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4.9 from 33 votes

Kung Pao Chicken

Everyone's favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Cuisine: Asian

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-size pieces
  • 2 tablespoons Shaoxing wine
  • 2 teaspoons cornstarch
  • 3 tablespoons reduced sodium soy sauce divided
  • 2 tablespoons canola oil divided
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 1 cup diced red onion
  • 6-8 dried arbol chiles stemmed and seeded
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • ½ teaspoon Sichuan peppercorns crushed
  • 1 ½ tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • ⅓ cup cocktail peanuts
  • 2 green onions thinly sliced
  • ½ teaspoon toasted sesame seeds

Instructions

    Cup of Yum
  1. In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
  2. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
  4. Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.