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Kung Pao Chicken

A spicy and flavorful Chinese dish featuring tender chicken, crunchy peanuts, and a balance of savory and sweet sauces, perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Chinese
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Marinade

  • 1 lb 1 lb / 500g chicken thigh (cut into bite-size pieces) Tender chicken thigh works best for this dish.
  • 2 tsp 2 tsp cornflour / cornstarch Used to help coat the chicken.
  • 1 tbsp 1 tbsp light soy sauce Provides saltiness and depth.
  • 1.5 tbsp 1.5 tbsp dark soy sauce For color and richer flavor.
  • 2 tbsp 2 tbsp Chinese black vinegar Adds a characteristic tangy flavor.
  • 1 tbsp 1 tbsp Chinese cooking wine Enhances the overall flavor.
  • 3 tbsp 3 tbsp sugar (any) Can be adjusted to taste.
  • 1/2 tsp 1/2 tsp sesame oil Adds a nutty aroma.
  • 1/3 cup 1/3 cup water Used in the sauce preparation.

For Cooking

  • 2 tbsp 2 tbsp peanut oil (or other cooking oil) Peanut oil is preferred for its flavor.
  • 2 cloves 2 garlic cloves (minced) Adds aromatic flavor.
  • 1 tsp 1 tsp ginger (finely chopped) Fresh ginger is best for flavor.
  • 6 - 10 pieces 6 – 10 dried chilies (adjust to taste, cut into 2cm/3/4" pieces, most seeds discarded) Spice level can be adjusted.
  • 3 pieces 3 green onions (cut into 2cm/3/4" pieces, white parts separated from green) White and green parts are added at different times.
  • 1.5 tsp 1.5 tsp ground Sichuan peppercorns (adjust to taste) Adds numbing spice; adjust as preferred.
  • 3/4 cup 3/4 cup whole peanuts (or 1/2 cup halved, roasted unsalted) Use roasted for crunch.

Instructions
 

Sauce & Marinade Chicken

  • Mix cornflour and light soy sauce in a small bowl until the cornflour is dissolved.
  • Then mix in the remaining sauce ingredients except for water.
  • Pour 1.5 tablespoons of the sauce over the chicken, toss to coat, and set aside for 10 – 20 minutes.
  • Add water to the remaining sauce mixture and set it aside.

Stir Fry

  • Heat the oil in a wok over high heat.
  • Add minced garlic, chopped ginger, and dried chilies. Cook for 30 seconds or until fragrant.
  • Add the marinated chicken and cook until it turns white.
  • Then add the white part of the green onions and cook until the chicken is fully cooked, about 2 minutes.
  • Pour in the sauce and add the ground Sichuan pepper. Bring to a simmer, mixing constantly until almost all the sauce reduces to a thick syrup.
  • Just before finishing, mix in the peanuts and the green part of the green onions.
  • Taste the dish and add more Sichuan pepper if you prefer more heat!
  • Serve immediately with rice, or for a low-carb option, use cauliflower rice.

Notes

Make sure to marinate the chicken for flavor. Adjust the number of dried chilies to suit your spice tolerance. Use roasted unsalted peanuts for extra crunch.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gSodium: 800mgFiber: 2gSugar: 8g
Keyword Chinese Cuisine, Kung Pao Chicken, Quick Recipe, Spicy Chicken, Weeknight Dinner
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