KUNG PAO Chicken
- 15m Prep Time
- 10m Cook Time
- 55m Ready In
A quick and less greasy version of the Chinese restaurant classic, featuring tender chicken in a spicy, savory sauce with peanuts and scallions. Ready faster than takeout delivery.
Ingredients
- 454 g skinless, boneless chicken (preferably thigh meat), cut into bite-size pieces cut into bite-size pieces
- 14.8 ml shao-hsing wine or dry sherry
- 4.93 ml dark soy sauce
- 14.8 ml light soy sauce
- 7.39 ml sesame oil
- 22.2 ml cornstarch
- 22.2 ml sugar
- Chinese hot chili sauce
- 44.4 ml vegetable or peanut oil
- 5 clove garlic, smashed but left whole smashed but left whole
- 10 scallions, cut into bite-size pieces cut into bite-size pieces
- dried red chilies
- 29.6 ml Chinese black or rice vinegar
- 59.1 ml roasted, salted peanuts
- 1.23 ml ground Szechuan peppercorns (optional)
- steamed jasmine rice
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 669 mg
- Iron: 9.02 mg
- Magnesium: 266 mg
- Phosphorus: 1467 mg
- Potassium: 3230 mg
- Zinc: 7.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml shao-hsing wine or dry sherry
- 4.93 ml dark soy sauce
- 14.8 ml light soy sauce
- 7.39 ml sesame oil
- 22.2 ml cornstarch
- 22.2 ml sugar
- Chinese hot chili sauce
- 44.4 ml vegetable or peanut oil
- dried red chilies
- 29.6 ml Chinese black or rice vinegar
- 59.1 ml roasted, salted peanuts
- 1.23 ml ground Szechuan peppercorns (optional)
- steamed jasmine rice
Prepare
- 454 g skinless, boneless chicken (preferably thigh meat), cut into bite-size pieces, cut into bite-size pieces
- 5 clove garlic, smashed but left whole, smashed but left whole
- 10 scallions, cut into bite-size pieces, cut into bite-size pieces
Let's Cook
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Step 1.
In a large bowl, combine the chicken pieces with the Shao-hsing wine, dark soy sauce, light soy sauce, sesame oil, cornstarch, sugar, and Chinese hot chili sauce. Stir until the chicken is well-coated. Cover and refrigerate for at least 30 minutes, or up to one day ahead.
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Step 2.
Heat the vegetable oil in a wok over high heat until shimmering. Add the smashed garlic cloves, scallion pieces, and dried red chilies (to taste). Stir-fry for 1 to 1½ minutes until the garlic and scallions begin to blister and brown, flavoring the oil.
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Step 3.
Add the marinated chicken to the wok. Cook, stirring frequently, until the chicken is opaque and cooked through, 6 to 7 minutes. To check doneness, cut one piece in half; it should no longer be pink in the center.
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Step 4.
Add the Chinese black vinegar, roasted peanuts, and ground Szechuan peppercorns (if using). Toss everything together to distribute evenly. Serve immediately over steamed jasmine rice.