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Kung Pao Chicken Recipe Easy Homemade Stir Fry with Crispy Peanuts

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This easy homemade Kung Pao Chicken features juicy chicken stir-fried with crunchy peanuts, dried chilies, and a tangy, savory sauce. Quick to make and packed with bold flavor, it’s a comforting Chinese classic perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes
  • 2 teaspoons soy sauce (for marinating)
  • 1 teaspoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch (for marinating)
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar or rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch (for sauce)
  • 2 tablespoons water
  • 2 tablespoons vegetable oil (peanut or canola oil)
  • 8–10 dried red chilies, seeds removed for less heat
  • 1 teaspoon Sichuan peppercorns (optional)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1/2 cup unsalted roasted peanuts
  • 3 scallions, white and green parts separated, sliced on the bias

Instructions

  1. In a medium bowl, combine chicken thighs with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let rest at room temperature for at least 10 minutes.
  2. In a small bowl, stir together light soy sauce, dark soy sauce, vinegar, sugar, cornstarch, and water until sugar and cornstarch dissolve.
  3. Slice scallions (separating white and green parts), mince garlic and ginger, and remove seeds from dried chilies.
  4. Heat wok or large skillet over high heat until just smoking. Add vegetable oil and swirl to coat.
  5. Add marinated chicken in a single layer. Sear undisturbed for 1 minute, then stir fry for 2-3 minutes until browned and just cooked through. Transfer to a plate.
  6. Add dried chilies and Sichuan peppercorns to hot oil. Stir fry for 30 seconds until fragrant and chilies darken slightly. Add garlic, ginger, white scallion slices, and peanuts. Toss for 1 minute.
  7. Return chicken to wok. Stir sauce to re-mix cornstarch and pour in. Toss quickly, scraping up any browned bits, until sauce thickens and everything is glossy and coated (about 1-2 minutes).
  8. Add green scallion tops, toss one last time, and remove from heat.
  9. Serve hot over steamed jasmine rice or with your favorite stir fry veggies.

Notes

Marinate chicken for best texture. Adjust chilies for desired spice level. Substitute cashews or sunflower seeds for peanuts if needed. For gluten-free, use tamari and check cornstarch. Prep all ingredients before cooking for smooth stir fry. Store leftovers in airtight container up to 3 days or freeze for 2 months. Reheat gently with a splash of water.

Nutrition

Keywords: Kung Pao Chicken, Chinese stir fry, easy chicken recipe, spicy chicken, peanuts, weeknight dinner, homemade takeout, Sichuan, gluten-free option, meal prep

Find it online: https://elvafood.com/kung-pao-chicken-recipe-easy-homemade-stir-fry-with-crispy-peanuts/