Kung Pao Chicken Recipe
An authentic kung pao chicken recipe featuring tender velveted chicken, crunchy peanuts, and dried chilies, all tossed in a bold, balanced sweet, savory, and tangy sauce.
Equipment
- small bowl for sauce
- Mixing bowls
- Wok or large skillet
Ingredients
Chicken and Velveting Marinade
- 1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp Shaoxing wine substitute rice vinegar or water
Sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
Stir-Fry
- 3 tbsp vegetable oil
- 8-10 dried whole chilies
- 1 tsp Sichuan peppercorns
- 3 garlic cloves minced
- 1 tbsp grated fresh ginger
- 3 green onions cut into 1-inch pieces
- ½ cup roasted peanuts
Instructions
Velvet the Chicken
- In a bowl, combine the chicken pieces with soy sauce, cornstarch, and rice vinegar (or water), tossing to coat evenly. Let it sit for 15-20 minutes at room temperature while you prep the remaining ingredients.
- In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.
Stir-Fry the Chicken and Aromatics
- Heat the vegetable oil in a wok or large skillet over high heat. Add the dried chilies and Sichuan peppercorns, stirring for about 30 seconds until fragrant, being careful not to let them burn.
- Add the marinated chicken to the wok in a single layer, letting it sear undisturbed for about 1-2 minutes before stirring, then continue cooking for another 3-4 minutes, until the chicken is cooked through and lightly golden.
Add Aromatics and Sauce
- Add the garlic and ginger, stir-frying for 30 seconds until fragrant. Give the sauce a quick stir to recombine, then pour it into the wok, tossing everything together and letting it simmer for 1-2 minutes, until the sauce thickens and coats the chicken evenly.
Finish and Serve
- Add the green onions and roasted peanuts, tossing everything together for another 30 seconds to combine and warm through. Serve immediately over steamed rice.
Notes
- Velveting the chicken briefly in the cornstarch and soy sauce mixture makes a genuine difference in the final texture, helping it stay tender rather than drying out during the quick, high-heat cooking process.
- Toasting the dried chilies and Sichuan peppercorns briefly in oil before adding the chicken releases their essential oils and builds the foundational flavor for the entire dish, so don't skip this step even though it only takes a moment.
- The dried chilies used in this recipe are meant more for flavor infusion than for direct eating, though some people do enjoy eating them; adjust the quantity up or down based on your personal heat tolerance.
- Adding the peanuts at the very end keeps them crunchy rather than letting them soften in the sauce for too long.
- Leftover kung pao chicken keeps well in the refrigerator for up to 3 days and reheats nicely in a skillet over medium heat.