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Kung Pao Chicken With Peanuts
5 from 20 votes

Kung Pao Chicken With Peanuts

Kung Pao Chicken with Peanuts is a classic stir-fry dish featuring marinated chicken chunks tossed with toasted peanuts, dried red chiles, and fragrant Sichuan peppercorns. The combination creates a savory, spicy, and slightly tangy flavor profile, offset by the crunchy texture of peanuts and the aromatic heat from the chiles and peppercorns. The marinade and sauce blend soy sauces, vinegar, sugar, and chicken stock to flavor the tender chicken pieces before quick stir-frying in peanut oil.

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 servings
Calories: 753 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the marinade
  • 1 1/2 teaspoons potato flour or 2 1/4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 2 teaspoons soy sauce light
  • 1 teaspoon Shaoxing rice wine or medium-dry sherry
  • 1 tablespoon water
  • 2/3 pound chicken breast skin-on or skinless, cut into 1/2-to-3/4-inch (12- to 18-mm) chunks, boneless
For the sauce
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon potato flour or 1 1/8 teaspoons cornstarch
  • 1 teaspoon dark soy sauce
  • 1 teaspoon soy sauce light
  • 1 tablespoon Chinkiang vinegar also known as Chinese black vinegar
  • 1 teaspoon sesame oil toasted
  • 1 tablespoon chicken stock or water, or canned chicken broth, homemade
For the Kung Pao chicken
  • 3 garlic thinly sliced, cloves
  • ginger (enough to equal the amount of garlic), thinly sliced
  • 5 scallions white and green parts, cut into 1/2-inch lengths
  • 2 tablespoons peanut oil
  • 1 handful dried red chiles at least 10) preferably Sichuanese
  • 1 teaspoon Sichuan peppercorns whole
  • 2/3 cup peanuts roasted unsalted

Instructions

Make the marinade
    Cup of Yum
  1. In a small bowl, combine the potato flour or cornstarch and salt. Slowly add the soy sauce, rice wine, and water, mixing constantly with a fork. (If using potato flour, the marinade will be more of a paste than a liquid marinade. That's okay.)
  2. Add the chicken and stir to evenly coat the chicken. Let it stand at room temperature while you make the sauce.
Make the sauce
  1. In a small bowl, combine the sauce ingredients.
Make the Kung Pao chicken
  1. Snip the chiles into 2 or 3 pieces. Wearing rubber gloves, discard as many chile seeds as possible.
  2. Add 2 tablespoons oil to the wok and place it over high heat. When the oil is hot but not yet smoking, add the chiles and Sichuan peppercorns and stir-fry briefly until crisp and the oil is spicy and fragrant. Whatever you do, be mindful not to burn the chiles and pepper. You can remove the wok from the heat if necessary to prevent overheating.☞ TESTER TIP: Keeping the peppercorns whole and the dried chiles in larger pieces allows the heat-averse eaters at your table to pick around them.
  3. Plop in the chicken pieces and cook, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until everything is fragrant and the chicken is cooked through. (You may want to slice into one of the larger pieces of chicken to make sure it's done.)
  4. Stir the sauce and then carefully swirl it into the wok, continuing to stir and toss. As soon as the sauce is warmed through and becomes thick and shiny, add the peanuts, stir to combine, and serve immediately.

Notes

  • Prawns or pork chunks can replace chicken for a different protein with this recipe.
  • Cashews provide a milder nut alternative to peanuts, offering a slightly different texture and flavor.
  • Additional vegetables like red bell peppers, water chestnuts, or asparagus can be added according to preference or to use up ingredients.
  • Keep Sichuan peppercorns whole and dried chiles in larger pieces to control spiciness and ease removal if desired.

Nutrition Information

Serving 1portion Calories 753kcal (38%) Carbohydrates 25g (8%) Protein 45g (90%) Fat 54g (83%) Saturated Fat 10g (50%) Monounsaturated Fat 25g (125%) Trans Fat 1g (50%) Cholesterol 97mg (32%) Sodium 1115mg (46%) Fiber 6g (24%) Sugar 9g (18%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 753

% Daily Value*

Serving 1portion
Calories 753kcal 38%
Carbohydrates 25g 8%
Protein 45g 90%
Fat 54g 83%
Saturated Fat 10g 50%
Monounsaturated Fat 25g 125%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Sodium 1115mg 46%
Fiber 6g 24%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.