Kung Pao Chicken is a quick Chinese stir fry of wok-fried chicken, roasted peanuts, and dried chilies coated in a spicy-savory brown sauce made with soy, vinegar, and Sichuan peppercorns. It comes together in under 15 minutes and serves best over rice or noodles.
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In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside. (*See Marinating Notes Below)
In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.
Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
Add the scallions and garlic. Stir fry for 1 minute.
Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
Garnish and serve. Best served with cooked rice or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a wok or skillet over medium heat, adding a splash of water if needed.
wok or large pan · whisk
Yes. The recipe specifies you can use chicken breast, thighs, or a combination. Thighs stay more moist during the 3-minute stir fry.
Black pepper is an acceptable substitute according to the recipe notes, though it won't deliver the same numbing, citrusy heat.
The dried chilies infuse the oil and are traditional, but you can reduce the amount or omit them and rely on chili flakes and fresh peppers for heat.
Stir fry the chicken for 3 minutes until mostly cooked through, then add the sauce and peanuts and cook for another 2 minutes to finish.
Marinate the chicken for up to 2 hours ahead, and prep all sauce and vegetable components. Stir fry just before serving for best texture and flavor.
