Kung Pao Chicken Recipe

Chinese · Main course · 30 min total

A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and dried chilies in a savory, slightly sweet, and numbing sauce. This home-cook version balances heat and flavor without being overly spicy.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil, divided
• 1/2 cup roasted peanuts
• 8-10 dried red chilies, seeded and cut into short pieces
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Sichuan peppercorns, ground (optional)

Instructions

1. Marinate chicken: In a bowl, combine chicken with soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well and let stand for 10 minutes.
2. Make sauce: In a small bowl, whisk together chicken broth, rice vinegar, sugar, hoisin sauce, and sesame oil. Set aside.
3. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer and sear until golden on all sides, about 3-4 minutes. Remove and set aside.
4. Reduce heat to medium-high. Add remaining 1 tablespoon oil. Add dried chilies and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant and chilies darken slightly.
5. Add garlic and ginger; stir-fry for 15 seconds. Return chicken to the wok. Pour in the sauce and stir-fry for 1-2 minutes until sauce thickens and coats the chicken.
6. Add peanuts and toss to combine. Serve immediately over steamed rice.

Tips

• Adjust the number of dried chilies to your spice preference. For less heat, remove all seeds.
• Substitute chicken breast for thighs if desired; reduce cooking time slightly to avoid dryness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

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