Kung Pao Chicken (Better Than Takeout)
Kung Pao Chicken (Better Than Takeout)
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar, or rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For the Stir-Fry
- 2 tablespoons peanut oil, divided
- 10 dried red chilies, whole, stems removed
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, white and light green parts, sliced into 1-inch pieces
- 1/2 cup roasted peanuts, unsalted
- 2 green onions, dark green parts, thinly sliced for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the Kung Pao sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 8 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 30 seconds to 1 minute, until fragrant and the chilies have darkened slightly (be careful not to burn them).
⏱️ 2 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 1 minute until fragrant.
⏱️ 1 min
- 6
Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick whisk (as cornstarch can settle) and pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 7
Stir in the roasted peanuts. Cook for another 30 seconds to combine.
⏱️ 1 min
- 8
Remove from heat. Garnish with the thinly sliced dark green parts of the green onions. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken (Better Than Takeout)
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar, or rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
For the Stir-Fry
- 2 tablespoons peanut oil, divided
- 10 dried red chilies, whole, stems removed
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, white and light green parts, sliced into 1-inch pieces
- 1/2 cup roasted peanuts, unsalted
- 2 green onions, dark green parts, thinly sliced for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the Kung Pao sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 8 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 30 seconds to 1 minute, until fragrant and the chilies have darkened slightly (be careful not to burn them).
⏱️ 2 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 1 minute until fragrant.
⏱️ 1 min - 6
Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick whisk (as cornstarch can settle) and pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 7
Stir in the roasted peanuts. Cook for another 30 seconds to combine.
⏱️ 1 min - 8
Remove from heat. Garnish with the thinly sliced dark green parts of the green onions. Serve immediately with steamed rice.
⏱️ 1 min