Kung Pao Chicken Recipe

Trim and cut

Trim any excess fat from the chicken thighs and cut into 3/4-inch bite-sized pieces.

Marinate

In a bowl combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp salt, and 1/4 tsp white pepper. Add the chicken pieces and toss thoroughly to coat. Let marinate at least 15 minutes (up to 30 minutes) while you prepare other ingredients.

Mix sauce

In a small bowl combine 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp Chinese black vinegar (or rice vinegar), 1 tsp granulated sugar, 1/2 tbsp hoisin (if using), and 3 tbsp water or low-sodium chicken stock. Stir to dissolve sugar, then whisk in 1 tsp cornstarch to form a smooth slurry. Set aside.

Prepare aromatics

Mince the garlic and ginger and cut scallions into 1-inch pieces. Measure out dried chilies and Sichuan peppercorns and have peanuts ready.

Toast spices (optional)

Heat a wok or large heavy skillet over medium heat. Add 1/2 tsp neutral oil and toast the Sichuan peppercorns for 30–45 seconds until fragrant but not burnt. Remove and roughly crush with the back of a spoon or mortar; set aside.

Fry chilies and peppercorns

Increase heat to medium-high. Add remaining 2.5 tbsp oil to the wok until shimmering. Add whole dried red chilies and the toasted Sichuan peppercorns; stir-fry quickly for 20–30 seconds until chilies darken slightly (do not let them burn or the dish will be bitter).

Aromatics

Add minced garlic and ginger to the wok and stir-fry 10–20 seconds until fragrant. Then add the marinated chicken pieces in a single layer. Let cook undisturbed 30–45 seconds to develop a slight sear, then stir-fry for 2–3 minutes until pieces are mostly cooked through and lightly browned.

Add scallions & peanuts

Stir in the scallion pieces and roasted peanuts and cook 30 seconds more to combine and warm the scallions.

Add sauce and thicken

Give the prepared sauce a quick stir, then pour it over the chicken in the wok. Stir continuously for 30–60 seconds until the sauce thickens, glazes the chicken, and everything is coated evenly.

Adjust seasoning

Taste and adjust seasoning as needed — a pinch more sugar for sweetness, a splash more vinegar for tang, or a few drops of light soy for saltiness. If the sauce is too thick, add 1–2 tbsp water to reach desired consistency.

Finish

Turn off heat and, if desired, drizzle 1/2 tsp sesame oil over the dish and toss briefly. Garnish with additional crushed Sichuan peppercorns or sliced scallion whites if you like.

Serve

Transfer Kung Pao Chicken to a serving plate and serve immediately with steamed jasmine rice (approx. 1 cup cooked rice per serving).