Kung Pao Chicken
A fiery Sichuan stir-fry featuring tender chicken, crunchy peanuts, and mouth-numbing peppercorn heat balanced by a glossy, savory-sweet glaze.
Story
This restaurant classic comes together faster than takeout delivery. The secret lies in prepping every component before the wok heats up—once you start cooking, things move at lightning speed. Serve immediately over steamed rice to soak up every drop of the addictive sauce.
Ingredients
Instructions
Prep and Marinate
Toss the cubed chicken with 1 tablespoon of soy sauce and the cornstarch until evenly coated. In a small bowl, whisk together the remaining soy sauce, vinegar, sugar, dark soy sauce (if using), and water to create the sauce. Keep the sliced garlic, ginger, and scallions within arm's reach.
Sear the Chicken
Heat your wok or large skillet over high heat until it smokes slightly. Add 2 tablespoons of oil, swirl to coat, then add the chicken in a single layer. Let it sear undisturbed for 30 seconds to develop a crust, then stir-fry until just cooked through and golden in spots, about 2 minutes. Transfer to a plate.
Build the Aromatics and Finish
Return the wok to high heat with the remaining tablespoon of oil. Add the dried chiles and Sichuan peppercorns, tossing constantly for 20-30 seconds until fragrant and the chiles darken slightly. Immediately add the garlic, ginger, and scallion whites, stir-frying for 15 seconds until aromatic. Return the chicken to the wok, pour in the prepared sauce, and toss everything together until the sauce thickens into a glossy glaze coating the chicken, about 30 seconds. Turn off the heat, stir in the peanuts, and serve immediately.