Spicy Kung Pao Chicken Stir-fry
Spicy Kung Pao Chicken Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For the Stir-fry
- 2 tablespoons peanut oil
- 10-15 dried red chilies, stems removed, cut into 1/2-inch pieces
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, white and light green parts sliced into 1-inch pieces, green tops thinly sliced for garnish
- 1/2 red bell pepper, cored, seeded, and cut into 1-inch pieces (optional)
- 1/2 cup roasted peanuts, unsalted
For Serving
- 4 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
In a small bowl, whisk together all the Kung Pao sauce ingredients: 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons Chinkiang black vinegar, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of peanut oil in a large wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until browned and mostly cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of peanut oil to the wok. Reduce heat to medium-high. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 15-30 seconds until fragrant and the chilies darken slightly (be careful not to burn them).
⏱️ 1 min
- 5
Add the minced garlic, minced ginger, and the white and light green parts of the green onions to the wok. Stir-fry for another 30 seconds until fragrant.
⏱️ 1 min
- 6
If using, add the red bell pepper pieces and stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 2 min
- 7
Return the cooked chicken to the wok. Give the reserved Kung Pao sauce a quick whisk to re-combine the cornstarch, then pour it over the chicken and vegetables. Stir quickly to coat everything, allowing the sauce to thicken as it comes to a simmer, about 1 minute.
⏱️ 2 min
- 8
Remove the wok from the heat. Stir in the roasted peanuts. Garnish with the thinly sliced green tops of the green onions.
⏱️ 1 min
- 9
Serve immediately over hot cooked white rice.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Kung Pao Chicken Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For the Stir-fry
- 2 tablespoons peanut oil
- 10-15 dried red chilies, stems removed, cut into 1/2-inch pieces
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, white and light green parts sliced into 1-inch pieces, green tops thinly sliced for garnish
- 1/2 red bell pepper, cored, seeded, and cut into 1-inch pieces (optional)
- 1/2 cup roasted peanuts, unsalted
For Serving
- 4 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
In a small bowl, whisk together all the Kung Pao sauce ingredients: 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons Chinkiang black vinegar, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of peanut oil in a large wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until browned and mostly cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the wok and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of peanut oil to the wok. Reduce heat to medium-high. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 15-30 seconds until fragrant and the chilies darken slightly (be careful not to burn them).
⏱️ 1 min - 5
Add the minced garlic, minced ginger, and the white and light green parts of the green onions to the wok. Stir-fry for another 30 seconds until fragrant.
⏱️ 1 min - 6
If using, add the red bell pepper pieces and stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 2 min - 7
Return the cooked chicken to the wok. Give the reserved Kung Pao sauce a quick whisk to re-combine the cornstarch, then pour it over the chicken and vegetables. Stir quickly to coat everything, allowing the sauce to thicken as it comes to a simmer, about 1 minute.
⏱️ 2 min - 8
Remove the wok from the heat. Stir in the roasted peanuts. Garnish with the thinly sliced green tops of the green onions.
⏱️ 1 min - 9
Serve immediately over hot cooked white rice.