Chinese · Free recipe
Kung Pao Chicken
A fiery Sichuan classic of tender chicken cubes, crunchy peanuts, and dried chilies in a glossy sweet-savory sauce with a tingly numbing kick. It is smoky, spicy, and deeply satisfying over steamed rice.
Step 1
In a medium bowl, toss the chicken cubes with 1 tablespoon soy sauce, the Shaoxing wine, and 1 teaspoon cornstarch until evenly coated. Let it sit for 15 minutes while you prep everything else.
Step 2
Make the sauce: in a small bowl stir together the 2 tablespoons soy sauce, black rice vinegar, sugar, 1 teaspoon cornstarch, and 3 tablespoons water until the cornstarch fully dissolves and no white streaks remain. Set it right next to the stove.
Step 3
Have all prepped items in small bowls beside the stove: chilies and peppercorns together, garlic and ginger together, scallion whites, scallion greens, and peanuts. Stir-frying moves fast, so everything must be ready.
Step 4
Set a 14-inch wok or large heavy skillet over medium-high heat for 1 to 2 minutes until a drop of water flicked in sizzles instantly. Add 2 tablespoons of the oil and swirl to coat.
Step 5
Add the chicken in a single layer and let it sit undisturbed for 1 minute to sear, then stir-fry for 3 to 4 minutes until the pieces are golden on the outside and no longer pink in the center. Scoop the chicken onto a clean plate.
Step 6
Lower the heat to medium and add the remaining 1 tablespoon oil. Add the dried chilies and Sichuan peppercorns and stir constantly for 20 to 30 seconds, just until they smell toasty and fragrant. Do not let them turn black or they will taste bitter.
Step 7
Add the garlic, ginger, and scallion whites. Stir-fry for about 30 seconds until fragrant and the garlic looks pale gold, not brown.
Step 8
Return the chicken to the wok and toss for 30 seconds to combine with the aromatics.
Step 9
Give the sauce a quick stir to re-mix the settled cornstarch, then pour it in around the edges. Stir constantly for 1 to 2 minutes until the sauce bubbles, thickens, and coats the chicken in a glossy sheen.
Step 10
Add the peanuts and scallion greens and toss for 30 seconds just to warm them through while keeping the peanuts crunchy.
Step 11
Turn off the heat, transfer to a serving plate, and serve immediately with steamed white rice.
Tips from the test kitchen
- The dried chilies are meant to flavor the oil, not to be eaten - push them aside on your plate.
- Chicken thighs stay juicier than breast, but if you use breast, cut back the cook time by 1 minute.
