Kung Pao Chicken Stir-Fry (Homemade)

Name: Kung Pao Chicken Stir-Fry (Homemade)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-size pieces); 2 tablespoons Shaoxing wine; 2 teaspoons cornstarch; 3 tablespoons reduced sodium soy sauce (divided); 2 tablespoons canola oil (divided); 1 cup diced green bell pepper; 1 cup diced red bell pepper; 1 cup diced red onion; 6-8 dried arbol chiles (stemmed and seeded); 3 cloves garlic (minced); 1 tablespoon freshly grated ginger; 1/2 teaspoon Sichuan peppercorns (crushed); 1 1/2 tablespoons rice wine vinegar; 1 tablespoon brown sugar; 1/3 cup cocktail peanuts; 2 green onions (thinly sliced); 1/2 teaspoon toasted sesame seeds

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Kung pao chicken is a classic Chinese stir-fry combining tender chicken thighs with roasted peanuts, dried chiles, and Sichuan peppercorns for a balanced sweet, salty, sour and spicy flavor profile. This version comes together in under 30 minutes with simple pantry ingredients.

Total

1h

Servings

4

Recipe Source

View original recipe

From Damn Delicious · by Chungah

17 Ingredients

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Instructions

1
In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
2
Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
3
Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
4
Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
5
Serve immediately, garnished with green onions and sesame seeds, if desired.

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Tips & Notes

Pro tips

Marinate the chicken for the full 30 minutes to tenderize and allow the cornstarch to create a light coating during cooking.
Cook chicken in two batches over medium-high heat for 6-8 minutes per batch—crowding the pan lowers heat and prevents browning.
Toast whole Sichuan peppercorns in a dry pan for 30 seconds before crushing to deepen their numbing, citrusy flavor.
Add peanuts in the final minute to preserve their crunch; if added too early, they'll soften.

Substitutions

Dried arbol chiles → Thai bird's eye chiles or crushed red pepper flakes (reduce quantity; adjust to taste)
Cocktail peanuts → unsalted roasted peanuts or cashews (flavor and texture will vary slightly)
Rice wine vinegar → white wine vinegar or apple cider vinegar (use same amount)
Sichuan peppercorns → black pepper (loses the numbing sensation but retains some spice)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed; garnish with fresh green onions and sesame seeds after reheating.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender and flavorful during the quick cooking. If using breasts, cut them smaller and watch carefully to avoid overcooking.

What can I substitute for Shaoxing wine?

Dry sherry or rice wine work well. You need about 2 tablespoons for marinating the chicken.

How do I prepare the dried arbol chiles?

Remove the stem and shake out the seeds, then add them whole to the dish. This controls the heat level—keep seeds for more spice, or use fewer chiles for less heat.