Kung Pao Chicken

Named for a Qing-era Sichuan governor, Kung Pao chicken brings heat and crunch in one wok. Tender chicken cubes flash-stir-fried with dried red chiles and roasted peanuts deliver that classic sweet-savory kick.

Serves 4

Estimate for one serving

• 410 cal
• 32g protein
• 14g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp cornstarch
• 2 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 3 tbsp vegetable oil
• 8 dried red Sichuan chiles
• 4 garlic cloves
• 1 tbsp fresh ginger
• 4 green onions
• 1/2 cup roasted unsalted peanuts
• 2 tbsp low-sodium soy sauce
• 1 tbsp black vinegar (or rice vinegar)
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp ground Sichuan peppercorns

Instructions

1. 1Cut the chicken thighs into 3/4-inch cubes and place in a bowl.
2. 2Add cornstarch, soy sauce, and Shaoxing wine to the chicken. Mix well and let marinate for 10 minutes while prepping other ingredients.
3. 3Mince the garlic cloves and ginger. Cut the green onions into 1-inch pieces, separating white and green parts. Snip the stems off the 8 dried chiles.
4. 4In a small bowl, whisk together the sauce: soy sauce, black vinegar, hoisin sauce, sugar, sesame oil, and ground Sichuan peppercorns. Set aside.
5. 5Heat a large wok or skillet over high heat. Add vegetable oil.
6. 6Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until lightly browned and almost cooked through. Remove chicken to a plate.
7. 7In the same wok, add the remaining vegetable oil. Add the dried chiles and stir-fry for 30 seconds until they darken but do not burn.
8. 8Add the minced garlic, ginger, and white parts of the green onions. Stir-fry for 20-30 seconds until fragrant.
9. 9Return the chicken to the wok. Pour in the prepared sauce and toss everything to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly and chicken is fully cooked (165°F internal).
10. 10Stir in the roasted peanuts and green parts of the green onions. Cook for 30 more seconds.
11. 11Remove from heat and serve immediately over steamed rice.