Kung Pao Chicken
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(11)
Ingredients
4 servings
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 3 tablespoons reduced sodium soy sauce, divided
- 2 tablespoons canola oil, divided
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced red onion
- 6-8 dried arbol chiles, stemmed and seeded
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon Sichuan peppercorns, crushed
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- ⅓ cup cocktail peanuts
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
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Preparation
Chef’s notes
This dish is absolutely restaurant-quality, and you can adjust the heat level to your liking.
Sichuan peppercorns can be found at most grocery stores, and it's recommended not to substitute them.