Kung Pao Chicken
This classic Sichuan dish features tender chicken pieces stir-fried with peanuts, vegetables, and a savory, spicy, and slightly sweet sauce. It's a flavorful and satisfying meal perfect for a weeknight dinner. Adjust the chili peppers to your preferred level of heat.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 496 kcal
Allergen information: may contain gluten, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch (2.5 cm) pieces
- 1 tbspsoy sauce
- 1 tsprice wine vinegar
- 1 tbspcornstarch
- 1 tspsesame oil
sauce
- 2 tbspsoy sauce
- 1 tspdark soy sauce
- 2 tbsprice wine vinegar
- 2 tspsugar
- 1 tspcornstarch
- 2 tbspwater
Ingredients
- 2 tbsppeanut oil
- 8 pcsdried red chili, halved, seeds removed (optional, for less heat)
- 1 tspsichuan peppercorn
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 0.5 pcsyellow onion, diced
- 0.5 pcsgreen bell pepper, diced
- 0.5 cuproasted peanut, unsalted
garnish
- 2 pcsscallion, chopped, for garnish
Equipment
large skillet · wok · mixing bowls · whisk
The method
Step by step
- 1
Combine the chicken pieces with the chicken marinade ingredients (soy sauce, rice wine vinegar, cornstarch, sesame oil) in a bowl. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
About 15 min
Cook’s note: Marinating helps tenderize the chicken and infuse it with flavor.
- 2
In a separate small bowl, whisk together all the sauce ingredients (soy sauce, dark soy sauce, rice wine vinegar, sugar, cornstarch, water) until smooth. Set aside.
About 2 min
Cook’s note: Mixing the sauce ahead of time ensures a quick addition during stir-frying.
- 3
Heat the peanut oil in a large skillet or wok over medium-high heat until shimmering.
About 1 min
Cook’s note: A hot wok is key for good stir-frying.
- 4
Add the marinated chicken to the hot pan in a single layer. Cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
About 4 min
Cook’s note: Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
- 5
To the same pan, add the dried red chilis and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the chilis, as they will become bitter.
- 6
Add the minced garlic and grated ginger to the pan. Stir-fry for another 30 seconds until fragrant.
About 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
About 3 min
- 8
Return the cooked chicken to the pan with the vegetables.
- 9
Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
About 2 min
Cook’s note: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
About 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Cook’s note: Serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 496.1kcal
- Protein
- 39g
- Carbs
- 13.7g
- Fat
- 31.8g
- Fibre
- 2.9g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kung Pao Chicken in an airtight container in the refrigerator.
Reheat in a skillet over medium heat or in the microwave until warmed through.
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