Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Sauce
- 1/2 cup chicken stock
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, diced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, minced
- 3 green onions, chopped, white and light green parts
- 1/2 cup peanuts, roasted, unsalted
- 10 dried red chilies, whole, or more to taste
For Garnish
- 1 green onions, sliced, green parts only
- 5 dried red chilies, whole, optional
Instructions
- 1
Prepare the sauce: In a medium bowl, combine the chicken stock, soy sauce, hoisin sauce, sesame oil, granulated sugar, and cornstarch. Whisk thoroughly until all ingredients are well combined and no lumps of cornstarch remain. Set aside.
⏱️ 3 min
- 2
Marinate the chicken: Place the diced chicken thighs in a separate bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, the salt, and 1 tablespoon of cornstarch. Use your hands to massage the marinade into the chicken, ensuring each piece is thoroughly coated. Let it sit for at least 5 minutes while you prepare other ingredients.
⏱️ 7 min
- 3
Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for approximately 6 minutes, stirring occasionally, until the chicken is browned and cooked through.
⏱️ 6 min
- 4
Add aromatics and nuts: To the cooked chicken in the pan, add the minced garlic, chopped green onions (white and light green parts), roasted peanuts, and dried red chilies. Stir constantly for an additional 3 minutes, allowing the aromatics to become fragrant and the flavors to meld.
⏱️ 3 min
- 5
Thicken the sauce: Give the reserved sauce mixture another quick whisk to re-combine any settled cornstarch. Pour the sauce into the pan with the chicken and other ingredients. Stir continuously as the sauce comes to a simmer and thickens, coating all the components evenly. This should take about 1 to 2 minutes.
⏱️ 2 min
- 6
Serve and garnish: Remove the pan from the heat. Transfer the Kung Pao Chicken to serving bowls. Garnish with fresh sliced green onions (green parts) and additional dried red chilies, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
Ingredients
For the Sauce
- 1/2 cup chicken stock
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, diced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, minced
- 3 green onions, chopped, white and light green parts
- 1/2 cup peanuts, roasted, unsalted
- 10 dried red chilies, whole, or more to taste
For Garnish
- 1 green onions, sliced, green parts only
- 5 dried red chilies, whole, optional
Instructions
- 1
Prepare the sauce: In a medium bowl, combine the chicken stock, soy sauce, hoisin sauce, sesame oil, granulated sugar, and cornstarch. Whisk thoroughly until all ingredients are well combined and no lumps of cornstarch remain. Set aside.
⏱️ 3 min - 2
Marinate the chicken: Place the diced chicken thighs in a separate bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, the salt, and 1 tablespoon of cornstarch. Use your hands to massage the marinade into the chicken, ensuring each piece is thoroughly coated. Let it sit for at least 5 minutes while you prepare other ingredients.
⏱️ 7 min - 3
Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for approximately 6 minutes, stirring occasionally, until the chicken is browned and cooked through.
⏱️ 6 min - 4
Add aromatics and nuts: To the cooked chicken in the pan, add the minced garlic, chopped green onions (white and light green parts), roasted peanuts, and dried red chilies. Stir constantly for an additional 3 minutes, allowing the aromatics to become fragrant and the flavors to meld.
⏱️ 3 min - 5
Thicken the sauce: Give the reserved sauce mixture another quick whisk to re-combine any settled cornstarch. Pour the sauce into the pan with the chicken and other ingredients. Stir continuously as the sauce comes to a simmer and thickens, coating all the components evenly. This should take about 1 to 2 minutes.
⏱️ 2 min - 6
Serve and garnish: Remove the pan from the heat. Transfer the Kung Pao Chicken to serving bowls. Garnish with fresh sliced green onions (green parts) and additional dried red chilies, if desired. Serve immediately.
⏱️ 2 min