Kung Pao Chicken
Everyone’s favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!
Kung pao chicken. A takeout favorite I actually really like to make at home with all of the best flavors rolled into one – a little bit salty, sweet, sour and spicy.
This dish is absolutely restaurant-quality, and you can adjust the heat level to your liking – whether you want some extra spice in your life or you want it toned down a bit for the little ones. It is all good.
And don’t worry regarding the Sichuan peppercorns. Now that the US import ban has been lifted back in 2005, Sichuan peppercorns can be easily found at most grocery store chains such as Whole Foods. It lends the most unique flavors to this dish, and I do not recommend any substitutes.
Serve with a bowl of rice, garnished with some green onions and sesame seeds. You’ll be shocked to see how much better it tastes than takeout!
Kung Pao Chicken
Ingredients
- 1 ½ 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
- ½ teaspoon Sichuan peppercorns, crushed
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- ⅓ cup cocktail peanuts
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
- 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.
- 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.
- Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Kung Pao Chicken
Ingredients
- 1 ½ 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
- ½ teaspoon Sichuan peppercorns, crushed
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- ⅓ cup cocktail peanuts
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
- 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.
- 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.
- Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hi. What is shaoxing Wine?
Shaoxing wine is a traditional Chinese wine, fermented from rice.
Can you replace with Mirin or another wine?
Don’t replace with Mirin, because Mirin is too sweet, but you can replace with dry sherry.
Looks great! But you didn’t mention when you are supposed to add the Sichuan peppercorns… with the chilies??? Thanks
Yes, the Sichuan peppercorns are added in step #3 with the dried arbol chiles, garlic, ginger.