Kung Pao Chicken is renowned for its mouthwatering combination of tender chicken, crunchy peanuts, and vibrant vegetables, all bathed in a zesty and aromatic sauce. The Sichuan peppercorns infuse this dish with a subtle heat that sets it apart from other stir-fries. Whether you’re a seasoned fan of Chinese cuisine or new to exploring its diverse flavors, our easy-to-follow Kung Pao Chicken recipe promises an authentic taste of China right in your own kitchen. Prepare to indulge in a delectable stir-fry experience that will leave you craving for more.
500 grams boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine) or dry sherry
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1/2 cup unsalted peanuts
- 6-8 dried red chili peppers, deseeded and cut into halves
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 4 green onions, white parts separated from green parts, both sliced
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 2 tablespoons black vinegar (or rice vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- Steamed rice, for serving
- In a bowl, marinate the chicken pieces with soy sauce, Chinese cooking wine (or dry sherry), and cornstarch. Mix well and let it sit for at least 15 minutes.
- In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and lightly browned. Remove the chicken from the wok and set it aside.
- In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the unsalted peanuts until they become slightly golden. Remove the peanuts from the wok and set them aside.
- In the same wok, add the dried red chili peppers and Sichuan peppercorns. Stir-fry for a minute or until they release their aroma. Be careful not to burn them.
- Add the minced garlic, ginger, and white parts of the green onions to the wok. Stir-fry until they become fragrant.
- Toss in the red and green bell peppers and stir-fry for a couple of minutes until they are slightly softened.
- Return the cooked chicken to the wok, along with the green parts of the sliced green onions.
- In a small bowl, mix together black vinegar, soy sauce, hoisin sauce, and sugar. Pour this sauce mixture over the chicken and vegetables, stirring to coat everything evenly.
- Add the stir-fried peanuts to the wok and give it a final toss to combine all the ingredients and let the sauce coat them thoroughly.
- Serve the delectable Kung Pao Chicken over steamed rice and enjoy the savory stir-fry delight with a true taste of China.