Kung Pao Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized cubes. Pat dry with paper towel.

In a bowl combine 1 tbsp cornstarch, 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1/4 tsp salt, and 1/8 tsp white pepper. Add the chicken pieces and toss until evenly coated. Marinate for 15–20 minutes while you prepare other ingredients.

While chicken marinates, mix the sauce: in a small bowl whisk together 1/2 tbsp dark soy, 1 tbsp light soy, 1/2 tbsp black vinegar (or balsamic), 1 tsp rice wine, and 1 tsp sugar until sugar dissolves.

In a separate small cup combine 1 tsp cornstarch with 2 tbsp cold water to make a slurry; set aside.

Prepare aromatics: remove stems from dried chilies if you prefer less heat and tear in half. Slice scallions, keeping whites and greens separate. Mince garlic and ginger. If using Sichuan peppercorns, have them measured and ready.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

If you want crisper chicken, lightly dust marinated chicken with the optional 1 tbsp cornstarch. Add chicken in a single layer (work in batches if necessary) and stir-fry until golden and cooked through, about 4–6 minutes per batch depending on heat and size. Remove cooked chicken to a plate and set aside.

Wipe the wok if there is excess oil, leaving approximately 1 tbsp. Add remaining 1 tbsp oil. Add the dried chilies and Sichuan peppercorns and stir-fry briefly—about 30–45 seconds—until fragrant but not burnt. Be careful: chilies can darken quickly.

Add minced garlic, minced ginger, and the white parts of the scallions. Stir-fry 20–30 seconds until aromatic.

Return the cooked chicken to the wok along with any accumulated juices. Toss to combine with aromatics and chilies.

Pour the prepared soy-vinegar-sugar sauce over the chicken, stirring to coat. Bring to a quick simmer for 20–30 seconds.

Give the cornstarch slurry a quick stir, then pour into the wok while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating that clings to the chicken.

Stir in roasted peanuts and drizzle 1/2 tsp sesame oil. Toss to combine and heat through for 30 seconds.

Taste and adjust seasoning: add a pinch of salt or a splash more light soy if needed. Add the green parts of the scallions, toss once, and remove from heat immediately to preserve their color and crunch.

Transfer to a serving plate and serve hot with steamed jasmine rice.