Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Marinate chicken
Toss chicken pieces with cornstarch and 1 tablespoon soy sauce. Let sit for 10 minutes.
- 2
Make sauce
Whisk together remaining soy sauce, Shaoxing wine, rice vinegar, sugar, and sesame oil in a small bowl. Set aside.
- 3
Stir-fry aromatics
Heat oil in a wok over high heat. Add dried chilies and Sichuan peppercorns, stir-fry for 30 seconds. Add garlic and ginger, stir-fry for 30 seconds more.
- 4
Cook chicken
Add chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes.
- 5
Finish
Add sauce, green onions, and peanuts. Toss everything together for 1-2 minutes until sauce thickens slightly. Serve immediately over rice.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Kung Pao Chicken
Created by: Gather
Ingredients
- 1 1/2 lb boneless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 8 dried red chili peppers
- 1 tsp Sichuan peppercorns
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 4 green onions, cut into 1-inch pieces
- 1/2 cup roasted peanuts
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp sesame oil
Instructions
- Marinate chickenToss chicken pieces with cornstarch and 1 tablespoon soy sauce. Let sit for 10 minutes.
- Make sauceWhisk together remaining soy sauce, Shaoxing wine, rice vinegar, sugar, and sesame oil in a small bowl. Set aside.
- Stir-fry aromaticsHeat oil in a wok over high heat. Add dried chilies and Sichuan peppercorns, stir-fry for 30 seconds. Add garlic and ginger, stir-fry for 30 seconds more.
- Cook chickenAdd chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes.
- FinishAdd sauce, green onions, and peanuts. Toss everything together for 1-2 minutes until sauce thickens slightly. Serve immediately over rice.
Notes & Tips
Sichuan peppercorns give this dish its signature numbing sensation. If you can't find them, the dish will still be delicious but won't be as authentic. Adjust chili peppers to your heat preference.