Kung Pao Chicken
A classic Chinese stir-fry with tender chicken, peanuts, dried chiles, scallions, and a glossy savory sauce.
Equipment
- Wok or large skillet
- Mixing bowls
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
Chicken and Marinade
- 1 1/4 lb boneless skinless chicken thighs or breasts cut into bite-size pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 2 tsp cornstarch
Sauce and Stir-Fry
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar or rice vinegar
- 1 tbsp hoisin sauce
- 2 tsp sugar
- 1 tsp sesame oil
- 2 tbsp neutral oil for stir-frying
- 8 whole dried red chiles cut in half if desired
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 medium red bell pepper diced
- 4 whole scallions cut into 1-inch pieces
- 1/2 cup roasted unsalted peanuts
Instructions
Marinate and mix the sauce:
- Toss the chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch.
- Let the chicken marinate for 10 minutes while you prepare the remaining ingredients.
- In a small bowl, stir together the sauce soy sauce, black vinegar, hoisin, sugar, and sesame oil.
Stir-fry:
- Heat the neutral oil in a wok or large skillet over medium-high heat.
- Add the dried chiles and stir-fry for 20 to 30 seconds, just until fragrant.
- Add the chicken in a single layer and cook until browned on the outside.
- Stir in the garlic, ginger, and bell pepper and cook for 1 to 2 minutes.
- Pour in the sauce and toss until the chicken is cooked through and glossy.
Finish:
- Add the scallions and peanuts and toss for 30 seconds.
- Remove from the heat once the sauce clings to the chicken.
- Serve hot with rice.
Notes
- Chicken thighs stay especially juicy, but chicken breast works if it is not overcooked.
- For more heat, cut the dried chiles open before stir-frying.
- If the sauce thickens too much, splash in 1 tablespoon of water and toss again.
Nutrition
Calories: 480kcalCarbohydrates: 18gProtein: 36gFat: 29gSaturated Fat: 5gCholesterol: 120mgSodium: 980mgFiber: 3gSugar: 8g