Easy Kung Pao Chicken Recipe

I tried making this Kung Pao Chicken and even though I kinda messed up some of the steps, the mix of spicy peppers, tender chicken, and crunchy peanuts totally blew my mind and made me wanna whip it up again ASAP.

I love making this Easy Kung Pao Chicken. I use boneless chicken thighs marinated in soy sauce, Shaoxing wine and salt with garlic and ginger.

I like the heat from dried red chilis and the crunch from unsalted peanuts. Its hearty protein makes it great for a busy day.

Ingredients

• Chicken thighs offer high protein content and juicy texture essential for the dish.
• Soy sauce adds salty umami flavor, making every bite rich and excitin.
• Shaoxing wine brings zingy tang and aroma, intensifing marinade flavors.
• Dried chili peppers deliver a fiery kick and boost vitamins naturally.
• Peanuts contribute crunch, healthy fats, protein, and richness in texture if its a bit messy.
• Minced ginger and garlic add warmth and an earthy flavor that brightens the dish.
• Green onions provide mild sharpness and freshness that lifts the dish flavour.
• Hoisin sauce gives subtle sweetness that balances the savory spices perfectly.
• Rice vinegar delivers tanginess that refreshes flavors and brightens the sauce.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
• 1 tbsp soy sauce (for marinade)
• 1 tbsp Shaoxing wine or dry sherry (for marinade)
• 1 tsp cornstarch (for marinade)
• 1/4 tsp salt (for marinade)
• 2-3 tbsp vegetable oil (for stir-frying)
• 8-10 dried red chili peppers (halved, remove seeds if ya dont like too spicy)
• 1/2 tsp Sichuan peppercorns (optional, lightly crushed)
• 3 garlic cloves (minced)
• 1-inch piece ginger (peeled and minced)
• 3 green onions (cut into 1-inch pieces)
• 1/2 cup unsalted roasted peanuts (or cashews if that works better for ya)
• Sauce mix: 2 tbsp soy sauce, 1 tbsp Chinese black vinegar or rice vinegar, 1 tbsp hoisin sauce, 2 tsp sugar, 1/3 cup water or chicken broth, 1 tsp cornstarch

How to Make this

1. Cut the chicken thighs into 1-inch cubes and mix them in a bowl with 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, and 1/4 tsp salt; let it marinate for about 15-20 minutes.

2. In a separate bowl, combine 2 tbsp soy sauce, 1 tbsp Chinese black vinegar (or rice vinegar), 1 tbsp hoisin sauce, 2 tsp sugar, 1/3 cup water (or chicken broth), and 1 tsp cornstarch to create the sauce mix.

3. Heat a wok or large pan over high heat and add 2-3 tbsp of vegetable oil.

4. Once the oil is hot, add 8-10 dried red chili peppers (halved, removing the seeds if you dont like it too spicy) and, if you like, 1/2 tsp Sichuan peppercorns lightly crushed; fry these for about 30 seconds until fragrant.

5. Add the marinated chicken to the pan and stir-fry until its starting to turn golden, roughly 3-4 minutes.

6. Mix in 3 minced garlic cloves, a 1-inch piece of minced ginger, and 3 green onions cut into 1-inch pieces; stir well so the flavors begin to meld.

7. Pour the sauce mix over the chicken and vegetables, letting it bubble up while stirring constantly.

8. Stir in 1/2 cup unsalted roasted peanuts (or cashews if you prefer) and continue to cook for another 2-3 minutes until the sauce thickens a bit.

9. Taste and adjust the seasoning if needed then remove from heat.

10. Serve your Easy Kung Pao Chicken immediately over steamed rice or noodles and enjoy!

Equipment Needed

1. Cutting board – you need this to chop the chicken and all the veggies, like the garlic and ginger
2. Sharp knife – essential for cutting up the chicken, garlic, ginger, and green onions into even pieces
3. Mixing bowls – at least two separate ones, one for marinating the chicken and one for mixing the sauce
4. Measuring spoons and cups – makes it easier to add the right amounts for the marinade and sauce so the recipe comes out balanced
5. Wok or large pan – you need this for stir-frying over high heat, it helps maintain the right temperature
6. Stirring utensil – a spatula or wooden spoon works best for tossing everything together while cooking
7. Rice cooker or steamer (optional) – if you plan on serving the dish with steamed rice, having this can be very handy

FAQ

• Q: Can I use chicken breast instead of thighs?
  A: Yeah, you can but just keep in mind that breast cooks faster and might get dry if overcooked.
• Q: What if I don’t have Sichuan peppercorns?
  A: No worries, you can simply omit them or add a pinch of extra chili powder for a kick.
• Q: How do I control the heat level?
  A: You can remove the seeds from the dried chilies or reduce the number of peppers in the dish.
• Q: How can I keep the chicken from getting soggy?
  A: Make sure you marinate the chicken and stir-fry it in a really hot wok so it cooks quickly.
• Q: Can I make this dish gluten-free?
  A: Yes, just swap out regular soy sauce for a gluten-free version and check that your other sauces are gluten-free too.

Easy Kung Pao Chicken Recipe Substitutions and Variations

• If you dont have chicken thighs, you can easily use chicken breast or even turkey cubes as a substitute.
• If you cant find Shaoxing wine, dry sherry works great, or even a splash of white wine in a pinch.
• Instead of vegetable oil, canola or peanut oil can be used for stir-frying with similar results.
• If you’re not into peanuts, try swapping them with cashews or almonds for a nice crunch.

Pro Tips

1. Make sure you have all your vegetables and spices prepped before you even turn on the stove cuz once you start the process everything goes fast and you dont wanna miss out on any step.
2. When you heat up the oil, let it get really hot before tossing in the dried red chilis and Sichuan peppercorns. They only need about 30 seconds to release their flavor so keep an eye on them so they dont burn.
3. Don’t overcook the chicken after you add it; even though you want it nicely browned, too much cooking makes it dry. Stir-fry it over high heat so it stays juicy and tender.
4. Taste and adjust your sauce as you go. If it tastes a little off then tweak the sugar or vinegar so that sweet and sour flavors balance out better, this little touch really makes the dish pop!