Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) cubes; 1 tbsp (15 ml) light (regular) soy sauce; 1 tbsp (15 ml) Shaoxing wine, (dry sherry works as a substitute); 2 tsp (6 g) cornstarch; 1½ tbsp (22 ml) light (regular) soy sauce; 1 tsp (5 ml) dark soy sauce; 1½ tbsp (22 ml) unseasoned rice vinegar; 2 tsp (8 g) granulated sugar; 1 tsp (3 g) cornstarch; 2 tbsp (30 ml) water, cold; 1 tsp (5 ml) toasted sesame oil; 3 tbsp (45 ml) neutral high-heat oil (peanut, canola, or avocado), divided: 2 tbsp (30 ml) for the chicken, 1 tbsp (15 ml) for the aromatics; 12 whole (10 g) dried red chilies (such as chile de árbol or Sichuan facing-heaven chilies), snipped in half, seeds shaken out for less heat; 1 tsp (3 g) Sichuan peppercorns, whole; 3 cloves (12 g) garlic, thinly sliced; 1 tbsp (10 g) fresh ginger, peeled and finely minced; 4 whole (60 g) scallions, white and green parts separated, cut into ½-inch (1 cm) pieces; ½ cup (70 g) roasted, unsalted peanuts

From the MyKitchenBank Kitchen

Tender chicken thigh, blistered dried chilies, and crunchy peanuts tossed in a glossy sweet, tangy, savory sauce with a tingle of Sichuan peppercorn. It's ready in about 40 minutes and best served with steamed rice.

Prep: 15 min
Cook: 10 min
Wait: 15 min
Total: 40 min
Makes: 4 servings (about 4 cups, to serve with rice)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) cubes
1 tbsp (15 ml) light (regular) soy sauce
1 tbsp (15 ml) Shaoxing wine, (dry sherry works as a substitute)
2 tsp (6 g) cornstarch
For the sauce
1½ tbsp (22 ml) light (regular) soy sauce
1 tsp (5 ml) dark soy sauce
1½ tbsp (22 ml) unseasoned rice vinegar
2 tsp (8 g) granulated sugar
1 tsp (3 g) cornstarch
2 tbsp (30 ml) water, cold
1 tsp (5 ml) toasted sesame oil
For the stir-fry
3 tbsp (45 ml) neutral high-heat oil (peanut, canola, or avocado), divided: 2 tbsp (30 ml) for the chicken, 1 tbsp (15 ml) for the aromatics
12 whole (10 g) dried red chilies (such as chile de árbol or Sichuan facing-heaven chilies), snipped in half, seeds shaken out for less heat
1 tsp (3 g) Sichuan peppercorns, whole
3 cloves (12 g) garlic, thinly sliced
1 tbsp (10 g) fresh ginger, peeled and finely minced
4 whole (60 g) scallions, white and green parts separated, cut into ½-inch (1 cm) pieces
½ cup (70 g) roasted, unsalted peanuts

Equipment (6)

14-inch (35 cm) flat-bottomed wok or 12-inch (30 cm) large heavy skillet
Medium bowl for marinating
Small bowl for the sauce
Sharp knife and cutting board
Instant-read thermometer
Spatula or wok spoon

Steps

Before you start

Cook your rice first or start it while the chicken marinates, so everything is hot together.
Stir-frying moves fast: measure and prep every ingredient (the sauce, aromatics, and peanuts) before you turn on the heat.
Turn on your exhaust fan. Searing chilies and peppercorns makes fragrant, slightly sneezy fumes.
Use roasted, unsalted peanuts. If yours are raw, toast them in a dry skillet over medium heat for 5 minutes until golden, then cool.

1
Marinate the chicken
- In a medium bowl, combine the cubed chicken thighs, 1 tbsp (15 ml) light soy sauce, the Shaoxing wine, and 2 tsp cornstarch.
- Stir with your hand or a spoon for about 1 minute until each piece is evenly coated and the mixture looks slightly tacky.
- Let it sit at room temperature for 15 minutes.
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Ready when: Every piece is evenly coated with no dry cornstarch visible
Tip: Don't marinate longer than 30 minutes; the soy can make the chicken firm.
2
Mix the sauce
- In a small bowl, whisk together 1½ tbsp (22 ml) light soy sauce, the dark soy sauce, rice vinegar, sugar, 1 tsp cornstarch, 2 tbsp (30 ml) cold water, and the sesame oil.
- Whisk until the sugar and cornstarch are fully dissolved.
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Ready when: No sugar granules settle at the bottom when you stop whisking
Tip: Re-whisk right before pouring it in; the cornstarch settles quickly.
3
Prep the aromatics
- Snip the dried chilies in half and shake out most of the seeds.
- Slice the garlic, mince the ginger, and cut the scallions into ½-inch (1 cm) pieces, keeping whites and greens in separate piles.
- Set everything, plus the peppercorns and peanuts, next to the stove.
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Tip: Wash your hands after handling the chilies and before touching your eyes.
4
Sear the chicken
- Heat a wok or large skillet over high heat for about 1 minute until it just begins to smoke.
- Add 2 tbsp (30 ml) of the oil and swirl to coat.
- Add the chicken in a single layer and let it sear without moving for 1½ minutes until golden underneath.
- Stir-fry for another 2 to 3 minutes until the chicken is browned on most sides and mostly cooked through.
- Transfer to a plate.
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Ready when: Chicken is golden brown outside and just barely pink in the center (it will finish cooking in the sauce)
Tip: If your pan is small, sear in two batches. Crowding steams the chicken instead of browning it.
5
Bloom chilies and peppercorns
- Reduce the heat to medium.
- Add the remaining 1 tbsp (15 ml) oil, then the dried chilies and Sichuan peppercorns.
- Stir constantly for 20 to 30 seconds.
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Ready when: Chilies darken slightly to a deep red-brown and the oil smells fragrant and citrusy
Tip: Pull the pan off the heat briefly if the chilies start to turn black; burnt chilies taste bitter.
6
Add the aromatics
- Add the garlic, ginger, and scallion whites.
- Stir-fry for 20 to 30 seconds.
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Ready when: Garlic and ginger smell strongly fragrant and are pale gold, not brown
7
Return the chicken
- Return the chicken and any juices from the plate to the pan.
- Raise the heat to high and toss for about 1 minute so the chicken is coated in the flavored oil.
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Ready when: Chicken is sizzling and evenly mixed with the chilies and aromatics
8
Add sauce and thicken
- Re-whisk the sauce and pour it around the edges of the pan.
- Stir and toss for 45 to 60 seconds, until the sauce bubbles and thickens into a glossy glaze that clings to the chicken.
- Check that the largest piece of chicken reaches 165°F (74°C).
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Ready when: Sauce coats the back of a spoon and the chicken reads 165°F (74°C) in the thickest piece
Tip: Don't over-reduce; the sauce keeps thickening off the heat.
9
Finish and serve
- Turn off the heat.
- Fold in the peanuts and scallion greens for 10 seconds, just to combine.
- Serve immediately over steamed rice.
- Warn guests that the whole chilies and peppercorns are for flavor, not for eating.
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Ready when: Peanuts are coated in glaze but still crunchy
Tip: Add peanuts at the very end so they stay crisp.

Good to know

Tips

Keep the heat high when searing the chicken. A very hot pan gives browning and the smoky 'wok hei' flavor.
For milder heat, shake out the chili seeds; for more, leave the seeds in or add a few extra chilies.
Don't skip the cornstarch in the marinade. It protects the chicken from the high heat and helps the sauce cling.
Lightly crush the Sichuan peppercorns if you'd like a stronger numbing tingle.

Make ahead

"Cube and marinate the chicken up to 8 hours ahead in the fridge (use 1 tbsp less Shaoxing wine for longer marinating isn't necessary; just keep it covered). Mix the sauce and prep the aromatics up to 1 day ahead and refrigerate separately."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container up to 3 days. Freezer: up to 2 months, though the peanuts will soften. Reheat in a hot skillet or wok over medium-high heat for 2 to 3 minutes with a splash of water, or microwave in 1-minute bursts, stirring, until steaming hot (165°F/74°C)."

Substitutions

unseasoned rice vinegar → Chinkiang black vinegar. Gives a deeper, maltier tang; use the same amount.
Shaoxing wine → dry sherry. Use the same amount. For an alcohol-free version, use chicken broth.
boneless, skinless chicken thighs → boneless, skinless chicken breast. Leaner and less forgiving; cook just until 165°F (74°C) to avoid dryness.
roasted, unsalted peanuts → roasted cashews. Same amount; a milder, slightly sweeter crunch.