Description
A fast, restaurant-quality Kung Pao chicken recipe that balances sweet, sour, salty, spicy, and numbing flavors. This stir-fry features velvety chicken, crunchy peanuts, and a glossy sauce, ready in just 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon regular soy sauce
- 1 teaspoon cornstarch (for marinade)
- 1/2 teaspoon white pepper
- 2 tablespoons Chinkiang vinegar (black vinegar)
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon sugar (white or brown)
- 2 tablespoons chicken broth (low sodium)
- 1 teaspoon cornstarch (for sauce)
- 6–8 dried red chilies (Sichuan dried chilies preferred)
- 1 teaspoon Sichuan peppercorns
- 1/2 cup unsalted peanuts (raw or roasted)
- 4–5 stalks green onions, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2–3 tablespoons neutral oil (avocado or vegetable)
Instructions
- In a medium bowl, combine cubed chicken, Shaoxing wine, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and white pepper. Mix until coated and let sit for 10 minutes to marinate.
- In a small bowl, whisk together Chinkiang vinegar, light soy sauce, dark soy sauce, sugar, chicken broth, and 1 teaspoon cornstarch until dissolved. Set aside.
- Chop green onions, mince garlic and ginger, and measure out chilies and peanuts. Keep all ingredients within arm’s reach.
- In a small dry skillet over medium heat, toast Sichuan peppercorns for 1-2 minutes until fragrant. Remove and set aside. In the same pan, toast peanuts for 3-4 minutes until golden and crunchy. Remove and set aside.
- Heat 2 tablespoons oil in a wok or large skillet over high heat. Add chicken in a single layer and sear for 2-3 minutes without moving. Stir-fry for another 2-3 minutes until cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add a splash of oil if needed. Add dried chilies and toasted Sichuan peppercorns. Stir for 30 seconds until fragrant but not burnt.
- Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant. Return chicken to the pan.
- Pour in the sauce mixture. Toss everything together for 1 minute until the sauce bubbles and thickens.
- Turn off heat. Stir in toasted peanuts and green parts of green onions. Serve immediately over steamed rice or noodles.
Notes
Velveting the chicken with cornstarch ensures a tender texture. High heat is essential for proper stir-frying. Toasting the peanuts and peppercorns enhances flavor. The dish tastes better the next day as flavors meld. Do not freeze as texture suffers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving with steam
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: Kung Pao Chicken, Stir Fry, Chinese Food, Easy Dinner, Sichuan Cooking, Restaurant Style, Spicy Chicken, Weeknight Meals