Description
A quick, flavorful, and customizable weeknight dinner that recreates the perfect balance of savory, spicy, sweet, and tangy flavors found in restaurant-style Kung Pao chicken using pantry staples.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon doubanjiang (broad bean chili paste)
- 2 tablespoons rice vinegar (unseasoned)
- 1 teaspoon dark soy sauce
- 1 tablespoon white sugar
- 2 tablespoons chicken broth (low-sodium)
- 3 tablespoons vegetable oil (neutral oil)
- 8–10 dried red chilies (whole)
- 1 teaspoon Sichuan peppercorns (optional)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 stalks green onions, chopped (white and green parts separated)
- ½ cup roasted unsalted peanuts
- 2 stalks celery, diced (or bell peppers/bamboo shoots)
Instructions
- Cut chicken thighs into 1-inch cubes. In a bowl, mix chicken with Shaoxing wine, light soy sauce, and cornstarch. Let marinate while prepping vegetables.
- In a small bowl, whisk together rice vinegar, dark soy sauce, sugar, chicken broth, and 1 teaspoon of soy sauce until sugar is dissolved. Set aside.
- Heat a wok or large skillet over high heat until smoking slightly. Add vegetable oil and swirl to coat. Wait for oil to shimmer.
- Reduce heat to medium. Add dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Add minced garlic, ginger, and white parts of green onions. Stir-fry for another 30 seconds without letting garlic brown.
- Increase heat to high. Add chicken cubes in a single layer (cook in batches if necessary). Let sit for 1 minute to sear, then stir-fry for 3-4 minutes until cooked through and browned.
- Add diced celery and stir-fry for 1 minute. Stir the sauce mix again to redistribute cornstarch, then pour into the pan. Toss everything for 30 seconds until sauce thickens and coats ingredients.
- Turn off heat. Add roasted peanuts and green parts of green onions. Toss once more and serve immediately over steamed rice.
Notes
Pat chicken dry before marinating for better searing. Use fresh ginger and garlic for best flavor. Adjust spice level by changing the amount of chilies or doubanjiang. Do not overcook peanuts; add them at the end to maintain crunch. Sauce should be glossy and cling to ingredients, not watery.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: Kung Pao Chicken, Chinese Stir Fry, Weeknight Dinner, Quick Meals, Spicy Chicken, Restaurant Style, Soy Sauce, Peanuts, Gluten-Free Option