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Kung Pao Chicken

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4

Equipment

  • Wok or skillet.

Ingredients
  

  • 2 chicken breasts or 3 chicken thighs
  • 3 tbsp canola, vegetable oil or peanut oil
  • 3 garlic cloves minced
  • 8-12 dried peppers optional
  • 5-6 green onion chopped
  • 1 tsp ginger grated
  • 1 tsp baking soda
  • 2 tsp light soy sauce
  • 1 tbsp Sichuan pepper crushed
  • ½ cup peanuts lightly roasted
  • ½ cup chicken broth low-sodium

Sauce

  • ½ tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 2 tbsp Shaoxing wine or dry sherry
  • 3 tbsp granulated sugar
  • 2 tbsp rice vinegar or black vinegar
  • 1 tsp sesame oil

Cornstarch mixture

  • 1 tsp cornstarch
  • 1 tsp water

Instructions
 

Marinate

  • Cut the 2 chicken breasts into ½" by ½" (squares) and place them in a bowl.
  • Add 1 tsp baking soda and 2 tsp light soy sauce; mix until evenly coated. Cover and set aside.
  • Marinate for 10 minutes.

Sauce

  • In a medium sized bowl, combine all the sauce ingredients and whisk.

Prepare

  • Smash/grind whole Sichuan Peppers.
  • Deseed (remove the seed) and cut the dried chili peppers into ½" thick.
  • Cut the green onions into ½ thick.

Cook

  • Heat the wok/skillet to medium-high and add oil. Wait for 30-60 seconds.
  • Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.
  • Add the marinated chicken and cook for 2-5 minutes or until no longer pink (almost fully cooked).
  • In a small bowl, combine cornstarch and water then stir.
  • Add sauce mixture, chicken broth and cornstarch mixture to the wok/skillet; bring to a simmer (3-6 minutes). Stir continually unitl the sauce slightly thickens.
  • Add the peanuts and green onions. Stir and cook for 30 second.

Serve immediately with your choice of rice.

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