Make Kung Pao Chicken at Home

Kung Pao Chicken is one of the most popular dishes ordered in Chinese restaurants. It’s a spicy, stir-fried dish featuring cubed chicken, nuts, vegetables, and chili peppers. Kung Pao Chicken originates from the Sichuan Province of southwestern China, and the traditional recipe includes Sichuan peppercorns. Today, the dish is found throughout China and at most Chinese restaurants, with variations from spicy to a more mild version without the peppercorns. Our recipe for Kung Pao Chicken is easy to make and will save you money by making it on your own instead of ordering takeout.

What are Szechuan peppercorns?

Unless you routinely cook Szechuan-style dishes, you likely don’t have these in your spice rack. They are little round berries picked one by one from the prickly ash tree (a member of the citrus family.) After harvesting, they are laid out to dry in the sun. As they dry, they open up and resemble a small flower bulbs. At the same time, they release tiny black seeds that are inedible. Further processing removes any thorns, black seeds, and debris from the peppercorns. Foodies describe the contribution that Szechuan peppercorns make to dishes as adding a sizzle or tingling mouthfeel to each bite. You can buy Szechuan peppercorns in the spice section of most major supermarkets.

Ingredients for Kung Pao Chicken:

• 1 pound of TBS boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 small dried red peppers
• 2 tablespoons minced garlic
• 2 green onions
• About 1/4 cup olive oil
• 1 teaspoon Szechuan peppercorn, for heat, if desired
• 1/2 cup cashews, chopped
• A few drops of sesame oil, optional

Ingredients for the marinade:

• 2 teaspoons soy sauce
• 2 teaspoons rice wine
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch

Ingredients for the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar

Directions:

1. Prepare the marinade. Add all the ingredients into a resealable plastic bag, making sure to add the cornstarch last. Mix the ingredients well. Add the cubed chicken, seal the bag, and refrigerate for a half hour.
2. Make the sauce. Whisk together the ingredients for the sauce in a small bowl and set aside.
3. Slice the red peppers open and remove and discard the seeds. Cut the red peppers and the green onions into about 1-inch pieces.
4. When the chicken has completed the marinade, heat a wok over medium and add 2 tablespoons of olive oil. When hot, add the chicken and turn until the pieces turn white and are mostly cooked through. Use tongs to remove the chicken from the wok and set aside.
5. Add two more tablespoons of oil to the wok. When hot, add the minced garlic and saute for about 30 seconds.
6. Add the peppercorns and the red peppers. Saute until they turn deep red.
7. Add the sauce to the wok, and bring it to a boil. Add the chicken back in.
8. Stir in the green onions and the cashews.
9. When the chicken has cooked, remove it from the heat and add the sesame oil.

Serve immediately with your choice of white rice, fried rice, or Chinese noodles.

A great dinner dish starts with locally-raised meat.

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