Recipes / Asian & Stir-Fry / Kung Pao Chicken
Kung Pao Chicken
Diced chicken and crunchy peanuts tossed in a spicy-sweet-tangy Sichuan sauce with dried chiles and a numbing hit of Sichuan peppercorn. Bold, balanced, and better than the takeout version.
Why You'll Love This
- Authentic Sichuan flavor with numbing peppercorn kick
- Restaurant-quality glossy sauce in one pan
- Adjustable heat by controlling dried chile count
Ingredients
- 1.25 lbboneless skinless chicken thighs, cut into 3/4-inch cubes
- 1 tbspsoy sauce
- 1 tbspshaoxing wine
- 1 tbspcornstarch
- 3 tbspblack vinegar or rice vinegar
- 2 tbspsoy sauce
- 1 tbsphoisin sauce
- 1 tbspsugar
- 1 tspcornstarch
- 3 tbspvegetable oil, divided
- 8 to 10dried red chiles, halved and seeded
- 1 tspSichuan peppercorns, lightly crushed
- 3garlic cloves, sliced
- 1 tbspfresh ginger, minced
- 4scallions, whites and greens separated, cut into 1-inch pieces
- 1/2 cuproasted unsalted peanuts
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- In a medium bowl, toss the chicken cubes with 1 tbsp soy sauce, shaoxing wine, and 1 tbsp cornstarch. Let marinate 15 minutes.
The rest of this recipe is for members
Join Krista Denio Membership to unlock all 10 steps of this recipe, plus 105 more members-only recipes.
You Might Also Like
Thai Green Curry with Chicken
Fragrant coconut curry loaded with tender chicken, eggplant, and bell pepper, balanced with fish sauce, lim...
Beef and Broccoli Stir-Fry
Tender sliced beef and crisp-tender broccoli in a glossy garlic-ginger sauce, ready faster than takeout del...
Chicken Pad Thai
Silky rice noodles tossed with juicy chicken, egg, crunchy peanuts, and a sweet-tangy-salty tamarind sauce....
Chicken Teriyaki
Crispy-skinned chicken thighs glazed in a homemade sweet and savory teriyaki sauce that clings to every bit...