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.
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