Kung Pao Chicken with Peanuts
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
- •2 stalks green onions, sliced (separate white and green parts)
- •2 tablespoons soy sauce
- •1 tablespoon dark soy sauce
- •1 tablespoon Chinkiang 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 chicken cubes 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 2 tablespoons soy sauce, dark soy sauce, black vinegar, sugar, sesame oil, and the cornstarch-water mixture to create the sauce.
- 3
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through. Remove chicken from the pan and set aside.
- 4
Add the remaining tablespoon of oil to the same pan. Add the Sichuan peppercorns and dried chilies, stir-frying for 30 seconds until fragrant but not burnt.
- 5
Add the garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds.
- 6
Return the cooked chicken to the pan and toss to combine with the aromatics.
- 7
Pour the sauce mixture over the chicken and stir constantly until the sauce thickens and coats the chicken evenly.
- 8
Stir in the roasted peanuts and the green parts of the green onions. Serve immediately over steamed jasmine rice.
💡 Chef tips
- For a more authentic numbing sensation, toast the Sichuan peppercorns lightly in a dry pan before crushing them.
- If you cannot find Chinkiang vinegar, a mix of balsamic and rice vinegar works as a decent substitute.
- To make this ahead, marinate the chicken and whisk the sauce separately; keep refrigerated until you are ready to stir-fry.
✅ How it should turn out
The finished dish should have a glossy, dark brown coating on the chicken, a fragrant aroma of toasted spices, and a perfect harmony of spicy heat, mild sweetness, and a satisfying crunch from the peanuts.