宫保鸡丁 (Kung Pao Chicken)

An iconic Sichuan-style stir-fry of juicy chicken, toasted peanuts, and crisp veg in a glossy, sweet-sour-spicy sauce.

Ingredients

• 500g (1 lb) boneless skinless chicken thighs (or breast), cut into 1.5cm / ½-inch dice
• 3 tbsp light soy sauce, divided
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch, plus 1 tsp (for sauce slurry)
• 2 tbsp neutral oil (plus extra if needed)
• 8–12 dried red chilies (adjust to spice tolerance)
• 1 tsp Sichuan peppercorns, lightly crushed (optional but classic)
• 3 garlic cloves, finely chopped (pantry staple)
• 2 tsp fresh ginger, finely chopped (pantry staple)
• 6 scallions, whites and greens separated, cut into 2.5cm / 1-inch pieces
• 1 red bell pepper, diced (optional but great for crunch)
• 120g (1 cup) roasted unsalted peanuts
• 2 tbsp Chinese black vinegar (or rice vinegar)
• 1 tbsp sugar
• 1 tbsp hoisin sauce (optional, adds depth)
• 120ml (½ cup) chicken stock or water
• 1 tsp toasted sesame oil (optional)
• Steamed rice, to serve

Method

• 1

  Step 1: Marinate the chicken

  In a bowl, mix chicken with **1 tbsp soy sauce**, Shaoxing wine, **1 tbsp cornstarch**, a pinch of salt, and a few grinds of pepper. Toss until the chicken looks slightly tacky and coated. Set aside **10 minutes** while you prep everything else.

• 2

  Step 2: Make the Kung Pao sauce

  In a small bowl, whisk together **2 tbsp soy sauce**, black vinegar, sugar, (optional) hoisin, and stock/water. In a second tiny bowl, stir **1 tsp cornstarch** with **1 tbsp water** to make a slurry.

• 3

  Step 3: Toast aromatics and chilies

  Heat a wok or large skillet over **high heat** until it’s just starting to smoke. Add oil, then dried chilies and Sichuan peppercorns. Stir constantly until **fragrant and the chilies deepen in color**, **20–30 seconds** (don’t let them go black).

• 4

  Step 4: Sear the chicken

  Add chicken in a single layer. Leave it **undisturbed for 45–60 seconds** to brown, then stir-fry another **2–3 minutes** until mostly cooked through and lightly golden.

• 5

  Step 5: Add veg for crunch

  Add scallion whites and bell pepper. Stir-fry **60–90 seconds** until the pepper is crisp-tender and the scallions smell sweet, not raw.

• 6

  Step 6: Sauce and gloss

  Give the sauce a quick stir, pour it in, and bring to a fast simmer. Add cornstarch slurry while stirring; the sauce should turn **glossy and clingy in 20–30 seconds**. Toss in peanuts and scallion greens. Finish with a small drizzle of sesame oil if using. Taste and adjust: more vinegar for tang, sugar for balance, soy for salt.

• 7

  Step 7: Serve immediately

  Spoon over hot steamed rice while the chicken is sizzling and the peanuts are still crunchy.

Tips

• **Don’t burn the chilies**: keep them moving and add chicken quickly once they smell fragrant; blackened chilies turn bitter.
• **Thighs stay juicy**: breast works too—just reduce cook time and don’t over-sear.
• **No wok?** Use the widest skillet you have and cook in **two batches** if crowded; crowding steams the chicken.
• **Make-ahead**: Mix the sauce and chop aromatics/veg up to **1 day ahead**; cook right before serving for best texture.
• **Serve with**: steamed rice, simple garlic greens (bok choy/spinach), or a quick cucumber salad with vinegar and a pinch of sugar.

Nutrition (per serving, estimate)