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5.0 from 3 votes

Kung Pao Chicken (Chinese Stir-Fried Chicken and Peanuts)

Kung Pao chicken is a deliciously spicy stir-fry dish that is prepared with chicken, peanuts, and chili peppers, to which vegetables are sometimes added.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 1 lb chicken breast , cut into 1-inch/2,5cm cubes
  • 2 tablespoons peanut oil
  • 8 red chilis (ideally dried)
  • 1 small red pepper , diced (optional)
  • 3 scallions , thinly sliced
  • 2 cloves garlic , minced
  • 1 teaspoon fresh grated ginger
  • ½ cup dry-roasted peanuts
For the marinade
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese rice wine (or dry cooking sherry wine)
  • 2 teaspoons cornstarch
For the stir-fry sauce
  • 1 tablespoon Chinese black vinegar (Chinkiang)
  • 1 teaspoon soy sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground sichuan peppercorns
  • 4 tablespoons water

Instructions

Marinade
    Cup of Yum
  1. In a bowl, stir together the soy sauce, rice wine, and cornstarch until dissolved. Add the diced chicken and toss to coat. Let stand for about 10 minutes.
Stir-fry sauce
  1. In a separate bowl, combine the vinegar, soy sauce, hoisin sauce, toasted sesame oil, sugar, cornstarch, ground Sichuan peppercorns and water. Stir until everything is dissolved and set aside.
  2. Heat a wok over medium/high heat. Add the peanut oil. Add the chilis and stir-fry for about 30 seconds. Add the chicken and stir-fry for about 3 minutes.
  3. Add the garlic, and ginger, and continue stir-frying for 30 seconds. Pour in the stir-fry sauce and mix to coat the chicken. Stir in the peanuts and half of the scallions and cook for another 2 minutes.
  4. Transfer to a serving plate, garnish with half of the scallions and serve immediately with jasmine rice.