DISH RESEARCH · Main dish
Kung Pao chicken
Also known as: Gongbao jiding, 宫保鸡丁
A Sichuan chicken stir-fry with roasted peanuts, dried chillies and a tangy soy-vinegar sauce.
About Kung Pao chicken
Kung pao chicken is a Sichuan dish of small diced chicken, peanuts and dried red chillies. Judy Leung's version uses chicken breast, home-roasted peanuts and a sauce built from light and dark soy sauces with rice wine vinegar.
The sauce balances salty soy, tangy vinegar and sugar, while garlic, ginger, dried chilli and Sichuan pepper bring fragrance, heat and a characteristic tingling note.
The chicken is tender and coated in a quickly thickened glossy sauce. Crunchy peanuts contrast with the soft chicken, while scallion whites and red chilli pieces remain visible through the stir-fry.
Allergens in this recipe
Contains: Peanuts, Soy, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Kung Pao chicken
Judy Leung's Sichuan kung pao chicken with roasted peanuts.
- Vegetable oilCooking medium
- Raw shelled peanutsBase
- Chicken breastProtein
- CornstarchThickener
- Shaoxing wineMarinade
- SaltSeasoning
- White pepperSeasoning
- Light soy sauceSauce
- Dark soy sauceSauce
- Rice wine vinegarSauce
- SugarSeasoning
- WaterSauce
- GarlicAromatic
- GingerAromatic
- Dried red chilliesSeasoning
- Sichuan peppercorn powderSeasoning
- Scallion whitesAromatic
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Vegetable oil: . Peanut-roasting, marinade and wok allocations consolidated.
- Raw shelled peanuts: . Selected source branch roasted in the recipe; pre-roasted substitute not selected.
- Chicken breast: . First named chicken branch; thigh alternative not selected.
- Cornstarch: . Marinade and sauce allocations consolidated.
- Shaoxing wine: . Exact product formula and any cereal content remain unresolved.
- Salt:
- White pepper:
- Light soy sauce: . Ordinary light soy sauce supports Soy and Wheat; exact brand formula remains unresolved.
- Dark soy sauce: . Ordinary dark soy sauce supports Soy and Wheat; exact brand formula remains unresolved.
- Rice wine vinegar:
- Sugar:
- Water:
- Garlic:
- Ginger:
- Dried red chillies: . Source leaves chilli variety and heat adjustment open.
- Sichuan peppercorn powder: . Powder mapped to the approved Sichuan pepper identity.
- Scallion whites:
Origins & food traditions
Leung identifies kung pao chicken as a dish from Sichuan province and notes that regional versions also exist elsewhere in China.
Countries
- China
- ChinaCatalogue link pending review
Cuisines & regions
- Chinese
- Sichuan
- Sichuan cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.