Kung Pao Chicken Pizza

Name: Kung Pao Chicken Pizza
Prep time: 35 min
Cook time: 27 min
Total time: 1 h 2 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 18 oz (510 g) pizza dough, store-bought or homemade, divided into 2 equal balls (255 g each), at room temperature; 2 tbsp (16 g) all-purpose flour, for dusting; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the dough; 8 oz (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups); 1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into ½-inch (1.25 cm) pieces; 1 tbsp (15 ml) low-sodium soy sauce; 1 tbsp (15 ml) Shaoxing wine; 2 tsp (6 g) cornstarch; 1 tbsp (15 ml) neutral oil (such as canola or peanut); 8 whole (8 g) dried whole red chilies (chiles de árbol), snipped in half, seeds shaken out for milder heat; 1 tsp (2 g) Sichuan peppercorns, lightly crushed (optional); 3 cloves (9 g) garlic, minced; 1 tbsp (6 g) fresh ginger, peeled and minced; 1 medium (150 g) red bell pepper, cut into ½-inch (1.25 cm) dice; 4 whole (60 g) scallions, thinly sliced, whites and greens kept separate; 2 tbsp (30 ml) low-sodium soy sauce; 1 tbsp (15 ml) Chinese black vinegar (or balsamic vinegar); 1 tbsp (12 g) granulated sugar; 2 tsp (6 g) cornstarch; ¼ cup (60 ml) water, cold; 1 tsp (5 ml) toasted sesame oil; ⅓ cup (50 g) roasted unsalted peanuts, roughly chopped

From the MyKitchenBank Kitchen

Chewy, blistered pizza crust topped with melty mozzarella, glossy kung pao chicken, sweet red pepper, and crunchy roasted peanuts. A tingly, savory-sweet, mildly spicy fusion that tastes like your favorite takeout order on a pizza.

Prep: 35 min
Cook: 27 min
Wait: 35 min
Total: 1 hr 37 min
Makes: 2 pizzas (12-inch / 30 cm each), 8 slices total

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Ingredients

4 servings

For the pizzas
18 oz (510 g) pizza dough, store-bought or homemade, divided into 2 equal balls (255 g each), at room temperature
2 tbsp (16 g) all-purpose flour, for dusting
1 tbsp (15 ml) extra-virgin olive oil, for brushing the dough
8 oz (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups)
For the chicken
1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into ½-inch (1.25 cm) pieces
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (15 ml) Shaoxing wine
2 tsp (6 g) cornstarch
1 tbsp (15 ml) neutral oil (such as canola or peanut)
8 whole (8 g) dried whole red chilies (chiles de árbol), snipped in half, seeds shaken out for milder heat
1 tsp (2 g) Sichuan peppercorns, lightly crushed (optional)
3 cloves (9 g) garlic, minced
1 tbsp (6 g) fresh ginger, peeled and minced
1 medium (150 g) red bell pepper, cut into ½-inch (1.25 cm) dice
4 whole (60 g) scallions, thinly sliced, whites and greens kept separate
For the sauce
2 tbsp (30 ml) low-sodium soy sauce
1 tbsp (15 ml) Chinese black vinegar (or balsamic vinegar)
1 tbsp (12 g) granulated sugar
2 tsp (6 g) cornstarch
¼ cup (60 ml) water, cold
1 tsp (5 ml) toasted sesame oil
To finish
⅓ cup (50 g) roasted unsalted peanuts, roughly chopped

Equipment (8)

Pizza stone or baking steel (at least 13 inches / 33 cm wide), or an inverted heavy rimmed baking sheet
Pizza peel or a rimless baking sheet
Parchment paper, 2 sheets about 13×13 inches (33×33 cm)
12-inch (30 cm) wok or large skillet
Medium bowl and small bowl
Sharp knife and cutting board
Box grater (if shredding the cheese yourself)
Instant-read thermometer

Steps

Before you start

If your dough is in the fridge, take it out 30–60 minutes ahead so it relaxes and stretches without snapping back.
Plan on baking the pizzas one at a time on a preheated stone or steel. The oven needs a full 30 minutes to get properly hot.
Have all the chicken, sauce, and vegetables prepped before you turn on the wok or skillet. The stir-fry takes under 10 minutes.
Turn on your exhaust fan. Toasting dried chilies makes the air spicy.

1
Preheat and rest doughOven 500°F / 260°C
- Place a pizza stone or baking steel on a rack in the upper third of the oven.
- Heat the oven to 500°F (260°C) and let it preheat for a full 30 minutes.
- Meanwhile, set the two dough balls on a lightly floured surface, cover them with a clean towel, and let them rest at room temperature.
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Ready when: The dough feels soft and slack and has lost its chill; the oven has been at 500°F (260°C) for at least 30 minutes.
Tip: A stone that hasn't preheated fully gives a pale, floppy crust. Don't shorten this.
2
Marinate the chicken
- In a medium bowl, stir together the 1 tbsp soy sauce, Shaoxing wine, and 2 tsp cornstarch until smooth.
- Add the ½-inch chicken pieces and toss until every piece is coated.
- Let sit while you prep the rest, at least 15 minutes.
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Ready when: The chicken looks evenly coated with a thin, slightly sticky film and no dry cornstarch is visible.
Tip: Cut the pieces uniformly so they cook at the same rate.
3
Mix the sauce
- In a small bowl, whisk the 2 tbsp soy sauce, black vinegar, sugar, 2 tsp cornstarch, water, and sesame oil until the sugar and cornstarch dissolve.
- Set it next to the stove.
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Ready when: The liquid looks uniform, with no cornstarch settled at the bottom.
Tip: Whisk again right before pouring, because the cornstarch settles quickly.
4
Prep the aromatics
- Snip the dried chilies in half and shake out most of the seeds.
- Mince the garlic and ginger.
- Dice the red bell pepper into ½-inch pieces.
- Slice the scallions, keeping the white parts and green parts in separate piles.
- Chop the peanuts roughly.
- Shred the mozzarella if it isn't already shredded.
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Ready when: Everything is cut, in small piles, and within arm's reach of the stove.
Tip: Shred block mozzarella yourself. Pre-shredded cheese is coated in starch and melts less smoothly.
5
Bloom the chilies
- Heat a wok or 12-inch skillet over medium heat for 1 minute.
- Add the neutral oil, dried chilies, and Sichuan peppercorns (if using).
- Stir constantly for 30–45 seconds, just until the chilies darken slightly and the oil smells fragrant and spicy.
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Ready when: The chilies turn a deeper red-brown and the oil smells fragrant. Take the pan off the heat the moment you see any black.
Tip: Burnt chilies turn the whole dish bitter. If they blacken, wipe the pan and start again.
6
Stir-fry the chicken
- Raise the heat to high.
- Add the marinated chicken in a single layer and let it sit untouched for 1 minute to brown.
- Then stir-fry for 3–4 minutes, until the pieces are golden at the edges and cooked through.
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Ready when: The chicken is golden at the edges, opaque with no pink when you cut a piece open, and reads 165°F (74°C) on an instant-read thermometer.
Tip: Don't crowd the pan. If your skillet is small, cook the chicken in two batches so it browns instead of steaming.
7
Add vegetables and sauce
- Add the garlic, ginger, and scallion whites.
- Stir for 20 seconds until fragrant.
- Add the diced red pepper and stir for 1 minute.
- Whisk the sauce again, pour it in, and stir for 1–2 minutes until it thickens into a glossy glaze that coats the chicken.
- Transfer to a bowl and let cool for 5 minutes.
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Ready when: The sauce is thick and glossy, clings to the chicken, and leaves a clear trail when you drag a spoon through the pan.
Tip: The sauce should be thick, not soupy. Excess liquid makes the pizza soggy, so leave any thin liquid behind in the pan.
8
Stretch the dough
- Cut two 13-inch (33 cm) squares of parchment.
- On a lightly floured surface, press one dough ball into a flat disc, then stretch it with your knuckles and fingertips into a 12-inch (30 cm) round, leaving the edge slightly thicker.
- Move it to a parchment sheet.
- Repeat with the second ball.
- Brush each round lightly with olive oil, about 1½ tsp each.
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Ready when: The dough is an even, thin round about 12 inches wide with a slightly raised rim and no holes.
Tip: If the dough springs back, cover it and rest it 5 minutes, then stretch again.
9
Top the first pizza
- Scatter half the mozzarella (about 1 cup) over one dough round, leaving a ¾-inch (2 cm) border.
- Spoon half the chicken mixture over the cheese, using a slotted spoon so excess sauce stays behind.
- Slide the parchment onto a peel or rimless baking sheet.
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Ready when: The topping is evenly spread with the crust edge clear.
Tip: Keep the dried chilies spread out. They're there for flavor and heat, and diners can nudge them aside when eating.
10
Bake the first pizzaOven 500°F / 260°C
- Slide the pizza, parchment and all, onto the hot stone.
- Bake for 8–10 minutes, until the crust is deep golden with some dark blisters and the cheese is bubbling and spotty brown.
- While it bakes, top the second pizza the same way.
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Ready when: The crust is deep golden with dark blisters, the cheese is bubbling with brown spots, and the bottom is firm when lifted.
Tip: Don't leave the oven door open. Quickly check at 8 minutes to avoid scorching the chilies.
11
Bake the second pizzaOven 500°F / 260°C
- Use the peel to move the first pizza to a cutting board.
- Wait 1 minute for the stone to recover its heat, then slide in the second pizza and bake 8–10 minutes, until it looks like the first.
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Ready when: The crust is deep golden with dark blisters and the cheese is bubbling and browned in spots.
Tip: Meanwhile, finish and slice the first pizza so it's still hot when served.
12
Finish and slice
- Sprinkle each pizza right out of the oven with half the chopped peanuts and half the scallion greens.
- Let rest 2 minutes, then slice each into 8 wedges... or 4 wedges per pizza for a total of 8 slices.
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Ready when: The cheese has stopped bubbling and the peanuts and scallions sit on top of the melted cheese.
Tip: Add the peanuts after baking. In the oven they turn dark and bitter, and out of it they stay crunchy.

Good to know

Tips

Keep the topping thick and the sauce glossy, not watery. Excess liquid is the main cause of a soggy center.
Control the heat by shaking out the chili seeds, or use fewer chilies. For more heat, leave the seeds in and add extra chilies.
Use a stone or steel for the crispiest bottom. If you have neither, preheat an inverted heavy baking sheet the same way.
Add the peanuts after baking so they stay crunchy and don't turn bitter.

Make ahead

"Marinate the chicken up to 24 hours ahead and keep it covered in the fridge. Make the sauce up to 3 days ahead and keep it in a jar (whisk before using). The chicken topping can be cooked up to 1 day ahead; refrigerate it, then bring to room temperature before assembling. Homemade pizza dough can be made 1–3 days ahead and refrigerated."

Storage & reheating

Room temperature: up to 2 hours. Fridge: store slices in an airtight container with parchment between layers for up to 3 days. Freezer: wrap individual slices tightly and freeze up to 2 months. Reheat slices in a 400°F (200°C) oven or a covered skillet over medium-low heat for 6–8 minutes (from frozen, 12–15 minutes) until the crust is crisp and the cheese is hot. Avoid the microwave, which makes the crust chewy.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut to the same size and cook it just until it reaches 165°F (74°C). Breast dries out faster than thighs.
Chinese black vinegar (or balsamic vinegar) → balsamic vinegar or rice vinegar. Balsamic is closest in flavor. Rice vinegar is brighter and less malty.
Shaoxing wine → dry sherry. Use the same amount. Dry sherry is the closest alternative.
roasted unsalted peanuts → roasted cashews. Chop them the same way for a slightly sweeter crunch.