Kung Pao Chicken
A classic Sichuan-style stir-fry featuring tender chicken, crunchy peanuts, and a perfect balance of spicy, sweet, and savory flavors.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch cubes
- •1 tablespoon soy sauce
- •1 tablespoon Shaoxing rice wine (or dry sherry)
- •1 tablespoon cornstarch
- •2 tablespoons vegetable oil
- •1/2 cup roasted unsalted peanuts
- •8-10 dried red chili peppers, halved and seeds removed
- •1 tablespoon Sichuan peppercorns
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •3 stalks green onions, cut into 1-inch pieces
- •2 tablespoons soy sauce
- •1 tablespoon black vinegar (or balsamic vinegar)
- •1 tablespoon sugar
- •1 teaspoon toasted sesame oil
- •1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- 1
In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, rice wine, and 1 tablespoon cornstarch. Let it marinate for 15 minutes.
- 2
In a small bowl, whisk together the remaining soy sauce, black vinegar, sugar, sesame oil, and the cornstarch-water mixture to create the sauce.
- 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through. Remove the chicken from the pan and set aside.
- 4
Add the remaining tablespoon of oil to the same pan. Add the Sichuan peppercorns and dried red chilies, stirring for 30 seconds until fragrant but not burnt.
- 5
Add the garlic and ginger, stir-frying for another 30 seconds until aromatic.
- 6
Return the chicken to the pan and toss in the peanuts and green onions.
- 7
Pour the sauce mixture over the chicken and stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
- 8
Serve immediately over steamed white rice.
💡 Chef tips
- For a deeper flavor, toast the Sichuan peppercorns in a dry pan for a minute before crushing them slightly.
- If you cannot find black vinegar, a mix of balsamic and rice vinegar works well as a substitute.
- To make ahead, prepare the sauce and marinate the chicken separately, then keep refrigerated until you are ready to stir-fry.
✅ How it should turn out
The finished dish should have a glossy, dark brown glaze with a vibrant aroma of toasted spices, offering a tender texture with a satisfying crunch from the peanuts.