Kung Pao Chicken Recipe

Cut and marinate chicken

Trim any excess fat from the chicken thighs and cut into 3/4-inch bite-sized cubes. In a bowl combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch and 1 teaspoon kosher salt and 1 teaspoon ground white pepper. Add the chicken, toss until pieces are evenly coated, then let marinate 15–20 minutes at room temperature (or up to 1 hour refrigerated).

While chicken marinates, prepare aromatics: mince garlic, mince ginger, cut scallions into 1-inch pieces (separate white and green parts if desired), dice red bell pepper into 1/2-inch pieces. Measure out dried chiles and Sichuan peppercorns and peanuts.

In a small bowl whisk together 1 teaspoon dark soy, 1 tablespoon light soy, 1 teaspoon black vinegar, 1 teaspoon rice wine (if using), 1 teaspoon sugar, 1 teaspoon hoisin (if using), and 1 tablespoon chicken broth. In a separate small cup stir 2 teaspoons cornstarch into 1 tablespoon water to make a slurry; set both aside.

Toast chiles and peppercorns

Heat a large wok or heavy skillet over medium heat until hot. Add 1/2 tablespoon of the neutral oil. Add the dried red chiles and 1 teaspoon Sichuan peppercorns and toast, stirring, about 30–45 seconds until fragrant and slightly darkened (do not burn). Remove chiles and peppercorns to a plate.

Crisp peanuts (if raw)

If using raw peanuts, add them to the wok and toast 1–2 minutes until golden and aromatic, then remove and set aside with chiles. If using pre-roasted peanuts, you can briefly warm them (30 seconds) and set aside.

Stir-fry chicken

Increase heat to high. Add remaining 2 1/2 tablespoons neutral oil and swirl to coat. When oil is very hot (light wisps of smoke), add the marinated chicken in a single layer (work in batches if necessary). Let sit undisturbed 30–45 seconds to sear, then stir-fry 2–3 minutes until bite-sized pieces are mostly cooked through and lightly browned. Remove chicken to a plate and reserve any browned bits in the wok.

Aromatics & vegetables

Add a small splash (about 1/2 tablespoon) of oil if the wok is dry. Return toasted chiles and Sichuan peppercorns to the wok along with minced garlic and ginger; stir-fry 10–15 seconds until fragrant. Add diced red bell pepper and the white parts of the scallions; stir-fry 30–45 seconds — vegetables should be crisp-tender.

Combine & finish

Return the seared chicken and any accumulated juices to the wok. Pour in the prepared sauce and stir to combine. Bring to a simmer, then stir in the cornstarch slurry and cook 30–60 seconds until sauce thickens and becomes glossy, coating the chicken. Remove from heat and stir in the toasted peanuts, the green parts of the scallions, and 1 teaspoon sesame oil. Taste and adjust seasoning with a quick splash of soy or a pinch of salt if needed.

Transfer Kung Pao Chicken to a serving dish and serve immediately over steamed rice. Leftovers keep 2–3 days refrigerated.