Spicy, savory Kung Pao chicken straight from Sichuan, China! Juicy chunks of chicken are stir-fried with dried chilies, cashews, and a signature sweet-spicy-sour sauce. That intense wok hei (smoky wok aroma) makes the flavor unbeatable.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400g chicken breast, cut into 2cm cubes
- 100g cashews or roasted peanuts
- 10-15 pieces dried Sichuan chilies or dried red chilies
- 1 tsp Sichuan peppercorns (optional, gives that signature numbing sensation)
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 stalks scallions, cut into 2cm pieces
- Chicken marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil
- Kung Pao sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp oyster sauce, 1 tsp cornstarch, 3 tbsp water
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👩🍳 Instructions
- 1 Marinate the chicken with soy sauce, cornstarch, and sesame oil for 15 minutes
- 2 Mix all the sauce ingredients together
- 3 Heat a wok over high heat until it's really hot (almost smoking)
- 4 Add oil, then stir-fry the dried chilies and Sichuan peppercorns for 30 seconds until fragrant and slightly darkened
- 5 Add the garlic and ginger, stir-fry for 30 seconds
- 6 Add the chicken and stir-fry over high heat until browned and cooked through
- 7 Pour in the sauce and stir quickly until it thickens and coats the chicken
- 8 Add the cashews and scallions
- 9 Toss briefly, then remove from heat and serve with steamed white rice
💡 Tips
• The wok heat needs to be HIGH — wok hei (that smoky wok aroma) is the soul of Sichuan cooking
• Briefly frying the dried chilies is the key to that smoky flavor
• Don't overcook the cashews — add them in last so they stay crunchy
📊 Nutrition Facts / serving
390
Calories (kcal)
30 g
Protein
18 g
Fat
28 g
Carbs
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