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Chinese
Kung Pao Chicken
27 min total15 prep12 cook2 servings460 cal
ClassicFlexitarianContains peanutContains soy
Cornstarch-coated chicken sears fast and stays tender, then gets tossed through a sweet-savory soy and vinegar sauce with dried chilies, garlic, and ginger. Finished with crunchy roasted peanuts, this classic stir-fry has real Sichuan heat and comes together faster than takeout.
Ingredients
meat
- 400 gchicken breast
pantry
- 1 tbspcornstarch
- 3 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspsugar
- 3 tbspvegetable oil
- 6dried red chilies
- 40 groasted peanuts
produce
- 3 clovesgarlic
- 1 tbspginger
- 2 stalksgreen onion
Steps
- Cut the chicken breast into 1-inch cubes. In a mixing bowl, toss the chicken with 1 tablespoon of the soy sauce and the cornstarch, coating evenly. Let sit for 10 minutes.
- In a small bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, sugar, and 2 tablespoons water to make the sauce. Set aside.
- Mince the garlic and ginger, and slice the green onions, keeping the white and green parts separate. Snip the dried chilies in half and shake out the seeds for less heat if desired.
- Heat 2 tablespoons of the vegetable oil in a wok over high heat until shimmering.
- Add the marinated chicken in a single layer, let it sear undisturbed for 1-2 minutes, then stir-fry for 2-3 minutes more until just cooked through and lightly golden. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the wok along with the dried chilies. Stir-fry for 30 seconds, until fragrant and the chilies darken slightly.
- Add the garlic, ginger, and the white parts of the green onion, and stir-fry for 30 seconds.
- Return the chicken to the wok, pour in the sauce, and toss to coat. Cook for 1-2 minutes, until the sauce thickens slightly and clings to the chicken.
- Stir in the roasted peanuts and the green parts of the green onion, tossing to combine.
- Taste and adjust with a little extra soy sauce or vinegar if needed.
- Serve immediately over steamed rice.
Tips
- Coating the chicken in cornstarch and a splash of soy sauce before cooking (velveting) keeps it juicy and gives the sauce something to cling to.
- Keep the wok very hot and don't overcrowd it — chicken needs to sear fast, not steam, for the right texture.
- Toast the dried chilies briefly in oil until they darken slightly and smell smoky; burnt chilies turn bitter fast, so watch closely.
- Have your sauce mixed and all aromatics prepped before you start cooking — kung pao chicken moves quickly once the wok is hot.
