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Kung Pao Chicken
Kung Pao Chicken
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Make homemade spicy Kung Pao Chicken with chilis, peppercorns, garlic, ginger, and peanuts. Perfect for a quick and delicious dinner!
Ingredients:
  • For the marinade
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons sherry, or Shaoxing rice wine
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • For the sauce
  • 3 teaspoons Chinkiang vinegar, or 2 teaspoons of apple cider vinegar
  • 1 teaspoon sesame oil
  • 3 teaspoons sugar
  • For the chicken
  • 2 large boneless, skinless chicken breasts
  • 8 dried chili red peppers (preferably Tien Tsin variety)
  • 2 1/2 tablespoons sesame oil
  • 1 teaspoon whole Szechwan peppercorns (optional)
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, thinly sliced
  • 6 green onions, chopped
  • 2/3 cup roasted, unsalted peanuts
Instructions:
  • Combine the marinade ingredients, toss in the bite-sized chicken pieces, and let marinate.
  • In a bowl, mix all sauce ingredients thoroughly until the cornstarch is fully blended in. Set aside.
  • Prepare the seasonings: Split the chilies open, remove the seeds, and cut into large pieces. (Leaving the seeds in will make the dish excessively spicy.)
  • Heat the sesame oil in a wok or large sauté pan over medium-high heat. Add the chilies and Szechwan peppercorns (if using) and stir-fry until fragrant, about a few seconds. Be careful not to burn them.
  • Combine the chicken with the aromatics: Sauté the chicken until separated, then introduce the ginger, garlic, and green onions. Stir-fry until the chicken is fully cooked.
  • Complete the stir fry by adding the sauce and giving it a toss. Once the sauce thickens, incorporate the peanuts, toss again, and then serve.

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