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Kung Pao Chicken (China) Recipe

Chinese · Main course · 30 min total

A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and dried chilies in a savory-sweet sauce with a numbing kick from Sichuan peppercorns.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 1/2 tsp white pepper
• 3 tbsp vegetable oil, divided
• 1/2 cup roasted peanuts
• 8-10 dried red chilies, cut into 1-inch pieces, seeds removed
• 1 tbsp Sichuan peppercorns
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 4 green onions, sliced into 1-inch pieces
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp sesame oil

Instructions

1. In a bowl, combine chicken, 1 tbsp soy sauce, Shaoxing wine, cornstarch, and white pepper. Marinate for 15 minutes.
2. In a small bowl, mix remaining 1 tbsp soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
3. Heat 2 tbsp oil in a wok or large skillet over high heat. Add chicken in a single layer and stir-fry until golden and cooked through, about 4 minutes. Remove and set aside.
4. Reduce heat to medium. Add remaining 1 tbsp oil, dried chilies, and Sichuan peppercorns. Stir-fry until fragrant and chilies darken, about 30 seconds.
5. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds.
6. Return chicken to wok. Pour in sauce mixture and toss to coat. Add peanuts and green onion tops. Stir-fry for 1 minute. Serve immediately.

Tips

• For less heat, reduce dried chilies to 4-6.
• Serve with steamed rice to balance the spiciness.
• Can substitute chicken breast for thighs, but cook slightly less to avoid dryness.

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