Name: Kung Pao Chicken
Total time: 25 minutes
Yield: 4 servings
Ingredients: 1 Tbsp. low-sodium soy sauce; 2 tsp. Shaoxing wine (Chinese rice wine) or dry sherry; 1½ tsp. cornstarch; 1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes; 1 Tbsp. Chinese black vinegar; 1 tsp. low-sodium soy sauce; 1 tsp. hoisin sauce; 1 tsp. sesame oil; 2 tsp. sugar; 1 tsp. cornstarch; ½ tsp. ground Sichuan peppercorns; 2 Tbsp. peanut or vegetable oil; 8–10 dried red chiles such as Xiao Mi La (bird chiles) or chiles de árbol; 3 scallions, white and green parts separated, thinly sliced; 2 garlic cloves, minced; 1 tsp. minced or grated fresh ginger; ¼ cup unsalted dry-roasted peanuts

A serving bowl of kung pao chicken with bowls of rice.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

A beloved Chinese take-out staple, kung pao chicken boasts a balance of salt, sweet, tang, and heat that’s not difficult to create at home. Plus, doing so allows you to adjust the recipe to suit your pantry: Use cubed chicken thighs or breasts, swap out the peanuts for cashews or walnuts, or use more or fewer chiles to cater to your family’s palates. Like all stir-fries, this one comes together quickly and is best eaten hot, so be sure to prepare steamed white rice and any sides, like a smashed cucumber salad, before heating your skillet.

This classic version of kung pao pairs the fruity heat of dried red chiles with floral, tingle-inducing Sichuan peppercorns, creating the numbing flavor sensation known as mala, a signature of Sichuan cooking. Though many propose the dish originated in the southwestern province of China, cookbook author Fuchsia Dunlop explains, “its precise origins are hotly contested.” No matter kung pao’s provenance, Dunlop goes on to link the dish to an “eminent Qing Dynasty official known as Gong Bao (literally Palace Guardian)” who is said to have entertained with iterations of spicy stir-fried chicken in his official travels around China.

Once you’ve got the method, experiment. The kung pao sauce pairs well with chopped pork belly, ground lamb, or seared firm tofu and a heap of summer vegetables like zucchini, bok choy, and green beans.

This recipe was adapted for style from ‘The Chinese Takeout Cookbook’ by Diana Kuan. Buy the full book on Amazon or Bookshop.