Kung Pao Chicken
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.
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 cloves 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
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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.
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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.
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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.
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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 cloves minced garlic cloves and 2 tsp minced fresh ginger and cook 30 seconds.
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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.
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6
Serve over 4 cups steamed white rice.