Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 pounds boneless chicken thighs, cut into 1/2-inch pieces; 2 tablespoons water; 2 teaspoons cornstarch; 1 tablespoon peanut oil or a neutral flavor oil; 2 tablespoons Shaoxing wine or dry sherry; Dash fine sea salt; 1 tablespoon rice vinegar; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 teaspoons cornstarch; 2 teaspoons sugar; 5 large cloves garlic, mashed and coarsely chopped; 2 teaspoons grated ginger or ginger paste; 2 dried red chilies, such as Tien Tsing or de Arbol, seeded and crumbled, or more; 8 scallions, thinly sliced, light green and white parts separated from the dark green tops; 1/2 teaspoon freshly ground Sichuan peppercorns or black pepper; 3 tablespoons peanut oil or a neutral flavor oil; 1 cup roasted peanuts, preferably unsalted

Kung Pao Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This kung pao chicken is surprisingly easy! Juicy chicken thighs are cooked in a delicious homemade Asian sauce with garlic, scallions, and peanuts.

Author: Diana
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 to 6 servings 1x
Category: Chicken Thighs, Chinese Food
Method: Stir-Fry
Cuisine: Chinese

Ingredients

Scale

2 pounds boneless chicken thighs, cut into 1/2-inch pieces
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon peanut oil or a neutral flavor oil
2 tablespoons Shaoxing wine or dry sherry
Dash fine sea salt

For the Sauce

1 tablespoon rice vinegar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons cornstarch
2 teaspoons sugar

For the Stir-Fry

5 large cloves garlic, mashed and coarsely chopped
2 teaspoons grated ginger or ginger paste
2 dried red chilies, such as Tien Tsing or de Arbol, seeded and crumbled, or more
8 scallions, thinly sliced, light green and white parts separated from the dark green tops
1/2 teaspoon freshly ground Sichuan peppercorns or black pepper
3 tablespoons peanut oil or a neutral flavor oil
1 cup roasted peanuts, preferably unsalted

Cook Mode Prevent your screen from going dark

Instructions

Put the chicken pieces in a nonreactive bowl or container.
In a separate small bowl, combine the water with 2 teaspoons of cornstarch, 1 tablespoon of oil, wine or sherry, sea salt, and white pepper; whisk to blend the mixture thoroughly and pour it over the chicken. Cover the bowl and let it marinate for 15 minutes while you prepare the remaining ingredients.
In a small bowl, combine the rice vinegar, light and dark soy sauces, 2 teaspoons cornstarch, and the sugar. Whisk to blend and set aside.
In a medium bowl, combine the garlic, chilies, white and light green parts of the green onions, and the ground black pepper. Set aside.
In a wok or large skillet, heat 2 tablespoons of peanut oil over high heat. When the oil is hot and shimmering, add the marinated chicken. Cook, stirring constantly, for 4 minutes. Remove the chicken to a bowl and set aside.
Add 1 tablespoon of oil to the wok or skillet and lower the heat to medium-low. When the oil is hot, add the bowl of stir-fry ingredients (the garlic, ginger, chilies, light green and white parts of the green onions, and the black pepper). Stir-fry for 2 minutes.
Add the chicken back to the wok or skillet and increase the heat to high. Stir-fry for 2 minutes longer.
Whisk the sauce mixture again to blend and add it to the wok; stir fry until the sauce has thickened, about 1 more minute.
Add the peanuts to the wok and transfer the kung pao chicken to a serving dish. Top with green onion tops, as desired.
Serve the kung pao chicken with hot cooked rice and offer any remaining sliced green onion tops on the side.

Find it online: https://classic-recipes.com/kung-pao-chicken/