Palace-Style Kung Pao Chicken
Tender chicken wok-tossed with roasted peanuts, dried chilies, and a glossy soy-vinegar sauce—crispy on the edges, silky within. A showstopper that tastes like a high-end Chinese restaurant but comes together in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 486
- Protein
- 42g
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch
- 3 tablespoons water
- 1 pound boneless, skinless chicken thighs
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 2 tablespoons neutral oil
- ½ cup roasted unsalted peanuts
- 4 whole dried red chilies
- 1 whole scallion
Instructions
- 1
In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, 0.5 teaspoon cornstarch, and 3 tablespoons water until the cornstarch dissolves completely and the mixture looks smooth.
- 2
Pat the chicken dry with paper towels, pressing gently on all sides so the surface is no longer wet—this helps it brown instead of steam.
- 3
Cut the chicken into 0.75-inch cubes by first slicing the thighs lengthwise into 0.75-inch-wide strips, then cutting each strip crosswise into 0.75-inch pieces.
- 4
Sprinkle 0.25 teaspoon salt and 0.125 teaspoon white pepper evenly over all the chicken pieces and toss with your hands until every piece is lightly coated.
- 5
Remove the stems and shake out the seeds from the 4 dried red chilies, then leave them whole—the seeds would make the dish painfully hot.
- 6
Slice the scallion lengthwise in half, then cut crosswise into 1-inch pieces, keeping the white and green parts separated.
- 7
Set a wok or 12-inch skillet over high heat and wait until a drop of water flicked onto the surface immediately sizzles and evaporates, about 2 minutes.
- 8
Pour in 2 tablespoons neutral oil and immediately tilt the wok so the oil coats the bottom and lower sides—it should shimmer and move freely.
- 9
Add all the chicken pieces in a single layer and do not stir for 90 seconds—you'll hear a strong, steady sizzle, and the bottoms will turn golden brown.
- 10
Stir the chicken with a wooden spoon or wok spatula, breaking up any pieces that stick together, then cook untouched for another 90 seconds until the other side is golden.
- 11
Continue stirring every 20 seconds until the chicken is opaque all the way through when you cut the largest piece in half, about 2 more minutes total.
- 12
Push the cooked chicken to the side of the wok, creating a clear space in the center, then add the 4 empty dried chilies to that hot spot.
- 13
Leave the chilies in that spot for 15 seconds without stirring—they'll become fragrant as their oils bloom, and you'll smell a rich, peppery aroma.
- 14
Stir the chilies into the chicken, then pour the sauce mixture into the wok and stir constantly until everything is coated and the sauce thickens and turns glossy, about 45 seconds.
- 15
Remove from heat, then add the 0.5 cup roasted peanuts and the white parts of the scallion, and stir gently to combine.
- 16
Divide the kung pao chicken between two serving bowls or plates, spooning the sauce over the top and making sure each serving has peanuts and chilies.
- 17
Scatter the green scallion pieces in a small mound on top of each serving for a fresh, bright finish.
Tools you’ll need
- small bowl
- paper towels
- cutting board
- chef's knife
- 14-inch wok or 12-inch skillet
- wooden spoon or wok spatula
- serving bowls or plates
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