Kung Pao Chicken
A Sichuan classic — tender chicken stir-fried with peanuts, dried chilies, and vegetables in a bold, sweet-savory-spicy sauce. The perfect balance of heat and flavor in every bite.
Prep
15 min
Cook
10 min
Servings
4
Calories
420
Difficulty
Medium
Cuisine
Chinese
Ingredients
- • 1.5 lbs boneless chicken thighs, cubed
- • 1 tablespoon soy sauce (for marinade)
- • 1 tablespoon cornstarch (for marinade)
- • 3 tablespoons soy sauce
- • 2 tablespoons rice vinegar
- • 1 tablespoon hoisin sauce
- • 2 teaspoons sugar
- • 1 teaspoon sesame oil
- • 2 tablespoons vegetable oil
- • 8-10 dried red chilies
- • 1 tablespoon Sichuan peppercorns
- • 3 cloves garlic, minced
- • 1 tablespoon ginger, minced
- • 1 red bell pepper, diced
- • 3 green onions, sliced
- • 1/2 cup roasted peanuts
Instructions
- Step 1: Toss chicken with 1 tablespoon soy sauce and cornstarch. Let sit for 10 minutes.
- Step 2: Mix together 3 tablespoons soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil for the sauce.
- Step 3: Heat vegetable oil in a wok over high heat until smoking. Add chicken and stir-fry for 4-5 minutes until golden. Remove.
- Step 4: Add dried chilies and Sichuan peppercorns to the wok. Stir-fry for 30 seconds until fragrant (careful not to burn).
- Step 5: Add garlic, ginger, and bell pepper. Stir-fry for 1 minute.
- Step 6: Return chicken to wok. Pour in sauce and toss to coat everything evenly.
- Step 7: Add peanuts and green onions. Toss for 30 seconds more. Serve immediately over steamed rice.