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.
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?
This recipe takes 35 minutes total time, including 20 minutes prep time and 15 minutes cooking time.
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?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Kung Pao Chicken recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this kung pao chicken ahead of time?
Yes! You can prepare this kung pao chicken up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover kung pao chicken?
Store leftover kung pao chicken covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with kung pao chicken?
This kung pao chicken pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze kung pao chicken?
Yes, this kung pao chicken freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.