Kung Pao Chicken is a classic dish from China’s Sichuan cuisine. With its unique flavor profile of fragrant, spicy, numbing, sweet, and sour notes in perfect balance, it has gained popularity worldwide. This dish perfectly combines tender chicken, crispy peanuts, and crunchy vegetables, offering a rich and layered taste experience. It’s often a great starting point for many foreigners first exploring Chinese food. Today, I’ll take you foreign friends through the steps to make this delicious dish, just like a Chinese chef.

I. Ingredients Preparation

1. Main Ingredients

• Chicken breast: 300g. Choose fresh chicken breast with a pinkish color, elastic texture, and no off-odor. Its tender meat is the star of the dish, absorbing the flavors of various seasonings well.
• Peanuts: 50g. Use plump, mold-free dried peanuts. They turn nice and crunchy when fried, adding a unique texture to the dish.
• Cucumber: 1 (about 150g). Pick a fresh, bright green cucumber with a firm texture. When diced, it’s crunchy and refreshing, balancing the rich flavors of the dish.
• Dried red chili peppers: 10-12. Adjust based on your heat tolerance. Choose bright red ones with no insect damage to bring a spicy aroma.

2. Auxiliary Ingredients

• Ginger: 20g. Peel and slice thinly to remove fishiness and add aroma.
• Garlic: 3 cloves. Peel and mince to enhance the dish’s fragrance.
• White part of spring onion: 1 small section (about 10g). Cut into small pieces to add aroma.
• Cornstarch: 2 tablespoons. Used to marinate the chicken, keeping it tender and smooth.
• Cooking wine: 1 tablespoon. Helps remove the chicken’s fishy smell.
• Light soy sauce: 2 tablespoons. Enhances freshness and adds a salty, savory flavor.
• Dark soy sauce: 1 teaspoon. Used to color the dish, making it more visually appealing.
• White sugar: 1.5 tablespoons. Balances spiciness and saltiness, adding sweetness.
• Vinegar: 1 tablespoon. Adds a sour note, working with sugar to create a sweet-sour taste.
• Salt: A pinch. Adjust to personal taste to balance the dish’s flavors.
• Cooking oil: 适量 (shìliàng – enough). Used for frying peanuts and stir-frying the dish.
• Water: 3 tablespoons. Used to make the sauce.

II. Tools Preparation

1. Cooking Tools

• Wok (preferably an iron wok, which heats quickly and is great for stir-frying)
• Wok spatula (a long-handled wooden or silicone spatula, easy for stirring and won’t damage the wok)
• Saucepan (for blanching or frying peanuts)

2. Auxiliary Tools

• Chef’s knife
• Cutting board (separate for raw and cooked foods to avoid cross-contamination)
• Small bowls (multiple, for holding seasonings and marinating chicken)
• Slotted spoon (to fish out fried peanuts)
• Paper towels (to pat dry moisture from ingredients)
• Chopsticks (for stirring and turning ingredients)

III. Preparation Method

1. Ingredient Preprocessing

• Preparing the chicken: Rinse the chicken breast, pat dry with paper towels, and cut into 1cm cubes. Put them in a bowl, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, and 1 tablespoon of cornstarch. Stir well with chopsticks and marinate for 15 minutes to let the chicken absorb flavors and become tender.
• Preparing vegetables and auxiliaries: Rinse the cucumber and cut into cubes similar in size to the chicken. Snip the dried red chili peppers into about 2cm sections, removing the seeds if you prefer less heat. Slice the ginger, mince the garlic, and cut the white part of the spring onion into small sections. Put each in separate small bowls for later use.
• Frying peanuts: Pour an appropriate amount of cooking oil into a saucepan. Add the peanuts when the oil is still cold and fry over low heat. Keep stirring with chopsticks to ensure even heating. When the peanuts turn light brown and start to “crackle,” immediately fish them out with a slotted spoon. Put them on a plate, sprinkle with a pinch of salt, toss to coat, and let cool (they’ll get crunchier as they cool).

2. Making the Sauce

• Take a small bowl, add 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1.5 tablespoons of sugar, 1 tablespoon of vinegar, 1 tablespoon of cornstarch, and 3 tablespoons of water. Stir well with chopsticks to make the sauce. Preparing the sauce in advance makes the stir-frying process quicker and less chaotic.

3. Stir-Frying Process

• Heat an appropriate amount of cooking oil in the wok until it’s about 60% hot (you’ll see slight wisps of smoke, and a chopstick dipped in will have small bubbles around it). Add the marinated chicken cubes and stir-fry quickly with the spatula. When the chicken is seared on the outside and about 80% cooked, scoop it out and set aside (to avoid overcooking, as it will be stir-fried again later).
• Leave a little oil in the wok, heat it to about 50% hot, add the ginger slices, minced garlic, and spring onion sections. Stir-fry over low heat until fragrant.
• Add the dried red chili sections and continue stir-frying over low heat for about 30 seconds, until the chilies change color and release their aroma (be careful not to burn them, or they’ll taste bitter).
• Turn up the heat to high, add the 80%-cooked chicken, and stir-fry quickly for 1 minute to fully cook the chicken.
• Add the cucumber cubes and keep stir-frying over high heat for 30 seconds to heat them evenly.
• Pour in the prepared sauce, stir-fry quickly with the spatula to ensure every piece of chicken and cucumber is evenly coated. Stir-fry for about 1 minute until the sauce thickens and starts to bubble slightly.
• Finally, add the cooled peanuts and stir-fry for 10 seconds to mix them well with the other ingredients and sauce. Then turn off the heat.

IV. Description of the Finished Dish

The well-cooked Kung Pao Chicken has a bright red color. The chicken cubes are tender and delicious, coated in a rich sauce. The cucumber cubes are bright green, crunchy, and refreshing. The peanuts are golden, crispy, and 散发着焦香 (sànfā zhe jiāoxiāng – 散发着焦香 – giving off a roasted aroma). The dried red chili sections are scattered throughout, adding visual layers. When you take a bite, you first get a slight numbing spiciness, then a rich savory taste, followed by a sweet and sour flavor that spreads in your mouth. These flavors blend harmoniously, creating a rich and layered taste. It’s delicious with either rice or noodles, leaving a lingering aftertaste.

V. Suitable Crowds

1. Lovers of spicy flavors: This dish has a certain level of spiciness, making it suitable for those who enjoy spicy and numbing tastes.
2. Foreigners trying Chinese food for the first time: Kung Pao Chicken has a rich and representative flavor, with a balanced mix of sweet, sour, spicy, and salty, making it easily acceptable to most people. It’s a great choice to experience Sichuan cuisine.
3. Family diners: The ingredients are common and the preparation is relatively simple, making it suitable for daily family meals. Both the elderly and children (with reduced chili) can enjoy it.
4. Fast food enthusiasts: It’s quick to stir-fry and serve, satisfying hunger fast, and has a relatively balanced nutritional mix (with meat, vegetables, and nuts).

VI. Safety Notes

1. Ingredient Safety

• When buying chicken breast, choose fresh, inspected products with firm, pinkish meat and no off-odor. Refrigerate promptly after getting home. Thaw thoroughly before cooking (preferably naturally or in the refrigerator to avoid bacterial growth from prolonged thawing at room temperature).
• Use fresh vegetables and wash them thoroughly. For vegetables like cucumbers that may be eaten raw, first rinse under running water, then soak in light salt water for a few minutes, and rinse again.
• Choose mold-free peanuts. Store them in a cool, dry place to prevent moisture.

2. Cooking Safety

• When stir-frying over high heat, control the heat to prevent burning. When the oil is hot, avoid splashing water into the wok to prevent hot oil from splattering and causing burns (pat ingredients dry beforehand).
• When handling chili peppers, it’s best to wear disposable gloves to avoid capsaicin irritating the skin and causing a burning sensation on the hands. If you accidentally touch them, don’t rub your eyes – wash with soap and water instead.
• When using a chef’s knife, focus and hold it correctly to avoid cutting your fingers. Secure the cutting board to prevent slipping.
• When frying peanuts, keep the heat low the entire time and stir constantly to prevent burning or excessive oil temperature that could cause a fire. Fish them out promptly after frying and keep them away from the fire source.

3. Storage Safety

• It’s best to eat the prepared Kung Pao Chicken right away for the best taste. If there are leftovers, store them in an airtight container in the fridge for no more than 24 hours.
• When reheating, make sure to heat thoroughly. You can microwave it for 2-3 minutes or stir-fry it in a wok, ensuring the center reaches above 70°C to avoid gastrointestinal discomfort from eating spoiled food.

Kung Pao Chicken, as a classic Chinese dish, is loved for its unique flavor. By following these detailed steps, our foreign friends will definitely succeed in making delicious Kung Pao Chicken. If you have any questions during the preparation, feel free to ask. Happy cooking!

优化不要出现中文 只要翻译成英文，通顺符合外国人的阅读逻辑即可

Learn to Cook Chinese Cuisine: Kung Pao Chicken

Kung Pao Chicken is a classic dish from China’s Sichuan province, celebrated globally for its unique blend of savory, spicy, sweet, and tangy flavors. This dish perfectly combines tender chicken, crispy peanuts, and crunchy vegetables, offering a rich, multi-layered taste experience. It’s often the first introduction to Chinese cuisine for many foreigners—and for good reason. Today, I’ll guide you through making this delicious dish step by step, just like a Chinese chef.

I. Ingredients

1. Main Ingredients

• Chicken breast: 300g. Choose fresh chicken breast with a pink hue, firm texture, and no off-odor. Its tender meat absorbs seasonings well, making it the star of the dish.
• Peanuts: 50g. Opt for plump, mold-free raw peanuts. When fried, they add a satisfying crunch.
• Cucumber: 1 (about 150g). Pick a fresh, bright green cucumber with a firm texture. Diced, it adds crispness and balances the dish’s richness.
• Dried red chilies: 10–12. Adjust based on your spice tolerance. Choose bright red, unblemished ones to bring 香辣 (xiāng là—fragrant spiciness).

2. Seasonings & Extras

• Ginger: 20g. Peel and slice thinly to remove odors and boost aroma.
• Garlic: 3 cloves. Peel and mince to enhance the dish’s fragrance.
• Spring onion whites: 1 small section (about 10g). Chop into small pieces for added aroma.
• Cornstarch: 2 tablespoons. Use to marinate chicken, keeping it tender.
• Rice wine (or dry sherry): 1 tablespoon. Helps eliminate chicken’s raw smell.
• Light soy sauce: 2 tablespoons. Enhances umami and adds salty depth.
• Dark soy sauce: 1 teaspoon. Adds color, making the dish more visually appealing.
• Sugar: 1.5 tablespoons. Balances spice and salt with sweetness.
• Vinegar (rice vinegar preferred): 1 tablespoon. Adds tang, pairing with sugar for a sweet-sour note.
• Salt: A pinch. Adjust to taste to balance flavors.
• Cooking oil: Enough for frying peanuts and stir-frying.
• Water: 3 tablespoons. Used to make the sauce.

II. Tools Needed

1. Cooking Tools

• Wok (preferably cast iron, for quick heating and high-heat stir-frying)
• Wok spatula (long-handled wooden or silicone, easy to stir with and gentle on cookware)
• Small pot (for frying peanuts)

2. Prep Tools

• Chef’s knife
• Cutting board (use separate boards for raw and cooked ingredients to avoid cross-contamination)
• Small bowls (multiple, for marinating chicken and holding seasonings)
• Slotted spoon (to remove fried peanuts)
• Paper towels (to pat dry ingredients)
• Chopsticks (for stirring and turning ingredients)

III. Step-by-Step Instructions

1. Prep Work

• Chicken prep: Rinse the chicken breast and pat dry with paper towels. Cut into 1cm cubes. In a bowl, mix the chicken with 1 tablespoon rice wine, 1 tablespoon light soy sauce, and 1 tablespoon cornstarch. Stir well and marinate for 15 minutes to tenderize and flavor the meat.
• Veggies and extras: Rinse the cucumber and dice into pieces similar in size to the chicken. Snip the dried chilies into 2cm sections, removing seeds if you prefer less heat. Slice the ginger, mince the garlic, and chop the spring onion whites. Place each in separate small bowls.
• Frying peanuts: Heat enough oil in a small pot over low heat. Add the peanuts (when the oil is still cool) and stir constantly with chopsticks for even cooking. Once they turn light brown and start to “crackle,” use a slotted spoon to transfer them to a plate. Sprinkle with a pinch of salt, toss to coat, and let cool—they’ll crisp up more as they cool.

2. Make the Sauce

• In a small bowl, mix 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1.5 tablespoons sugar, 1 tablespoon vinegar, 1 tablespoon cornstarch, and 3 tablespoons water. Stir well. Prepping the sauce ahead saves time during cooking and keeps things organized.

3. Stir-Frying

• Heat enough oil in the wok until moderately hot (around 175°C/350°F—you’ll see faint wisps of smoke, and a chopstick dipped in will bubble gently). Add the marinated chicken and stir-fry quickly until lightly browned and 80% cooked. Remove and set aside (overcooking now will make it tough later).
• Leave a little oil in the wok. Heat to medium, then add the ginger, garlic, and spring onion whites. Stir-fry over low heat until fragrant.
• Add the dried chilies and stir-fry for another 30 seconds over low heat, until they darken slightly and release their aroma (watch carefully—burned chilies taste bitter).
• Turn the heat to high, add the partially cooked chicken, and stir-fry for 1 minute to fully cook it.
• Add the cucumber dice and stir-fry for 30 seconds to heat through.
• Pour in the sauce and stir constantly to coat all ingredients evenly. Cook for about 1 minute until the sauce thickens and bubbles slightly.
• Finally, add the cooled peanuts and stir for 10 seconds to mix well. Turn off the heat.

IV. What the Finished Dish Looks and Tastes Like

Perfect Kung Pao Chicken has a glossy, reddish hue. The chicken is tender, coated in a rich sauce. Cucumber adds bright green crunch and freshness. Peanuts bring golden, toasty crispness. Chilies add visual contrast. The first bite hits with a hint of spice, followed by savory depth, then a sweet-tart finish—all balancing harmoniously. It pairs wonderfully with rice or noodles, leaving a satisfying aftertaste.

V. Who’ll Love This Dish

1. Spice lovers: With its mild-to-medium heat, it’s ideal for those who enjoy a bit of kick.
2. First-time Chinese food tasters: Its balanced flavors (sweet, sour, spicy, salty) make it easy to enjoy and a great introduction to Sichuan cuisine.
3. Families: Ingredients are easy to find, and the recipe is simple enough for weeknights. Adjust chili amounts to suit kids or less adventurous eaters.
4. Fast food fans: It cooks quickly, satisfies hunger fast, and offers a balanced mix of protein (chicken), veggies (cucumber), and nuts (peanuts).

VI. Safety Tips

1. Ingredient Safety

• Buy fresh, inspected chicken breast with no strange smells. Refrigerate immediately and thaw in the fridge (not at room temperature) to avoid bacteria.
• Use fresh vegetables. Wash cucumbers well—rinse under running water, soak in lightly salted water for a few minutes, then rinse again.
• Choose mold-free peanuts. Store them in a cool, dry place to keep them fresh.

2. Cooking Safety

• Stir-frying over high heat requires attention—avoid burning. Pat ingredients dry before adding to hot oil to prevent splatters.
• Wear gloves when handling chilies to avoid skin irritation. If chili oil gets on your hands, wash with soap and water (don’t touch your eyes!).
• Use a stable cutting board and hold the knife properly to avoid cuts.
• Fry peanuts over low heat and stir constantly to prevent burning or overheating oil, which could start a fire. Remove them promptly once done.

3. Storage

• Enjoy Kung Pao Chicken fresh for the best taste. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours.
• Reheat thoroughly (microwave for 2–3 minutes or stir-fry) until it reaches 70°C/160°F in the center to kill bacteria.

Kung Pao Chicken’s popularity comes from its delicious, balanced flavors. Follow these steps, and you’ll master this classic Chinese dish in no time. If you run into questions, just ask. Happy cooking!