Description
Enjoy tender chicken, crunchy peanuts, and vibrant vegetables in a spicy, savory Kung Pao sauce that’s simple to prepare. This authentic Chinese classic is bursting with flavor and ready in under 30 minutes—perfect for weeknight dinners or special occasions!
Ingredients
For the Chicken and Stir-Fry:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into small pieces
- 3 tbsp oil, divided
- 4 green onions (white to light green parts), chopped
- 2 cloves garlic, minced
- 2 thin slices ginger, minced
- 4–6 dried chilies, crushed (or ½ tsp chili flakes)
- 2 celery sticks, chopped
- 1 small red bell pepper, chopped
- ½ cup (70 g) unsalted dry roasted peanuts
For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tsp potato starch (or cornstarch)
- ⅛ tsp salt
For the Kung Pao Sauce:
- 1 ½ tbsp soy sauce
- 1 tsp dark soy sauce (optional)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp Chinkiang vinegar (or balsamic vinegar)
- 1 ½ tbsp honey
- 3 tbsp chicken stock (low sodium)
- 1 tsp sesame oil
- 2 tsp potato starch (or cornstarch)
- ½ tsp Sichuan peppercorn powder (or black pepper)
Instructions
- Marinate the Chicken:
- Combine chicken pieces with soy sauce, Shaoxing wine, potato starch, and salt in a bowl.
- Let sit for 10 minutes while preparing other ingredients.
- Prepare the Kung Pao Sauce:
- Mix all sauce ingredients in a small bowl until smooth. Set aside.
- Stir-Fry the Chicken:
- Heat 2 tbsp oil in a wok over high heat.
- Stir-fry marinated chicken until fully cooked. Remove and set aside.
- Cook Aromatics and Vegetables:
- Add remaining 1 tbsp oil to the wok.
- Stir-fry garlic, ginger, crushed chilies, and green onions until fragrant (about 30 seconds).
- Add celery and bell pepper. Stir-fry until crisp-tender (about 1 minute).
- Combine and Serve:
- Return chicken to the wok and mix well.
- Stir the sauce to recombine starch, then pour it into the wok.
- Cook until the sauce thickens and coats the chicken and vegetables.
- Toss in peanuts, mix thoroughly, and serve immediately over steamed rice.
Notes
- For extra crunch, lightly toast the peanuts if they aren’t already roasted.
- Adjust the spice level by modifying the number of dried chilies or using chili flakes.
- Prepping all ingredients before cooking ensures smooth execution since stir-frying is fast-paced.
- Leftovers can be refrigerated for up to 3 days. Reheat gently in a skillet to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese