Sweet and Spicy Kung Pao Chicken

A classic Kung Pao chicken recipe featuring a balance of savory, sweet, and spicy flavors with tender chicken, crunchy peanuts, and vibrant vegetables.

By RecipeBoss

Servings

Time Required

30 min

Ingredients

1 ½ lb chicken breast

3 tbsp soy sauce

1 tbsp Shaoxing wine

1 tbsp cornstarch

1 tsp sesame oil

3 tbsp vegetable oil

5 dried red chilies

1 tsp Sichuan peppercorns

3 clove garlic

1 inch ginger

3 stalk scallions

½ cup peanuts

2 tbsp rice vinegar

1 tbsp sugar

1 tbsp ketchup

2 tbsp water

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Instructions

1
Cut the chicken breast into 1-inch cubes. In a medium bowl, combine the chicken with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Stir to coat and let marinate for 10 minutes.
2
In a small bowl, whisk together the remaining 2 tbsp soy sauce, sesame oil, rice vinegar, sugar, ketchup, and 2 tbsp water. Set the sauce aside.
3
Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until lightly browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
4
Add the remaining 1 tbsp of vegetable oil to the wok. Add the dried red chilies and Sichuan peppercorns and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
5
Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant. Add the chopped scallions (white parts only) and stir-fry for 15 seconds.
6
Return the cooked chicken to the wok. Add the peanuts and the prepared sauce. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the chicken and other ingredients. Garnish with the green parts of the scallions.

Perfect With

Steamed RiceStir-fried Bok ChoyHot and Sour Soup