Kung Pao Chicken
Kung pao chicken is a fiery Sichuan stir-fry of tender chicken, crunchy peanuts, and dried chilies in a savory tingling sauce. It is bold, fast, and far fresher than takeout. The mix of heat, crunch, and a touch of sweetness keeps you coming back.
- ⏱ 25 min
- 📊 medium
- 🍽 For Two
Ingredients
- 400 g chicken thighs, cubed
- 60 g roasted peanuts
- 6 dried chilies
- 2 tbsp each soy and vinegar
- 1 tbsp each garlic and ginger
Instructions
- Toss the diced chicken with cornstarch and a splash of soy.
- Heat oil in a wok and toast the dried chilies until fragrant, taking care not to burn them.
- Add the chicken and stir-fry over high heat until golden.
- Add the garlic and ginger and toss for a few seconds.
- Pour in the soy, vinegar, and a little sugar and toss to coat.
- Stir in the peanuts at the end so they stay crunchy.
- Finish with green onion and serve over rice.
💡 Chef's tip
Velvet the chicken in cornstarch and a little soy before cooking so it stays silky and tender in the high heat.
Toasting the dried chilies and Sichuan peppercorns in oil first, just until fragrant, releases the signature numbing aroma that defines true kung pao.
Nutrition (per serving)
- Calories: 380 kcal
- Protein: 30 g
- Carbs: 14 g
- Fat: 22 g
