Kung Pao Chicken
A classic Sichuan dish with tender chicken, roasted peanuts, and dried chilies in a savory-sweet sauce. Quick to prepare and bursting with bold, spicy flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 45g
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- ¾ cup roasted unsalted peanuts
- 6 whole dried red chilies
- 3 tbsp vegetable oil
- 3 clove garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 4 whole green onions, cut into 1-inch pieces
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp sesame oil
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- 1
Cut chicken breasts into 0.75-inch cubes. Set aside.
- 2
Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and water in a small bowl. Set sauce aside.
- 3
Remove seeds from dried chilies (optional, for less heat) and cut into 1-inch pieces.
- 4
Heat 1.5 tbsp vegetable oil in a 14-inch wok or large skillet over high heat until shimmering.
- 5
Add chicken cubes and stir-fry until golden on all sides and cooked through, 6-8 minutes. Transfer to a plate.
- 6
Add remaining 1.5 tbsp oil to the wok. Add dried chilies and toast for 30 seconds until fragrant.
- 7
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 8
Return chicken to the wok. Add peanuts and green onions.
- 9
Pour in sauce and toss everything together over high heat for 1-2 minutes until sauce thickens and coats all ingredients.
- 10
Transfer to serving bowl and serve immediately over steamed rice.
Tools you’ll need
- 14-inch wok or large skillet
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon or wok spatula
- serving spoon
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