Sichuan Kung Pao Chicken Stir-fry
Sichuan 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 soy sauce
- 1 tablespoon Shaoxing wine
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar, (Chinkiang or balsamic)
- 1 tablespoon Shaoxing wine
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons chicken broth
- 1 teaspoon sesame oil
For the Stir-fry
- 3 tablespoons peanut oil, divided
- 10 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 1/2-inch pieces
- 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 soy sauce, 1 tablespoon Shaoxing wine, 1 1/2 teaspoons 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, 2 tablespoons chicken broth, and 1 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of peanut oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes, or until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 4 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 are slightly darkened (be careful not to burn them).
⏱️ 1 min
- 5
Add the minced garlic, minced ginger, and sliced green onions (white and light green parts) 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 aromatics. Stir quickly to coat everything, allowing the sauce to thicken.
⏱️ 2 min
- 7
Stir in the roasted peanuts. Cook for another 1-2 minutes, ensuring everything is well combined and heated through.
⏱️ 2 min
- 8
Serve immediately over hot white rice.
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Kung Pao Chicken Stir-fry
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
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar, (Chinkiang or balsamic)
- 1 tablespoon Shaoxing wine
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons chicken broth
- 1 teaspoon sesame oil
For the Stir-fry
- 3 tablespoons peanut oil, divided
- 10 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 1/2-inch pieces
- 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 soy sauce, 1 tablespoon Shaoxing wine, 1 1/2 teaspoons 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, 2 tablespoons chicken broth, and 1 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of peanut oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes, or until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 4 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 are slightly darkened (be careful not to burn them).
⏱️ 1 min - 5
Add the minced garlic, minced ginger, and sliced green onions (white and light green parts) 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 aromatics. Stir quickly to coat everything, allowing the sauce to thicken.
⏱️ 2 min - 7
Stir in the roasted peanuts. Cook for another 1-2 minutes, ensuring everything is well combined and heated through.
⏱️ 2 min - 8
Serve immediately over hot white rice.