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Authentic Spicy Kung Pao Chicken

This mouthwatering kung pao chicken brings the bold flavors of Sichuan cuisine right to your kitchen. Tender chicken pieces are marinated to perfection, then stir-fried with crunchy peanuts, colorful vegetables, and aromatic dried chilies in a perfectly balanced sweet-sour-spicy sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 437
Ingredients Method Nutrition

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons white wine or rice wine, divided
  • 4 tablespoons soy sauce divided
  • 3 tablespoons vegetable oil divided
  • 2 teaspoons cornstarch plus 1 teaspoon for sauce
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 2 teaspoons sesame oil divided
  • 6-10 dried red chili peppers
  • ½ teaspoon Sichuan peppercorns optional
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 green onions white and green parts separated
  • 1 red bell pepper diced
  • 1 zucchini diced (optional)
  • ½ cup unsalted roasted peanuts

Method
 

  1. Marinate the chicken: In a medium bowl, combine chicken pieces with 1 tablespoon white wine, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 teaspoon sesame oil. Mix well to coat all pieces and let marinate for at least 20 minutes (or up to 1 hour for more flavor).
  2. Prepare the sauce: In a small bowl, whisk together 1 tablespoon white wine, 3 tablespoons soy sauce, black vinegar, brown sugar, 1 teaspoon cornstarch, water, and 1 teaspoon sesame oil until completely combined. Set aside.
  3. Heat your wok: Place a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and heat until shimmering.
  4. Cook the chicken: Add the marinated chicken to the hot wok in a single layer. Cook undisturbed for 1 minute, then stir-fry until golden brown and cooked through, about 3-4 minutes. Remove chicken to a clean plate.
  5. Infuse the oil: Add remaining 2 tablespoons of oil to the wok. Add dried chili peppers and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant but not burned.
  6. Add aromatics: Add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
  7. Cook the vegetables: Add diced bell pepper and zucchini (if using). Stir-fry for 1-2 minutes until vegetables begin to soften but still maintain some crispness.
  8. Combine everything: Return cooked chicken to the wok. Add peanuts and green parts of green onions.
  9. Add the sauce: Give your sauce mixture a quick stir, then pour into the wok. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
  10. Serve immediately: Transfer to a serving plate and enjoy hot with steamed rice.

Nutrition

Calories: 437kcalCarbohydrates: 25gProtein: 34gFat: 23gSaturated Fat: 4gCholesterol: 66mgSodium: 596mgFiber: 4gSugar: 7g
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