Kung Pao Chicken

From the kitchen of Carly

Sichuan classic with the unmistakable trio of dried chili, peanuts, and Sichuan peppercorns. Cubes of chicken stir-fried with garlic and scallion in a sweet-tangy soy glaze. The peanuts at the end are non-negotiable. Marinate the chicken even if you only have 15 minutes. The marinade also tenderizes; skipping it gives chewier meat.

Kung Pao Chicken

Kung pao is all about the crunch and the heat, which means peanuts and dried chili that matter. Chicken thighs stay tender even when you're bullying them in a hot wok, and the sauce hits that sweet-salty-nutty-spicy balance that makes you reach for another spoonful. The whole thing comes together in under an hour, which beats takeout every time.

Prep
40 min
Cook
10 min
Total
50 min
Servings
4
Difficulty
easy

Ingredients

4 servings

  • 1 1/8 lb(500 g)boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 tbspsake or Shaoxing rice wine
  • 2 tbspsoy sauce
  • 2 tbsptoasted sesame oil
  • 2 tbspcornstarch
  • 2 tbspwater
  • 1 tbspdried chili powder or red chili flakes
  • 1 tsprice vinegar
  • 1 tbspbrown sugar
  • 4scallions, chopped (whites and greens separated)
  • 6garlic cloves, sliced
  • 8 oz(220 g)water chestnuts, sliced (1 can)
  • 3 1/2 oz(100 g)roasted unsalted peanuts
  • 2 tbspvegetable oil

Instructions

  1. Make the sauce. In a small bowl, whisk together the sake, soy sauce, sesame oil, cornstarch, and water until smooth. Divide in half: one half is the marinade, the other half is the pan sauce.

  2. Toss the cubed chicken with one half of the sauce. Refrigerate for 30 minutes to marinate.

  3. When ready to cook, heat the vegetable oil in a wok or large skillet over high heat until smoking.

  4. Add the chicken in a single layer (work in two batches if your pan is small). Stir-fry 4 to 5 minutes until the cubes are golden brown and the juices run clear. Move to a plate.

  5. Drop the heat to medium. Add the scallion whites, garlic, and dried chili powder. Stir-fry 30 seconds until fragrant.

  6. Add the water chestnuts and the second half of the sauce. Stir in the rice vinegar and brown sugar.

  7. Bring to a simmer. As the sauce thickens (the cornstarch does the work), return the chicken to the pan with any resting juices.

  8. Toss for 1 minute to coat everything in the glossy sauce.

  9. Pull off the heat. Stir in the peanuts and scallion greens.

  10. Serve immediately over steamed jasmine rice.

Tips from the kitchen

  • Split the sauce in half before you start: half goes on the raw chicken to marinate it, the other half becomes your pan sauce. This doubles the flavor and keeps things efficient.
  • Don't crowd the wok. Cook the chicken in two batches if you have to so each piece gets a proper golden sear and the juices evaporate instead of steaming the meat.
  • Water chestnuts add that crisp texture that makes the dish sing. Don't skip them, and don't cook them for more than a minute or two or they soften and lose their point.
  • Toss the peanuts in at the very end, off the heat. They stay crunchy that way instead of turning soft in the residual heat.

Variations

  • Swap chicken thighs for tofu cubes: Press extra-firm tofu first, then pan-fry it in a separate skillet until golden before tossing into the sauce at the end to keep it intact.
  • Add cashews instead of peanuts, or use half peanuts and half cashews for a softer, buttery contrast.
  • Ramp up the vegetables: Stir in diced bell peppers or snap peas with the water chestnuts for more color and bulk.
  • Make it with shrimp instead of chicken: Use 600g large shrimp, peeled and deveined. Cook for 2 to 3 minutes until pink, then pull from the pan and finish the sauce without them so they don't toughen.

Make ahead and storage

Leftovers keep in an airtight container in the fridge for 3 days. Reheat gently in a skillet over medium heat so the sauce stays glossy and the peanuts don't burn. Freezes well for up to 2 months, though the peanuts lose some crunch on thaw.

Substitutions
  • chicken thighs to shrimp, tofu, or pork tenderloin. Shrimp cooks in 90 seconds. Tofu (firm, pressed) crisps before the sauce goes in.
  • peanuts to cashews. Cashews are the upscale move and equally classic. Same amount; same toss-in-at-the-end step.
  • sake to Shaoxing wine or dry sherry. Shaoxing is the most authentic. Sherry is the easy-find Western substitute.

Pairs well with: Steamed jasmine rice (essential), Quick stir-fried bok choy or steamed broccoli, Cold lager or Tsingtao beer