Kung Pao Chicken
Kung Pao Chicken is a flavorful Sichuan-style chicken stir-fry with a spicy kick.Tender chicken is quickly cooked with garlic, ginger, dried chilies, and vegetables.Crunchy roasted peanuts provide a satisfying contrast to the tender chicken.The sauce combines soy sauce, vinegar, sugar, and sesame oil for balanced flavor.Sichuan peppercorns add a distinctive fragrant and gently numbing character.Serve it hot with steamed rice for an easy and delicious Chinese-inspired dinner.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon white pepper
For the Kung Pao Sauce
- 3 tablespoons soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ¼ cup chicken broth or water
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable or peanut oil
- 8–12 dried red chilies
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 4 green onions, cut into 1-inch pieces
- ½ red bell pepper, diced
- ½ cup roasted unsalted peanuts
Instructions
- Cut the chicken into small, evenly sized bite-sized pieces.Place them in a bowl.
- Add soy sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper.Toss thoroughly until the chicken is evenly coated.Allow it to marinate for approximately 15 minutes.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, chicken broth, and cornstarch.
- Add the vegetable or peanut oil and allow it to become hot.
- Add the dried red chilies and Sichuan peppercorns.
- Spread the pieces out and stir-fry for approximately 4–6 minutes until browned and cooked through.
- Stir-fry for approximately 30 seconds until fragrant.
- The vegetables should remain slightly crisp.
- Toss everything together.
- Garnish with green onions, sesame seeds, or additional peanuts if desired.
- Serve immediately with steamed jasmine rice.
Notes
- Use high heat: Stir-frying works best when the wok is properly heated.
- Cut chicken evenly: Similar-sized pieces cook at the same rate.
- Don't burn the chilies: They can become bitter if cooked too long.
- Sichuan peppercorns are optional: They provide the signature numbing aroma but can be omitted.
- Use roasted peanuts: They add the best crunch and flavor.
- Don't overcrowd the wok: Cook the chicken in batches if necessary.
- Add the sauce near the end: This keeps the stir-fry flavorful without becoming watery.
- Serve immediately: Kung Pao Chicken is best while hot and freshly cooked.