Can I use chicken breast instead of thighs?
Breast works but is less forgiving — cut it slightly larger (3 cm) and reduce sear time by 30 seconds. Thighs stay juicier at high heat.
Chinese · dinner
Kung Pao Chicken
#chef:mei#chinese#chicken#sichuan#kung-pao
25m
Total time
3
Servings
440
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
3
Other
- g boneless chicken thighs, cut into 2 cm cubes
- g dry-roasted peanuts
- pieces dried red chillies, snipped in half and seeds partially shaken out
- tsp Sichuan peppercorns
- cloves garlic, minced
- g fresh ginger, minced
- stalks spring onion, white parts cut into 2 cm pieces, green parts sliced for garnish
- tbsp neutral oil
- tbsp light soy sauce
- tsp dark soy sauce
- tbsp Chinkiang black rice vinegar
- tbsp Shaoxing rice wine
- tbsp caster sugar
- tsp cornstarch mixed with 2 tbsp water
- tsp sesame oil
THE METHOD.
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FAQ · Things people ask
About this recipe.
Where do I find Sichuan peppercorns?
Most Asian supermarkets stock them. Look for ones that are vivid reddish-brown with a strong citrus scent — pale, dusty ones have lost their punch.
Is this recipe very spicy?
Medium heat. The Sichuan peppercorns add tingle more than burn; the dried chillies give a dry, gentle heat. Remove half the seeds from the chillies if you want it milder.
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