Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp cornstarch; 4 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp hoisin sauce; 2 tsp toasted sesame oil; 2 tsp granulated sugar; 1/4 cup chicken broth; 2 tbsp neutral oil (vegetable or canola); 8 dried red chiles (such as arbol), stems removed; 4 garlic cloves, minced; 2 tsp fresh ginger, minced; 6 scallions, sliced into 1-in pieces; 1/2 cup dry-roasted peanuts; 4 cups steamed white rice, for serving

A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and dried chiles in a savory, slightly sweet, and mildly spicy sauce. Ready in under 30 minutes and better than takeout.

35 minMediumServes 4430 cal/serving

ChineseDinnerStovetopHigh Protein

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Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp cornstarch
4 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
2 tsp toasted sesame oil
2 tsp granulated sugar
1/4 cup chicken broth
2 tbsp neutral oil (vegetable or canola)
8 dried red chiles (such as arbol), stems removed
4 garlic cloves, minced
2 tsp fresh ginger, minced
6 scallions, sliced into 1-in pieces
1/2 cup dry-roasted peanuts
4 cups steamed white rice, for serving

Instructions

1

In a bowl, toss 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs with 1 tablespoon of soy sauce and 2 tbsp cornstarch until evenly coated. Let marinate for 10 minutes.
2

In a small bowl, whisk together remaining 4 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 2 tsp toasted sesame oil, 2 tsp granulated sugar, and 1/4 cup chicken broth to make the sauce. Set aside.
3

Heat a wok or large skillet over high heat until smoking. Add 2 tbsp neutral oil (vegetable or canola) and then the marinated chicken. Stir-fry until golden and cooked through to an internal temperature of 165°F, about 5-6 minutes. Transfer to a plate.
4

Add 8 stems removed dried red chiles (such as arbol) to the wok and stir-fry until they darken, about 30 seconds. Add 4 minced garlic cloves and 2 tsp minced fresh ginger and cook 30 seconds.
5

Return the chicken to the wok. Pour the sauce over and toss to coat. Add 6 sliced into 1-in pieces scallions and 1/2 cup dry-roasted peanuts and toss. Cook 1 minute until sauce thickens.
6

Serve over 4 cups steamed white rice.

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Questions

What internal temperature should Kung Pao Chicken reach?

For Kung Pao Chicken, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

How long should Kung Pao Chicken marinate?

Step 1 reads: "Let marinate for 10 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of hoisin sauce in Kung Pao Chicken?

The entry for Kung Pao Chicken calls for 2 tbsp hoisin sauce. In its place: Stir together equal parts soy sauce and smooth peanut butter or miso, with a little honey and a drop of rice vinegar.

Can I use chicken breasts instead of chicken thighs in Kung Pao Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Kung Pao Chicken uses 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.

Is Kung Pao Chicken spicy?

Moderately. The heat in Kung Pao Chicken comes from 8 dried red chiles (such as arbol), stems removed. For a milder plate, remove the seeds and ribs from the dried chiles, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Kung Pao Chicken contain peanuts?

Yes: 1/2 cup dry-roasted peanuts. The full allergen list for this entry is gluten, peanuts, soy and sesame. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Kung Pao Chicken keep?

Refrigerate what is left of Kung Pao Chicken within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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