By eatmundo · July 8, 2026
🇨🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Kung Pao Chicken (Gong Bao Ji Ding). The percentage is the share of ingredients the two recipes have in common.
Same technique: Stir-fry94 recipes from 24 countries
Kung Pao Chicken is a vibrant, spicy, and savory stir-fry known for its signature 'mala' (numbing and spicy) flavor from Sichuan peppercorns and dried chilies. Tender diced chicken, crunchy peanuts, and aromatic vegetables are tossed in a complex, balanced sauce, making it a beloved classic of Sichuan cuisine.
According to eatmundo's ingredient comparison, the closest dish to Kung Pao Chicken from another cuisine is Jang-Jorim (South Korea): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a medium bowl, combine 450g diced chicken thigh with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Mix well to coat the chicken, then let it marinate for at least 15 minutes while you prepare other ingredients. This tenderizes the chicken.
- 2
Prepare the sauce by whisking together 2 teaspoons (5 g) cornstarch, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons black vinegar, 1 tablespoon sugar, and 3 tablespoons water in a small bowl. Set aside.
- 3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 3-4 minutes until it's mostly cooked through and lightly browned on all sides. Remove the chicken from the wok and set aside.
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Reduce heat to medium. Add 10-15 dried chilies and 1 teaspoon Sichuan peppercorns. Stir-fry for 30 seconds until fragrant and the chilies darken slightly, but don't let them burn, which would make them bitter.
- 5
Add 3 minced garlic cloves, 1 tablespoon minced ginger, and the 1-inch pieces of 3 green onions (white parts first, green parts after). Stir-fry for another 30 seconds until aromatic. Be careful not to burn the garlic.
- 6
Return the cooked chicken to the wok. Give the prepared sauce a quick stir (cornstarch settles at the bottom) and pour it over the chicken and aromatics. Stir-fry continuously for 1-2 minutes until the sauce thickens and coats everything evenly. The sauce should be glossy.
- 7
Finally, add 1/2 cup of roasted, unsalted peanuts. Toss quickly to combine, ensuring the peanuts retain their crunch. Serve immediately with steamed white rice to absorb all the delicious sauce.
Frequently Asked Questions
What is Kung Pao Chicken?
Kung Pao Chicken is a stir-fried Chinese dish consisting of diced chicken, peanuts, vegetables, and chili peppers in a savory sauce. It is traditionally served as a main course accompanied by rice.
What kind of chicken is best for Kung Pao Chicken?
Boneless, skinless chicken thighs are preferred for their tenderness and juiciness, which hold up well to the high-heat stir-frying. Chicken breast can also be used but may be slightly drier.
How do I achieve the 'mala' (numbing and spicy) flavor?
The 'mala' comes from Sichuan peppercorns, which create a tingling sensation, combined with dried red chilies for heat. Don't skip these key ingredients for an authentic flavor profile.
Can I make this dish less spicy?
Yes, you can adjust the spiciness by reducing the number of dried chilies. The chilies in this recipe are already deseeded, which keeps the heat moderate; for a hotter dish, leave some seeds in.
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a traditional Chinese rice wine that adds depth and flavor. If unavailable, a dry sherry or even chicken broth can be a substitute, though the flavor profile will be slightly different.
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