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Flavorful Authentic Kung Pao Chicken Recipe Easy Step-by-Step Guide

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A quick and easy authentic Kung Pao Chicken recipe featuring a bold mix of spicy, sweet, and salty flavors with crunchy peanuts. Perfect for weeknights or casual get-togethers.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 teaspoon sugar
  • 1 teaspoon hoisin sauce (optional)
  • 1 teaspoon chili paste or doubanjiang
  • 1/4 cup chicken broth or water
  • 3 tablespoons vegetable oil or peanut oil
  • 6–8 dried red chilies, whole
  • 1 teaspoon Sichuan peppercorns, lightly crushed
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1/2 cup roasted peanuts (unsalted)
  • 3 green onions, sliced (white and green parts separated)

Instructions

  1. Marinate the chicken by combining chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix well and let sit for 15 minutes.
  2. Prepare the sauce by whisking together light soy sauce, dark soy sauce, black vinegar, sugar, hoisin sauce, chili paste, and chicken broth in a separate bowl. Set aside.
  3. Heat 2 tablespoons vegetable oil in a wok over medium heat. Add dried red chilies and Sichuan peppercorns. Stir constantly for about 30 seconds until fragrant but not burnt.
  4. Increase heat to high and add marinated chicken in a single layer. Let sear without stirring for 2 minutes, then stir-fry for 3-4 minutes until chicken is almost cooked and lightly browned.
  5. Push chicken to the side of the wok. Add remaining 1 tablespoon oil if needed, then add minced garlic, ginger, and white parts of green onions. Stir quickly for about 30 seconds until fragrant.
  6. Pour prepared sauce into the wok. Stir rapidly to coat chicken and aromatics. Cook for 2-3 minutes until sauce thickens and chicken is fully cooked (internal temp 165°F).
  7. Add roasted peanuts and green parts of green onions. Stir to combine all flavors and textures.
  8. Serve immediately while hot with glossy sauce and crunchy peanuts.

Notes

Use tamari instead of soy sauce for gluten-free. Adjust dried chilies for spice level. Use roasted unsalted peanuts for best control of saltiness. Add a splash of water or chicken broth if sauce thickens too much. Keep heat high for authentic ‘wok hei’ flavor but watch carefully to avoid burning aromatics.

Nutrition

Keywords: Kung Pao Chicken, Chinese recipe, stir-fry, spicy chicken, authentic Kung Pao, easy dinner, peanuts, Sichuan peppercorns

Find it online: https://cooksybite.com/flavorful-authentic-kung-pao-chicken-recipe-easy-step-by-step-guide/