Kung Pao Chicken
This Kung Pao Chicken is bold, spicy, and packed with flavor. Tender chicken thighs are tossed with peanuts, bell pepper, dried chilies, and a tangy-sweet sauce that tastes exactly like takeout.Watch me make Kung Pao Chicken
Servings: 2 servings
Equipment
Ingredients
Chicken
- 16 oz boneless skinless chicken thighs cut into ½-inch chunks
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
Stir Fry
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 scallions white and green parts separated
- 8-10 Tianjin dried chilies
- ¼ cup roasted peanuts sugar-coated optional
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp hoisin sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 3 tbsp water
Instructions
- Cut your chicken thighs into half-inch chunks.
- In a bowl, marinate the chicken with cornstarch, shaoxing wine, and soy sauce and let it rest for 15 minutes.
- While the chicken marinates, dice your red bell pepper, mince the garlic, and separate the white and green parts of your scallions.
- For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, shaoxing wine, sugar, and water. Mix thoroughly and set aside.
- Lube up your pan and brown the marinated chicken over high heat for about 4 minutes. Once cooked through and golden, set aside.
- In the same pan, add dried chilies and garlic. Stir for about a minute until fragrant.
- Add the white parts of your scallions and your diced bell pepper, cooking for another minute until softened.
- Toss in your peanuts and stir for another minute.
- Re-add your chicken, pour in the sauce, and cook everything together until the sauce thickens and coats the chicken.
- Serve over a fresh bowl of rice.
Nutrition
Serving: 1 serving | Calories: 430kcal | Carbohydrates: 16g | Protein: 31g | Fat: 26g