice
Lower the heat to medium. In the same pan, add the Sichuan peppercorns and dried chilies. Stir-fry until fragrant, about 30 seconds. Be careful not to burn them! Add the sliced ginger, garlic, and Chinese scallion. Stir until aromatic and softened.
5. Combine Everything
Return the chicken to the pan. Give the sauce another stir and pour it in. Quickly toss everything together for about 30 seconds to 1 minute, allowing the sauce to thicken and coat the chicken evenly.
6. Finish with Peanuts
Finally, toss in the roasted peanuts. Give it a final stir, then turn off the heat. Serve with a bowl of hot steamed rice.
If you’re into authentic Sichuan flavors, don’t miss my Mapo Tofu recipe! I recreated it based on the original from the restaurant where this iconic dish was first born.
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Authentic Kung Pao Chicken
Equipment
- 1 Wok or pan or non-stick pan
Ingredients
- 350 g chicken thigh or breast cut into ½-inch cubes
- ½ stalk white part of Chinese scallion 大葱, about 50g, cut vertically into 4 strips then into short segments
- ⅔ tbsp ginger sliced
- 2 cloves garlic sliced
- 30 g dried bird’s eye chilies cut into segments, seeds shaken out
- 4 g Sichuan peppercorns
- 1.5 tbsp oil for cooking
- 70 g roasted peanuts peeled
Marinade:
- 2 tsp Shaoxing wine
- 1 tbsp soy sauce
- ¼ tsp salt about 2g
- 1 egg white from 1 small or ½ large egg
- 1 tsp cornstarch 6g
- 1 tbsp oil to seal in moisture
Sauce:
- 40 g Chinese black vinegar
- 30 g sugar
- 20 g light soy sauce
- 5 g dark soy sauce
- 1 g salt about ⅛ tsp, adjust to taste
- 1 tsp cornstarch 6g
Instructions
- Cut the chicken into ½-inch cubes.
- In a bowl, mix with Shaoxing wine, soy sauce, salt, egg white, and cornstarch. Gently massage everything in until well-coated. Then add 1 tbsp oil to lock in moisture. Let it marinate for 10 minutes.
- In a small bowl, combine all the sauce ingredients: black vinegar, sugar, light and dark soy sauce, salt to taste, and cornstarch. Stir well and set aside.
- Heat 1 tbsp of oil in a wok or pan over high heat. Add the marinated chicken and stir-fry for 2–3 minutes until it changes color and is mostly cooked. Remove and set aside.
- Lower the heat to medium. In the same pan, add the Sichuan peppercorns and dried chilies. Stir-fry until fragrant, about 30 seconds. Be careful not to burn them!
- Add the sliced ginger, garlic, and Chinese scallion. Stir until aromatic and softened.
- Return the chicken to the pan. Give the sauce another stir and pour it in. Quickly toss everything together for about 30 seconds to 1 minute, allowing the sauce to thicken and coat the chicken evenly.
- Finally, toss in the roasted peanuts. Give it a final stir, then turn off the heat. Serve with a bowl of hot steamed rice.
