Description
An authentic, restaurant-quality Kung Pao Chicken recipe that is faster than takeout and easier than you think. Features velvety chicken, crispy peanuts, and a complex sweet-sour-spicy sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon regular soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon white pepper
- 2 tablespoons Chinkiang vinegar (black vinegar)
- 1 tablespoon rice vinegar
- 1 tablespoon granulated white sugar
- 2 tablespoons light soy sauce
- 1 tablespoon Doubanjiang (Pixian chili bean paste)
- ½ cup roasted unsalted peanuts
- 10–15 dried red chilies
- 4 cloves garlic, sliced
- 1 tablespoon fresh ginger, sliced or minced
- 4–5 stalks scallions, cut into 1-inch pieces (white and green parts separated)
- 1 stalk celery, sliced diagonally
- 3 tablespoons vegetable oil (divided)
Instructions
- Marinate the chicken: In a bowl, mix chicken cubes with soy sauce, Shaoxing wine, white pepper, and cornstarch. Let sit for 10 minutes.
- Mix the sauce: Whisk together Chinkiang vinegar, rice vinegar, sugar, light soy sauce, and 1 teaspoon of cornstarch in a small bowl. Set aside.
- Prep aromatics: Slice garlic, ginger, and scallions. Slice celery. Crush dried red chilies slightly to release oils.
- Sear the chicken: Heat a wok or skillet over high heat until smoking. Add 2 tablespoons oil. Add chicken in a single layer (cook in batches if necessary). Sear for 1-2 minutes until golden, then stir-fry for 3-4 minutes until cooked. Remove chicken and set aside.
- Bloom spices: Reduce heat to medium. Add remaining 1 tablespoon oil. Add dried chilies, garlic, and ginger; stir-fry for 30 seconds until fragrant. Add Doubanjiang and stir-fry for 1 minute until the paste turns deep red.
- Add veggies and chicken: Add celery and white parts of scallions; stir-fry for 1 minute. Add cooked chicken back to the wok and toss for 30 seconds.
- Sauce and finish: Stir the sauce mixture and pour into the wok. Cook for 30 seconds until the sauce thickens and coats the ingredients.
- Final touch: Remove from heat. Toss in roasted peanuts and green parts of scallions. Serve immediately.
Notes
For best results, use chicken thighs for juiciness. Ensure the pan is smoking hot before adding oil to achieve proper searing. Add peanuts at the very end to maintain crunch. If using chicken breast, cut smaller and cook quickly to avoid drying out. For a vegetarian version, substitute chicken with firm tofu or cauliflower.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 8
- Sodium: 800
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 28
Keywords: Kung Pao Chicken, Sichuan Chicken, Stir Fry, Chinese Recipe, Dinner, Spicy Chicken, Restaurant Style