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
Step 1
In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
Step 2
Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
Step 3
Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
Step 4
Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
Step 5
Serve immediately, garnished with green onions and sesame seeds, if desired.
Step 6
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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.
