Best Kung Pao Chicken Recipe: Bold, Spicy, and Easy to Make

In a medium bowl, whisk soy sauce, Shaoxing wine, and cornstarch. Add chicken, toss to coat. Let rest 15 minutes for maximum flavor and tender texture.

Combine dark soy, rice vinegar, sugar, and chili paste in a small bowl. Stir until smooth, then set aside so flavors meld beautifully while you prep the wok.

Warm 2 tablespoons oil in a wok over medium-high heat. Add Sichuan peppercorns and dried chilies, toasting 30–45 seconds until fragrant and aromatic.

Stir in minced garlic and ginger, cooking 20 seconds until edges turn light golden, filling your kitchen with a warm, inviting aroma.

Slide marinated chicken into the hot wok. Stir-fry 4–5 minutes, tossing frequently until pieces are golden brown and springy to the touch.

Pour prepared sauce over chicken, stirring continuously. Let the mixture bubble and thicken for about 2 minutes, coating each bite in glossy, spicy sauce.

Sprinkle in roasted peanuts, tossing quickly to combine. Transfer to a serving platter, garnish with sliced scallions for color and fresh bite.