Kung Pao Chicken
I love a good Kung Pao Chicken! This homemade version has the perfect balance of heat and flavor. The sauce is savory, sweet, and tangy, perfect to bring the tender chicken and crisp tender veggies together into a delicious family meal.
Servings: 4 people
Calories: 575kcal
Equipment
Ingredients
For the chicken marinade:
- 1 pound boneless chicken thighs diced
- ¼ teaspoon Kosher salt or a pinch of table salt
- ½ teaspoon granulated sugar
- 1 tablespoon Chinese Shaoxing cooking wine or dry sherry
- 1 tablespoon cornstarch dissolved with 1 tablespoon of water
Stir fry sauce:
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon chicken bouillon
- 1 tablespoon granulated sugar
- 1 ½ tablespoons Chinese Shaoxing cooking wine
- 1 tablespoon white vinegar
- ½ tablespoon cornstarch
- ½ cup low sodium chicken broth
For the rest of the stir fry
- ½ cup salted peanuts
- Vegetable oil for cooking
- 1 medium green bell pepper diced
- 2 scallion sliced whites and greens separated
- 3 cloves minced garlic
- 1 teaspoon minced ginger
- ¼ to ½ cup dried sichuan chilies cut into smaller pieces, adjust amount to taste
- Sichuan peppercorn powder just a pinch or to taste
- Chili oil a drizzle to taste
Instructions
- Marinate chicken: In a bowl, combine chicken with salt, granulated sugar, Shaoxing wine, and cornstarch. Let it sit on the counter for 15-20 minutes while you prep the rest.
- Make the sauce: In a bowl, whisk all the stir fry sauce ingredients until evenly combined. Make sure the cornstarch is dissolved. Set aside.
- Heat a large wok or skillet over high heat. Toast the peanuts for a few seconds. Remove from the pan and set aside.
- While the wok is still hot, add a few generous drizzles of vegetable oil. Cook the marinated chicken on all sides until golden brown and cooked through. Remove from the wok. Tip: The chicken may release excess liquid - just soak it with paper towel.
- In the same pan, heat more oil and then cook the diced green bell peppers for 30-40 seconds until slightly softened.
- Then, add the scallions (white parts only), ginger and garlic, along with half of the dried chili peppers. Stir for another 40-60 seconds until fragrant.
- Return chicken and toasted peanuts into the wok. Also add the remaining dried chili peppers (if desired for more heat) and a pinch of the sichuan peppercorn powder (I use about ⅛ teaspoon). Stir for another minute or so.
- Add the prepared stir fry sauce - adjusting the amount depending on how saucy you like it - and stir fry until thickened and incorporated, about 1-2 minutes.
- Finish with a few drizzles of chili oil, adjusting the amount to taste. Garnish with green parts of scallions and enjoy!
Notes
- Make ahead: Up to 3 days ahead. Reheat in the microwave oven.
- Prep ahead: 1) Marinate the chicken, 2) dice and chop the veggies and aromatics, 3) make the sauce ahead. For the sauce, wait to dissolve the cornstarch when ready to cook for best consistency.
- If you’d like no heat at all, substitute the chili peppers with red bell pepper, and omit the peppercorn powder and chili oil.
- Veggie additions: Zucchini, carrots, and celery are great options.
- Chicken thighs: Chicken breast.
- Shaoxing wine: Dry cooking sherry.
- Sichuan chili peppers: Red chili pepper, arbol chili pepper, jalapeño.
- Sichuan peppercorn powder: If can't find, omit.
- Peanuts: Cashews, or omit if needed
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 575kcal | Carbohydrates: 24g | Protein: 27g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 633mg | Potassium: 774mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4175IU | Vitamin C: 30mg | Calcium: 49mg | Iron: 3mg