Chinese
Kung Pao Chicken
★★★★½ (4.8)
Juicy chunks of chicken, crunchy peanuts, and dried chilies come together in a sweet-savory-spicy sauce that tastes like your favorite takeout, but better and ready in half the time.
- Restaurant-style glossy sauce in one pan
- Adjustable spice level by removing chili seeds
- Ready faster than delivery
- In a medium bowl, toss the chicken cubes with 1 tbsp soy sauce, the Shaoxing wine, and 1 tsp cornstarch. Let it sit for 15 minutes at room temperature; this is called velveting and keeps the chicken tender.
- While the chicken marinates, whisk together the sauce: 2 tbsp soy sauce, black vinegar, sugar, 1 tsp cornstarch, and the water in a small bowl. Set aside near the stove.
- Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates instantly, about 1-2 minutes.
- Add 2 tbsp of the oil, swirl to coat, then add the marinated chicken in a single layer. Do not stir for 30 seconds so it sears; then stir-fry for 3-4 minutes until the outside is golden and the internal temperature reaches 165F (74C). Remove chicken to a clean plate.
- Add the remaining 1 tbsp oil to the wok. Add the dried chilies and Sichuan peppercorns, stir-frying for 20-30 seconds until fragrant and the chilies darken slightly; watch closely so they do not burn or the dish will taste bitter.
- Add the garlic, ginger, and white parts of the green onion. Stir-fry for 30 seconds until fragrant.
- Return the chicken to the wok along with any juices on the plate.
- Give the sauce a quick re-stir (the cornstarch settles) and pour it into the wok.
- Toss everything for 1-2 minutes over high heat until the sauce thickens into a glossy coating that clings to the chicken; it should coat the back of a spoon.
- Stir in the peanuts and green onion tops, tossing just until combined, about 30 seconds.
- Taste and adjust: add a splash more soy sauce for saltiness or a pinch of sugar if too sharp.
- Transfer to a serving plate immediately and serve hot over steamed rice; do not let it sit in the hot wok or the peanuts will lose their crunch.
Velveting the chicken in cornstarch and wine before cooking is what makes takeout-style chicken so tender; do not skip this step even though it seems small.
Keep the dried chilies moving constantly once they hit the hot oil; a few extra seconds turns fragrant into acrid.
Nutrition (per serving)
410Calories
29gProtein
24gFat
17gCarbs
2gFiber
780mgSodium
Nutrition information is estimated and provided for convenience only.
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