Kung Pao Chicken

This Kung Pao Chicken is a mouthwatering stir-fry dish that’s bursting with bold flavors and vibrant ingredients. With tender chicken, crunchy peanuts, and spicy dried chilies, all coated in a tangy, savory sauce, this dish is a perfect balance of heat, umami, and a touch of sweetness. Whether you’re making it for a weeknight dinner or a special meal, this dish is sure to impress!

Why You’ll Love This Recipe

Kung Pao Chicken is a classic Chinese dish that delivers both heat and flavor in every bite. The chicken is marinated to stay tender, while the combination of Sichuan peppercorns, dried red chilies, and peanuts gives the dish its signature kick and crunch. The sauce brings everything together with a tangy sweetness, making each bite satisfying and addictive. It’s quick to prepare, packed with flavor, and much easier to make at home than you might think!

Ingredients

For the chicken and marinade:

• 1 ½ pounds chicken thighs, cut into ½-inch pieces

• Dash of soy sauce

• Pinch of salt

• Pinch of white pepper

• ½ egg white

• 1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)

For the sauce:

• 2 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon white grape juice

• 1 ½ tablespoons vinegar

• 1 tablespoon red chili oil

• 1 tablespoon sugar

• Pinch of salt

• Pinch of white pepper

• 1 teaspoon cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water)

For the side ingredients:

• 4 tablespoons vegetable oil (divided, for stir-frying)

• ¼ cup peanuts

• 1 tablespoon Sichuan peppercorns

• 10 dried red chili peppers

• 6 slices ginger

• 3 garlic cloves, thinly sliced

• 3 scallions, sliced into ½-inch pieces (white parts only)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:

1. Place the chicken in a bowl. Add soy sauce, salt, white pepper, egg white, and cornstarch slurry.

2. Mix well until the chicken is evenly coated. Marinate for 10 minutes. (This step helps keep the chicken tender.)

Make the Sauce:

1. In a small bowl, combine soy sauce, dark soy sauce, white grape juice, vinegar, red chili oil, sugar, salt, white pepper, and cornstarch slurry. Set aside.

Optional: Prepare the Wok:

1. Heat the wok over high heat until smoking. Add ½ cup oil and swirl to coat the surface. Pour out and reserve the oil for later use. This will season the wok and reduce sticking.

Fry the Peanuts:

1. In the wok, add 2 tablespoons of oil over medium-low heat. Add peanuts and fry until lightly browned, about 5 minutes. Remove and set aside.

Infuse the Oil:

1. With the remaining oil in the wok, add Sichuan peppercorns over low heat. Cook until fragrant, about 30 seconds. Remove and discard the peppercorns.

Stir-fry Aromatics:

1. In the same wok, add dried red chilies, ginger, garlic, and scallions. Stir-fry over medium heat for about 30 seconds. Remove aromatics and leave the oil in the wok.

Cook the Chicken:

1. Turn the heat to high and let the wok smoke. Add 2 tablespoons of oil. Immediately add marinated chicken and let it sear undisturbed for 30 seconds.

2. Stir-fry the chicken until fully cooked, about 3 minutes.

Combine and Finish:

1. Add the cooked aromatics and sauce back into the wok. Stir well to combine.

2. Finally, add in the peanuts and toss everything together. Serve hot!

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: 2 servings

Variations

• Add Vegetables: You can add bell peppers, onions, or broccoli to the stir-fry for extra flavor and texture. Just make sure to stir-fry them before adding the chicken.

• Spicy Adjustments: If you prefer more heat, increase the amount of dried chilies or red chili oil. For a milder version, reduce the number of chilies or omit them entirely.

• Sweet Version: For a sweeter version, add a tablespoon of honey to the sauce to balance out the heat and acidity.

Storage/Reheating

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave. The chicken might lose a bit of its crispiness, but the flavor will still be just as delicious.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Just be sure to cook them until fully tender, as chicken breasts can sometimes be a little less juicy than thighs.

Can I make this dish less spicy?

To make this dish less spicy, you can reduce or omit the dried red chilies and red chili oil. You can also add more sugar to balance the heat.

Is this recipe gluten-free?

If you use gluten-free soy sauce and ensure the red chili oil and other ingredients are gluten-free, this recipe can be made gluten-free. Just double-check the labels of any pre-made ingredients.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance, then store them separately in the fridge. When ready to cook, just stir-fry the chicken and add the sauce and peanuts.

How can I make this dish less oily?

To reduce the oil, you can use less oil for frying the peanuts and aromatics, or opt for a non-stick pan for stir-frying.

Can I use other nuts instead of peanuts?

Yes, cashews or almonds are great alternatives to peanuts and will add a different texture and flavor to the dish.

Conclusion

Kung Pao Chicken is a vibrant and flavorful stir-fry that brings the perfect balance of heat, tang, and crunch to your plate. With tender chicken, crispy peanuts, and a savory-sweet sauce, it’s a dish that’s easy to make and sure to satisfy your taste buds. Whether you’re making it for a weeknight dinner or a special treat, this recipe is a great way to bring the flavors of Sichuan cuisine to your kitchen!

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