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Close-up shot of Kung Pao Chicken on chopsticks, showing the glossy sauce coating and visible Sichuan peppercorns and dried chilies, with steam rising

Kung Pao Chicken

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Whisk
  • Sharp knife

Ingredients
  

  • 1.5 lbs boneless chicken thighs cut into 1-inch cubes
  • 2 tbsp cornstarch for marinade
  • 1 tbsp soy sauce for marinade
  • 1 tbsp Shaoxing wine or dry sherry
  • 1/2 cup roasted peanuts unsalted
  • 8-10 whole dried red chilies seeds removed for less heat
  • 1 tsp Sichuan peppercorns
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 3 whole scallions cut into 1-inch pieces
  • 3 tbsp vegetable oil for cooking

For the Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp black vinegar or rice vinegar
  • 2 tsp sugar
  • 1 tsp cornstarch
  • 1/4 cup chicken stock
  • 1 tsp sesame oil

Instructions
 

  • In a bowl, combine cubed chicken with cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine. Mix well to coat and let marinate for 15 minutes.
  • In a small bowl, whisk together all sauce ingredients until cornstarch is dissolved. Set aside.
  • Heat a wok or large skillet over high heat. Add 2 tablespoons oil and swirl to coat. When oil is shimmering, add marinated chicken in a single layer. Let cook undisturbed for 2-3 minutes until golden, then stir-fry for another 2-3 minutes until cooked through. Remove chicken and set aside.
  • Add remaining 1 tablespoon oil to the same pan. Add dried chilies and Sichuan peppercorns, stir-fry for 30 seconds until fragrant but not burnt.
  • Add minced garlic and ginger, stir-fry for another 30 seconds until aromatic.
  • Return chicken to the pan along with peanuts. Stir the sauce mixture and pour it over the chicken. Toss everything together for 1-2 minutes until sauce thickens and coats everything.
  • Add scallions and toss for another 30 seconds. Taste and adjust seasoning if needed. Serve immediately over steamed rice.

Notes

Storage tip: Best served fresh, but leftovers keep in the fridge for 3 days. Reheat gently in a skillet with a splash of stock. Sichuan peppercorns can be found at Asian markets or online – they're essential for authentic flavor. Adjust heat level by adding or removing dried chilies.

Nutrition

Calories: 420kcalCarbohydrates: 14gProtein: 32gFat: 26gSodium: 980mgFiber: 3gSugar: 6g
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