Why You Will Love This Kung Pao Chicken Recipe
Kung Pao Chicken is one of the most beloved Chinese dishes worldwide and for good reason. The contrast between tender marinated chicken, crunchy peanuts, and the explosive flavor of dried chilies creates a dish that hits every note sweet, sour, savory, and spicy all at once.
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless chicken thighs | 300g |
| Roasted peanuts | 1/2 cup |
| Dried red chilies | 10-12 |
| Sichuan peppercorns | 1/2 teaspoon |
| Garlic cloves sliced | 3 |
| Ginger sliced | 3 slices |
| Green onions cut into 2cm sections | 4 stalks |
| Light soy sauce | 2 tablespoons |
| Chinkiang black vinegar | 1 tablespoon |
| Sugar | 1 tablespoon |
| Shaoxing wine | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Cooking oil for frying | 1/2 cup |
Step by Step Instructions
Step 1
Cut chicken thighs into 2cm bite-sized cubes. Marinate with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch for 15 minutes. This velveting step is what gives the chicken its silky texture.
Step 2
Prepare the sauce by mixing 1 tablespoon soy sauce, black vinegar, sugar, remaining cornstarch, sesame oil, and 2 tablespoons water in a small bowl. Stir until the sugar dissolves.
Step 3
Heat oil in a wok to around 350F (175C). Add the marinated chicken in a single layer and fry until golden and just cooked through, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Step 4
Pour off all but 2 tablespoons of oil from the wok. Add dried chilies and Sichuan peppercorns. Stir fry over medium heat for 20-30 seconds until the chilies darken and become fragrant. Be careful not to burn them or they will become bitter.
Step 5
Add garlic, ginger, and white parts of the green onions. Stir fry for 15 seconds. Return the chicken to the wok and toss to combine.
Step 6
Pour the prepared sauce around the edges of the wok. Toss vigorously for 30 seconds until the sauce thickens and coats the chicken evenly. Add the peanuts and remaining green onion sections. Toss once more and serve immediately.
Pro Cooking Tips
- Chicken thighs are preferred over breast they stay juicier during the high-heat cooking process.
- Cut the dried chilies open and shake out some seeds for less heat while keeping the flavor.
- The sauce should come together quickly have all ingredients prepped and within reach before you start cooking.
- Add peanuts at the very end to keep them crunchy they turn soft if they sit in the sauce too long.
Serving Suggestions
Serve this Kung Pao Chicken with steamed rice and a simple cucumber salad on the side. The cool cucumber provides a refreshing contrast to the bold spicy flavors.
