All recipes

Kung Pao Chicken

Ingredients
24
Steps
6
Category
Mains

Ingredients

For the Chicken

  • 1 1/2 pounds (680 g) boneless skinless chicken thighs, cut into 3/4-inch chunks (see note)
  • 1 teaspoon (5 ml) dark soy sauce
  • 1 teaspoon (5 ml) Shaoxing wine (see note)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • 1/4 teaspoon ground white pepper

For the Stir-Fry

  • 2 tablespoons (30 ml) homemade or store-bought low-sodium chicken stock
  • 1 tablespoon (15 ml) dark soy sauce
  • 1 tablespoon (15 ml) Shaoxing wine
  • 1 tablespoon (15 ml) distilled white vinegar
  • 1 tablespoon (15 g) sugar
  • 2 teaspoons (5 g) cornstarch
  • 1 teaspoon (5 ml) toasted sesame oil
  • 3 tablespoons (45 ml) vegetable, peanut, or canola oil, divided
  • 1 large red bell pepper, cut into 3/4-inch dice
  • 1 large green bell pepper, cut into 3/4-inch dice
  • 2 stalks celery, cut into 3/4-inch dice
  • 1/2 cup (100 g) roasted peanuts
  • 2 teaspoons (5 g) minced fresh garlic (about 2 medium cloves)
  • 2 teaspoons (5 g) minced fresh ginger
  • 1 scallion, white and light green parts only, finely minced
  • 8 small dried red Chinese or Arbol chiles (see note)

Directions

  1. Marinate the chicken

    • In a medium bowl, combine:
      • 1 ½ lb boneless skinless chicken thighs, cut into ¾-inch chunks
      • 1 tsp dark soy sauce
      • 1 tsp Shaoxing wine (or Mirin)
      • ½ tsp sugar
      • ½ tsp toasted sesame oil
      • ½ tsp cornstarch
      • ½ tsp kosher salt (use half if table salt)
      • ¼ tsp ground white pepper
    • Toss to coat and let marinate for 20 minutes.

  2. Mix the stir-fry sauce

    • In a small bowl, whisk together:
      • 2 tbsp chicken stock
      • 1 tbsp dark soy sauce
      • 1 tbsp Shaoxing wine
      • 1 tbsp distilled white vinegar
      • 1 tbsp sugar
      • 2 tsp cornstarch
      • 1 tsp toasted sesame oil
    • Set aside.

  3. Cook the chicken

    • Heat 1 tbsp oil in a wok over high heat until smoking.
    • Add chicken in a single layer and cook without moving for 1 minute until lightly browned.
    • Continue cooking, tossing frequently, until the exterior is opaque but the center is still slightly raw (2 minutes longer).
    • Transfer to a clean bowl.

  4. Stir-fry vegetables and peanuts

    • Wipe out the wok and heat 2 tbsp oil over high heat.
    • Add 1 red bell pepper, 1 green bell pepper (both cut into ¾-inch dice), and 2 celery stalks (¾-inch dice).
    • Cook, stirring occasionally, until brightly colored and browned in spots (about 1 minute).
    • Add ½ cup roasted peanuts and toss.

  5. Build flavor

    • Push vegetables to the side of the wok.
    • In the center, add:
      • 2 tsp minced garlic
      • 2 tsp minced ginger
      • 1 minced scallion (white and light green parts only)
      • 8 dried Chinese or Arbol chiles (or ¼ tsp crushed red pepper flakes)
    • Cook until fragrant (30 seconds).

  6. Finish with sauce

    • Return chicken to the wok. Toss to combine.
    • Stir the sauce, pour it in, and cook while tossing until the sauce thickens, coats everything, and chicken is fully cooked (about 1 minute).