Kung Pao Chicken
Authentic Sichuan kung pao chicken with tender chicken, roasted peanuts, and dried chilies in a savory-sweet sauce, delivering bold Chinese flavors at 425 calories per serving.
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20m
4
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Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup roasted unsalted peanuts
- 8-10 dried red chilies, stems removed
- 3 green onions, white and green parts separated, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns (optional)
- For marinade: 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch
- For sauce: 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon cornstarch, 2 tablespoons chicken broth
Instructions
- 1
Marinate Chicken
Cut chicken into uniform cubes and marinate with soy sauce, Shaoxing wine, and cornstarch for 15 minutes at room temperature.
- 2
Prepare Sauce
Whisk together all sauce ingredients in a small bowl until cornstarch is dissolved and mixture is smooth. Set aside.
- 3
Toast Peanuts and Chilies
Heat wok or large skillet over medium heat. Toast peanuts for 2-3 minutes until fragrant, then remove. Toast dried chilies and Sichuan peppercorns for 30 seconds until aromatic.
- 4
Cook Chicken
Increase heat to high and add oil to wok. Add marinated chicken in single layer and cook undisturbed for 2-3 minutes, then stir-fry until golden brown and cooked through, about 5 minutes total.
- 5
Add Aromatics
Push chicken to one side of wok. Add garlic, ginger, and white parts of green onions to empty space. Stir-fry for 30 seconds until fragrant.
- 6
Combine and Finish
Return toasted chilies to wok, then add prepared sauce. Stir everything together and cook for 1-2 minutes until sauce thickens and coats chicken.
- 7
Serve
Remove from heat and stir in toasted peanuts and green parts of scallions. Serve immediately over steamed rice.
Chef's Tips
Use chicken thighs instead of breast for more flavor and tenderness. Adjust dried chilies to taste - remove seeds for less heat. Have all ingredients prepped before cooking as this stir-fry moves quickly.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this kung pao chicken
How long does it take to make Kung Pao Chicken?
The listed total time is 35 minutes. Prep time is 20 minutes and cooking time is 15 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Kung Pao Chicken recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Kung Pao Chicken recipe?
The listed difficulty level is medium.