Chinese Stir-Fry · chinese cuisine

Restaurant-Style Kung Pao Chicken

Name: Restaurant-Style Kung Pao Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Chinese
Ingredients: 500g chicken thigh, bite-size pieces; Marinade: 1 tsp soy, 1 tsp Shaoxing, 1 tsp cornstarch, 1 tsp oil; 8–10 dried red chillies, snipped; 1 tsp Sichuan peppercorns; 3 garlic cloves, 1 tbsp ginger, 3 spring onions (whites + greens); ½ cup roasted peanuts; Sauce: 1 tbsp soy, 1 tbsp dark soy, 1 tbsp Chinkiang vinegar, 1 tbsp sugar, 1 tsp cornstarch, 3 tbsp water, pinch salt

Velvet the chicken, mise everything first, cook in under two furious minutes.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-10

⏱ 35 min 👤 4 servings 🔥 Medium ⭐ 4.8 / 5

Recipe card

Prep20 min

Cook40 min

Total60 min

Yield4 servings

Rating4.8 / 5

Calories420

CuisineChinese

CourseChinese Stir-Fry

Jump to ingredients Jump to method Nutrition

Why this recipe works

Western takeout kung pao is often a sweet sticky glaze with peanuts. The Sichuan original balances chilli heat, vinegar brightness, soy depth, and the citrusy tingle of Sichuan peppercorns. Velveting the chicken — a quick marinade with cornstarch and a flash in oil or water — is the restaurant trick that keeps meat silky under fierce wok heat.

Work fast. Have sauce mixed before the wok gets hot. Burnt chillies taste acrid; you want them dark red and fragrant, not black.

Expert kitchen tips

Chicken thigh stays juicier than breast under wok heat.
Toast Sichuan peppercorns lightly and crush for more aroma if using whole.
Do not soak dried chillies first — dry-frying wakes their fragrance.

Ingredients

500g chicken thigh, bite-size pieces
Marinade: 1 tsp soy, 1 tsp Shaoxing, 1 tsp cornstarch, 1 tsp oil
8–10 dried red chillies, snipped; 1 tsp Sichuan peppercorns
3 garlic cloves, 1 tbsp ginger, 3 spring onions (whites + greens)
½ cup roasted peanuts
Sauce: 1 tbsp soy, 1 tbsp dark soy, 1 tbsp Chinkiang vinegar, 1 tbsp sugar, 1 tsp cornstarch, 3 tbsp water, pinch salt

Step-by-step method

Marinate chicken 15 minutes. Mix sauce in a bowl.
Velvet chicken: stir-fry in hot oil until just cooked, then remove. Or blanch in simmering water 60–90 seconds.
In a hot wok, add a little oil. Fry peppercorns and dried chillies until fragrant. Add garlic, ginger, and spring onion whites.
Return chicken, pour sauce around the sides of the wok, and toss until glossy.
Add peanuts and spring onion greens. Toss once more and serve immediately with rice.

💡 My tip from testing this at home: add vinegar to the sauce off heat if you want maximum fragrance — prolonged boiling dulls Chinkiang’s aroma.

Estimated nutrition

About 420 calories per serving (based on 4 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Serving ideas & leftovers

Serve hot, taste for seasoning at the table, and store leftovers in an airtight container once cool. Most of these dishes reheat gently on the stove with a splash of water, stock, or the dish’s own sauce so the texture stays kind.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.