Kung Pao Chicken Recipe

Combine and marinate

In a medium bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Add the diced chicken and toss until evenly coated. Let marinate at room temperature for 10-15 minutes (or refrigerate up to 1 hour).

Mix sauce

In a small bowl whisk together 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon black or rice vinegar, 1 teaspoon hoisin, 1 1/2 teaspoons brown sugar, and 3 tablespoons chicken stock (or water). Stir in 1 teaspoon cornstarch until smooth. Set the sauce slurry aside.

Prep pan and aromatics

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. When oil is shimmering (but not smoking), add the dried red chilies and optional Sichuan peppercorns. Stir-fry for 20-30 seconds until fragrant and chilies darken slightly — be careful not to burn them. Remove and set aside if they brown too much.

Cook chicken

Add the remaining 1 tablespoon oil to the hot wok. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry until the exterior is golden and chicken is cooked through, about 4-5 minutes. Remove the chicken to a plate and reserve any fond in the pan.

Aromatics and vegetables

Return the wok to high heat. Add a small splash of oil if the pan is dry. Add the minced garlic and ginger and stir for about 15 seconds until aromatic. Add the snow peas and stir-fry 1-2 minutes until bright green and just crisp-tender. Add the scallion pieces and stir 30 seconds.

Combine chicken and sauce

Return the cooked chicken and any accumulated juices to the wok. Stir briefly to combine. Give the prepared sauce a quick stir (the cornstarch may have settled), then pour it into the wok. Stir continuously as the sauce comes to a simmer and thickens, coating the chicken and vegetables, about 1 minute.

Add cashews and finish

Stir in the roasted cashews and drizzle 1 teaspoon sesame oil. Toss everything together until evenly coated and heated through, about 30 seconds. Taste and adjust seasoning: add a pinch of salt or another 1/2 teaspoon light soy sauce if needed.

Transfer the Kung Pao chicken to a serving plate. Sprinkle with optional toasted sesame seeds. Serve immediately over steamed rice.