Kung Pao Chicken
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A spicy, salty, slightly sweet stir-fry with tender chicken, bell peppers, and peanuts. The sauce features Sichuan peppercorns and chili sauce for authentic flavor.
Ingredients
- 29.6 ml water
- 14.8 ml soy sauce
- 7.39 ml soy sauce
- 14.8 ml bean sauce
- 14.8 ml fresh ginger minced
- 14.8 ml Shaoxing wine
- 9.86 ml chili sauce
- 4.93 ml sugar
- 2 clove garlic crushed
- 2.46 ml Sichuan peppercorns freshly ground
- 454 g chicken thighs cut into 3/4-inch cubes
- 14.8 ml soy sauce
- 14.8 ml cornstarch
- 44.4 ml vegetable oil
- 237 ml sweet bell peppers diced (1-inch dice)
- 2 green onions finely chopped
- 59.1 ml Huang Fei Hong Hot Chilli Pepper Peanuts
- Kosher salt
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 171 mg
- Iron: 3.04 mg
- Magnesium: 55.3 mg
- Phosphorus: 320 mg
- Potassium: 733 mg
- Zinc: 2.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml water
- 14.8 ml soy sauce
- 7.39 ml soy sauce
- 14.8 ml bean sauce
- 14.8 ml Shaoxing wine
- 9.86 ml chili sauce
- 4.93 ml sugar
- 14.8 ml soy sauce
- 14.8 ml cornstarch
- 44.4 ml vegetable oil
- 59.1 ml Huang Fei Hong Hot Chilli Pepper Peanuts
- Kosher salt
Prepare
- Mince 14.8 ml fresh ginger
- Crush 2 clove garlic
- 2.46 ml Sichuan peppercorns, freshly ground
- 454 g chicken thighs, cut into 3/4-inch cubes
- 237 ml sweet bell peppers, diced (1-inch dice)
- 2 green onions, finely chopped
Let's Cook
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Step 1.
In a small bowl, combine 2 tablespoons water, 1 tablespoon plus 1½ teaspoons soy sauce, 1 tablespoon bean sauce, 1 tablespoon minced fresh ginger, 1 tablespoon Shaoxing wine or dry Marsala wine, 2 teaspoons chili sauce, 1 teaspoon sugar, 2 large cloves crushed garlic, and ½ teaspoon freshly ground Sichuan peppercorns (if using). Stir to blend and set aside.
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Step 2.
In a medium bowl, place 1 pound chicken thighs cut into ¾-inch cubes. Add 1 tablespoon soy sauce and stir to coat. Sprinkle 1 tablespoon cornstarch over the chicken and mix well until evenly coated.
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Step 3.
Place a wok over high heat and heat until wisps of smoke rise. Add 2 tablespoons vegetable oil and heat until shimmering. Add the chicken and spread it into a single layer with a spatula. Sear for 10 to 15 seconds, then stir-fry for 1 minute until the chicken is nearly cooked through. Transfer the chicken to a small bowl and set aside. Rinse the wok and dry it with a towel.
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Step 4.
Return the wok to high heat. Add the remaining 1 tablespoon vegetable oil and heat until shimmering. Add 1 cup diced sweet bell peppers (about 1-inch dice) and stir-fry for about 1 minute until they begin to soften.
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Step 5.
Add 2 stalks finely chopped green onions, ¼ cup Huang Fei Hong Hot Chilli Pepper Peanuts (or roasted unsalted peanuts), and the reserved chicken to the wok. Stir for a few seconds to combine.
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Step 6.
Pour the prepared sauce into the wok and stir-fry thoroughly to distribute. Continue stir-frying for 1 to 2 minutes until the chicken is fully cooked and the sauce melds with the other ingredients. Taste and add a dash of kosher salt or an additional teaspoon of bean sauce if desired, then stir-fry for a few seconds. Serve immediately with steamed rice.