Classic Kung Pao Chicken

A beloved Sichuan stir-fry featuring tender chicken, peanuts, and a savory-spicy sauce.

By RecipeBoss

Servings

Time Required

35 min

Ingredients

1 ½ lbs chicken breast

½ cup peanuts

¼ cup soy sauce

2 tbsp Chinkiang vinegar

2 tbsp Shaoxing wine

1 tbsp sesame oil

1 tbsp cornstarch

3 tbsp vegetable oil

5 dried red chilies

1 tsp Sichuan peppercorns

3 cloves garlic

1 inch ginger

1 tbsp sugar

2 tbsp water

½ tsp salt

¼ tsp black pepper

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1
Cut chicken breast into 1-inch cubes. In a bowl, combine chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1/4 tsp salt. Marinate for 15 minutes.
15 min
2
In a small bowl, whisk together the remaining 3 tbsp soy sauce, Chinkiang vinegar, remaining 1 tbsp Shaoxing wine, sesame oil, sugar, and 2 tbsp water. Set aside.
3
Mince garlic and ginger.
4
Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until lightly browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
5 min
5
Add the remaining 1 tbsp vegetable oil to the wok. Add dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
30 min
6
Add minced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
30 min
7
Return the cooked chicken to the wok. Add the peanuts. Pour the prepared sauce over everything. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and peanuts.
1 min
8
Season with remaining 1/4 tsp salt and 1/4 tsp black pepper.

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