Kung Pao Chicken from Closet Cooking

A popular and tasty Chinese sauteed chicken dish form the Sichuan province that uses red chilies and Sichuan peppercorns.

Servings: makes 4 servings

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing (rice wine) or dry sherry
  • 1 teaspoon corn starch
  • 1/2 teaspoon sesame oil
  • 1 pound chicken breast, cut into bite sized pieces
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
  • 2 tablespoons chicken broth or water
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 3 tablespoons oil
  • 10 dried red chilies
  • 1 tablespoon Sichuan peppercorns, toasted
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 4 green onions, sliced
  • 1/4 cup peanuts
  • 1 teaspoon sesame oil
  1. Mix the soy sauce, Shaoxing, corn starch, and sesame oil and marinate the chicken in it for at least 20 minutes.
  2. Mix the soy sauces, Chinkiang, broth, sugar and corn starch and set aside.
  3. Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
  4. Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.
  5. Add the garlic and ginger and saute until fragrant, about a minute.
  6. Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.