Kung Pao Chicken
This kung pao chicken is surprisingly easy! Juicy chicken thighs are cooked in a delicious homemade Asian sauce with garlic, scallions, and peanuts.
Ingredients
For the Chicken and Marinade
- 2 pounds boneless chicken thighs, cut into small (1/2-inch) pieces
- 2 tbsp water
- 2 tsp cornstarch
- 1 tbsp peanut oil, or a neutral flavor oil
- 2 tbsp Shaoxing wine , or dry sherry
- 1 dash fine sea salt
- 1 dash white pepper
For the Sauce
- 1 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp cornstarch
- 2 tsp granulated sugar
For the Stir-Fry
- 5 large cloves garlic, mashed and coarsely chopped
- 2 tsp fresh grated ginger
- 2 dried red chilies, such as Tien Tsing or de Arbol, seeded and crumbled, or more
- 8 green onions, thinly sliced (white & light green for stir-fry and dark green saved for garnish)
- ½ tsp freshly ground Sichuan peppercorns or black pepper
- 3 tbsp peanut oil, divided (or a neutral flavor oil)
- 1 cup roasted peanuts, preferably unsalted
- Hot cooked rice, for serving
Recommended Equipment
- KitchenAid nonstick wok
Instructions
- Put the chicken pieces in a nonreactive bowl or container.2 pounds boneless chicken thighs (cut into small (1/2-inch) pieces)
- 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.2 tbsp water | 2 tsp cornstarch | 1 tbsp peanut oil (or a neutral flavor oil) | 2 tbsp Shaoxing wine (or dry sherry) | 1 dash fine sea salt | 1 dash white pepper
- 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.1 tbsp rice vinegar | 2 tbsp light soy sauce | 1 tbsp dark soy sauce | 2 tsp cornstarch | 2 tsp granulated sugar
- In a medium bowl, combine the garlic, ginger, chilies, white and light green parts of the green onions, and the ground peppercorns or black pepper. Set aside.5 large cloves garlic (mashed and coarsely chopped) | 2 tsp fresh grated ginger | 2 dried red chilies (such as Tien Tsing or de Arbol, seeded and crumbled, or more) | 1/2 tsp freshly ground Sichuan peppercorns or black pepper | 8 green onions, thinly sliced (white & light green for stir-fry and dark green saved for garnish)
- 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.2 tbsp peanut oil (divided (or a neutral flavor oil))
- 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, white and light green parts of the green onions, and the ground sichuan peppers or black pepper). Stir-fry for 2 minutes.1 tbsp peanut oil (divided (or a neutral flavor oil))
- 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 the remaining sliced green onion tops (dark green).1 cup roasted peanuts (preferably unsalted)
- Serve the kung pao chicken with hot cooked rice.
Nutrition
Calories: 877kcalCarbohydrates: 15gProtein: 49gFat: 70gSaturated Fat: 15gPolyunsaturated Fat: 19gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 222mgSodium: 841mgPotassium: 855mgFiber: 4gSugar: 3gVitamin A: 417IUVitamin C: 6mgCalcium: 82mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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