How to make Kung Pao Chicken

Why cooks start here

Kung Pao Chicken is cooked the way Sichuan home kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Kung Pao Chicken hails from the heart of Sichuan, a province renowned for its bold flavors and fiery cuisine. Traditionally prepared in home kitchens, this dish is a staple at family tables, where salt is judged by hand and fat is used with a generous hand. It reflects the unpretentious and comforting nature of everyday Chinese cooking, capturing the essence of meals meant for sharing. Expect a delightful interplay of textures and tastes, where tender chicken thighs meet the crunch of peanuts and the heat of dried chilies. The soy sauce and Chinkiang vinegar create a savory-sour balance, while Sichuan peppercorns add a numbing tingle, making this dish an exhilarating journey for the palate.