Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
Learn about Serious Eats' Editorial Process
Updated February 14, 2025
Sichuan peppercorns and dried chilies add mouth-tingling heat to Kung Pao fish. Shao Z.

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.

Note: Doubanjiang is a Chinese chili-bean sauce.

Recipe Details

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

Prep 5 mins
Cook 20 mins
Active 45 mins
Marinating Time 15 mins
Total 40 mins
Serves 4 servings
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Ingredients

For the Marinade and Fish:

  • 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces

  • 1 tablespoon egg white, lightly beaten

  • 1 teaspoon soy sauce

  • 1/4 teaspoon ground white pepper

  • 2 tablespoons cornstarch

For the Sauce:

  • 1 tablespoon doubanjiang (see notes)

  • 2 teaspoons rice vinegar

  • 1 tablespoon soy sauce

  • 2 teaspoons sugar

  • 3 tablespoons water

  • 1 teaspoon cornstarch

For the Stir-Fry:

  • 2 cups plus 1 tablespoon peanut or vegetable oil, divided

  • 4 scallions, cut into 1-inch pieces on the bias

  • 10 to 15 hot Chinese dry chile peppers, halved

  • 4 medium cloves garlic, finely minced

  • 2 teaspoons Sichuan peppercorn

  • 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts

Directions

  1. For the Marinade and Fish: Place fish in a large bowl. Add remaining marinade ingredients and, using your hands, gently mix until fish is evenly coated. Let stand 15 minutes.

  2. Meanwhile, For the Sauce: In a bowl, thoroughly mix together all sauce ingredients and set aside.

  3. For the Stir-Fry: In a wok, heat 2 cups oil to 300°F. Working in 3 batches, carefully add fish and fry, gently moving fish around to ensure none sticks to the wok and turning once, until fish is golden, about 1 to 2 minutes per side. Using spider, transfer fish to paper-towel-lined plates to drain. Repeat with remaining fish.

  4. To clean and prepare the wok for stir-frying, carefully pour out frying oil and add a few cups of water to the wok. Bring to a simmer while scraping down the wok with a metal spatula. Discard water out and wipe out wok with a paper towel, making sure the cooking surface of the wok is completely dry before proceeding.

  5. Heat remaining 1 tablespoon oil in the wok over high heat until lightly smoking. Add scallion, dried chili peppers, garlic, and Sichuan peppercorns, and stir-fry until fragrant and garlic is lightly golden, about 30 seconds. Add the sauce and mix well (the sauce should thicken almost immediately). Carefully add fried fish and gently toss with sauce to combine. Transfer Kung Pao fish to plate, sprinkle with peanuts, and serve immediately.

Special equipment

Wok

This Recipe Appears In

Nutrition Facts (per serving)
362 Calories
19g Fat
17g Carbs
34g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 362
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 14%
Cholesterol 65mg 22%
Sodium 669mg 29%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 34g
Vitamin C 6mg 30%
Calcium 84mg 6%
Iron 2mg 13%
Potassium 710mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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