> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Kung Pao Chicken in Lard — Sichuan Classic - URL: https://thefoodiekitchen.net/kung-pao-chicken-lard/ - Published: 2026-09-10T09:07:00.000Z - Updated: 2026-09-12T07:42:45.000Z - Description: Kung pao chicken cooked in lard — Sichuan stir-fry with Sichuan peppercorns, dried chillies, and peanuts. Seed oil free. - Author: Savannah Ryan - Tags: Asian Recipes, MAHA Recipes Kung pao chicken was invented in Sichuan province and the original used lard — the fat of Chinese cooking from antiquity until vegetable oil replaced it in the second half of the twentieth century. The combination of Sichuan peppercorn (which creates a numbing sensation on the tongue called má) and dried red chillies (which provide heat) creates the characteristic má là flavour that defines much of Sichuan cuisine. ## Kung Pao Chicken Recipe Serves 4 Prep 15 min Cook 12 min ### Ingredients - 500g boneless chicken thighs, diced into 2cm pieces - 2 tbsp pasture-raised lard - 8-10 dried red chillies - 1 tsp Sichuan peppercorns - 3 garlic cloves, minced - 1 tsp fresh ginger, grated - 100g roasted unsalted peanuts - 3 spring onions, cut into 3cm lengths - For the sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch dissolved in 1 tbsp cold water, 2 tsp sesame oil - 1 tbsp soy sauce and 1 tsp cornstarch for the chicken marinade ### Method 1. Toss the diced chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let sit for 10 minutes. 2. Mix all sauce ingredients in a small bowl. Set aside. 3. Heat the lard in a wok or large skillet over the highest heat available until smoking. 4. Add the dried chillies and Sichuan peppercorns. Stir-fry for 30 seconds until the chillies darken. Watch carefully — they should char, not burn to black. 5. Add the marinated chicken in a single layer. Leave undisturbed for 1 minute, then stir-fry for 3 more minutes until cooked through. 6. Add the garlic and ginger. Toss for 30 seconds. 7. Add the peanuts and spring onions. Toss once. 8. Pour in the sauce. Toss everything together for 1 minute until the sauce thickens and glazes the chicken. 9. Serve immediately over steamed rice. Frequently Asked Questions Is kung pao chicken seed oil free? Yes with lard. Most restaurant kung pao chicken uses canola or vegetable oil. Can I reduce the heat? Use 4 dried chillies instead of 8, and reduce the Sichuan peppercorns to ½ tsp. The dish will still be flavourful without the same intensity. What are Sichuan peppercorns? Dried berries from the prickly ash tree — they create a numbing tingle on the tongue called má. They are not related to black pepper or chilli. Grow Your Own · Savannah Ryan Grow Your Own Garlic Grow your own garlic at home — in containers, raised beds, or small spaces. [Get the Book →](https://www.amazon.com/dp/B0G3CDXN8C?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Asian Sichuan, Cantonese, Japanese, Korean, and Thai recipes in lard, tallow, and coconut oil. [Get on Amazon →](https://www.amazon.com/dp/B0DT7TL51P?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)