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

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.

Questions

Can I make Kung Pao Chicken gluten-free?

Yes. The gluten in this entry is 4 tbsp soy sauce, 2 tbsp hoisin sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Kung Pao Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kung Pao Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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