Kung Pao Chicken
Sichuan classic with tender chicken, roasted peanuts, and dried chilies in a savory-sweet sauce. Ready in 25 minutes with supermarket ingredients.
Ingredients
Method
Prep the Chicken
Cut chicken thighs into bite-sized cubes. Toss with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of white pepper. Let marinate while you prep the sauce and vegetables.
Mix the Kung Pao Sauce
In a small bowl, combine remaining soy sauce, black vinegar, sugar, sesame oil, and cornstarch mixed with 2 tbsp cold water. Whisk until smooth. Set aside.
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Stir-Fry the Chicken
Heat 2 tbsp oil in a large nonstick skillet over high heat until shimmering. Add chicken in a single layer. Let sear undisturbed for 45 seconds, then stir-fry until golden — about 3 minutes. Remove and set aside.
Bloom the Aromatics
Reduce heat to medium. In the same skillet, add dried red chilies and Sichuan peppercorns. Stir for 20 seconds until fragrant. Add garlic, ginger, and scallion whites. Cook 30 seconds more.
Combine & Finish
Return chicken to the skillet. Pour sauce around the edges — it should sizzle and thicken instantly. Toss to coat everything evenly. Add peanuts and scallion greens. One final toss.
Plate & Serve
Transfer to a warm serving plate. Garnish with extra scallions and a drizzle of chili oil if you like more heat. Best enjoyed immediately while the chicken is crispy-tender and the peanuts are crunchy.
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