Kung Pao Chicken

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A signature Sichuan stir-fry of tender marinated chicken, roasted peanuts, and dried red chilies tossed in a glossy sweet-savory-spicy sauce with the signature tingle of Sichuan peppercorns. The whole dish comes together in a hot wok in just minutes once your ingredients are prepped.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 12 gSugar
• 38 gProtein
• 920 mgSodium
• 680 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 3/4-inch dice
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1 large egg white

For the sauce

• 3 tablespoons Chinkiang black vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/3 cup (80 ml) low-sodium chicken stock

For the stir-fry

• 1/2 cup roasted unsalted peanuts
• 10 to 14 whole dried red chilies (such as Tianjin or Thai), stems trimmed
• 1 teaspoon whole Sichuan peppercorns
• 3 tablespoons neutral oil (peanut or canola), divided
• 6 garlic cloves, thinly sliced
• 1 tablespoon fresh ginger, minced
• 5 scallions, white parts cut into 1-inch pieces, green parts sliced thin for garnish

Directions

1. Pat the diced chicken very dry, then toss with soy sauce, Shaoxing wine, cornstarch, sesame oil, and egg white until the chicken is coated and slightly sticky; set aside to marinate for 15 minutes.
2. Whisk the vinegar, soy sauce, Shaoxing wine, sugar, cornstarch, and chicken stock in a small bowl until the cornstarch dissolves; set the sauce near your wok.
3. Heat 1 teaspoon of oil in a wok or large skillet over medium heat. Add the peanuts and toast, stirring, until fragrant and lightly golden, about 2 minutes; transfer to a plate.
4. Wipe out the wok, return it to high heat, and add the remaining oil. Once shimmering, add the dried chilies and Sichuan peppercorns and stir-fry for 20 to 30 seconds until the chilies darken and become fragrant (do not burn them).
5. Add the marinated chicken in a single layer and sear undisturbed for 30 seconds, then stir-fry until just cooked through and lightly browned, 2 to 3 minutes total. Push the chicken to the sides of the wok.
6. Add the garlic, ginger, and white parts of the scallions to the center of the wok and stir-fry for 30 seconds until aromatic, then toss everything together.
7. Stir the sauce once more and pour it into the wok. Toss continuously as it bubbles and thickens into a glossy glaze that coats the chicken, about 1 minute.
8. Stir in the toasted peanuts and scallion greens, give one final toss, and immediately transfer to a serving plate. Serve hot with steamed rice.

Cook’s Notes

• Mise en place is essential: slice, measure, and stage every ingredient before you fire up the wok, because stir-frying moves in seconds.
• For the most authentic heat-to-tingle balance, use Sichuan peppercorns that are fresh and fragrant; stale ones lose their numbing effect.
• If you prefer a milder dish, leave the dried chilies whole and remove most of the seeds, or reduce the number of chilies to 4 to 6.
• Tianjin chilies give deep color and moderate heat; Thai bird chilies pack much more fire, so use them sparingly.
• Chicken thighs stay juicier than breast during high-heat cooking; if using breast, do not overcook or the velveting step becomes your main safeguard against dryness.

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