Kung Pao Chicken Recipe

Prepare chicken

Trim fat from chicken thighs and cut into 1/2-inch cubes. Combine chicken pieces in a bowl with 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, and 1/4 tsp salt. Mix until evenly coated and let marinate 15–20 minutes while you prepare other ingredients.

Make sauce

In a small bowl whisk together 1 tbs light soy sauce, 1 tsp dark soy sauce, 2 tsp black or rice vinegar, 1/2 tsp black bean sauce or hoisin (if using), 1 tsp sugar, 1/4 cup chicken stock (or water), and 1 tsp cornstarch. Stir until the cornstarch dissolves and set aside.

Prep aromatics

Stem the dried chiles and shake out seeds if you want less heat; leave whole. Measure 1 tsp Sichuan peppercorns. Mince 3 cloves garlic and 1 tbs ginger. Slice 3 scallions, keeping whites and greens separate. If using bell pepper, dice 1/2 cup into 1/2-inch pieces.

Cook peanuts (optional)

If peanuts are not roasted, toast 1/2 cup raw peanuts in a dry skillet over medium heat 4–6 minutes, stirring, until golden and fragrant. Remove and set aside. If already roasted, skip this step.

Stir-fry

Heat a wok or large skillet over high heat until hot. Add 2 tbs of the cooking oil and swirl to coat. When shimmering, add the marinated chicken in a single layer and spread out. Let sear undisturbed for 1 minute, then stir-fry 2–3 minutes until chicken is about 80% cooked and edges show light browning. Remove chicken to a plate and set aside.

Aromatics and chiles

Wipe the wok if excess residue burns, then add remaining 1 tbs oil and heat until hot. Add the Sichuan peppercorns and whole dried chiles and stir constantly for 20–30 seconds to toast and release fragrance (be careful not to burn the chiles). Add minced garlic, minced ginger, and the white parts of the scallions plus the diced red bell pepper. Stir-fry 30–45 seconds until aromatic.

Combine and finish

Return the chicken and any accumulated juices to the wok. Stir to combine with the aromatics. Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir continuously; the sauce will thicken in 30–60 seconds. When the sauce is glossy and coats the chicken, add the roasted peanuts, drizzle 1/2 tsp toasted sesame oil, and toss. Taste and adjust: add a pinch of salt or a splash of soy if needed.

Turn off the heat, sprinkle the green parts of the scallions over the dish, and transfer Kung Pao Chicken to a serving plate. Serve immediately with steamed white rice (about 1 cup rice per serving) and additional sliced green onion if desired.