Kung Pao Chicken
A glossy, spicy stir-fry of tender chicken, crunchy peanuts, and punchy chilies balanced by a sweet-tangy sauce—bright, fast, and deeply savory. The recipe uses a light cornstarch coating and a short, high-heat sear to lock in juiciness while keeping the vegetables crisp.
1 lb chicken thighs, boneless, skinless, cut into 1-inch pieces
2 tbsp cornstarch
3 tbsp soy sauce, divided
1 tbsp shaoxing wine
3 tbsp vegetable oil
8 dried red chilies, stemmed
3 clove garlic, finely chopped
1 tbsp ginger, finely chopped
4 stalk scallions, white and green parts separated, sliced into 1-inch pieces
1 cup unsalted roasted peanuts
1 tbsp rice vinegar
1 tbsp dark soy sauce
1 tbsp hoisin sauce
1 tsp sugar
1 tsp chicken broth, or water
1 tsp sesame oil
1 tsp sichuan peppercorns, lightly crushed (optional)
½ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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