Tastenexa
All recipes
Chinese
Kung Pao Chicken Dinner
27 min total15 prep12 cook4 servings380 cal
ClassicLow-CarbContains soy
Stir-fried Kung Pao chicken with dried chilies, peanuts, and a glossy soy-vinegar sauce. A classic Chinese dinner with balanced sweet, sour, and spicy notes.
Ingredients
meat
- 600 gchicken thighs
pantry
- 0.5 cuproasted peanuts
- 8dried red chilies
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbsphoisin sauce
- 1 tbspcornstarch
- 3 tbspvegetable oil
produce
- 3 clovesgarlic
- 1 tbspginger
Steps
- Cube chicken and toss with cornstarch and a splash of soy sauce.
- Mix remaining soy sauce, vinegar, and hoisin for the sauce.
- Mince garlic and ginger; break chilies in half.
- Heat oil in a wok until smoking; sear chicken until golden; set aside.
- Fry chilies and peanuts 30 seconds until fragrant.
- Add garlic and ginger; stir 30 seconds.
- Return chicken, pour in sauce, and toss until glossy.
- Serve immediately over steamed rice.
Tips
- Velvet chicken with cornstarch for tender, silky pieces.
- Fry dried chilies briefly to release aroma without burning.
- Have all ingredients prepped — stir-fry moves quickly.
- Serve immediately over steamed rice.
