Kung Pao Chicken with Peanuts and Chilies

Why You’ll Love This Recipe

• Balanced flavors: savory soy, tangy black vinegar, gentle sweetness, and that signature Sichuan tingle.
• Tender, juicy chicken thanks to a quick velveting marinade.
• Weeknight-friendly: done in about 30 minutes with easy prep.
• Restaurant gloss and aroma, but with pantry-friendly ingredients and clear directions.

Grocery List

• Produce: 1 red bell pepper, 1 green bell pepper, 4 scallions, fresh ginger, garlic
• Dairy: None
• Pantry: Boneless chicken, roasted unsalted peanuts, dried red chilies, Sichuan peppercorns, light soy sauce, dark soy sauce, Shaoxing wine (or dry sherry), Chinkiang black vinegar, chicken stock, cornstarch, sugar, neutral oil, kosher salt (optional)

Full Ingredients

Chicken & Marinade

• 1 lb boneless, skinless chicken breast or thigh, cut into 3/4-inch dice
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/4 tsp baking soda
• 1 tsp neutral oil (such as peanut, canola, or grapeseed)

Sauce

• 1/2 cup low-sodium chicken stock
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 1/2 tbsp Chinkiang black vinegar
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 1/2 tbsp sugar
• 2 tsp cornstarch

Stir-Fry & Aromatics

• 3 tbsp neutral oil, divided
• 8–12 dried red chilies (Facing Heaven or Tien Tsin), cut into 1-inch pieces, seeds shaken out for milder heat
• 1 tsp Sichuan peppercorns, lightly crushed
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely minced
• 1 small red bell pepper, 1-inch dice
• 1 small green bell pepper, 1-inch dice
• 4 scallions, cut into 1-inch pieces (whites and greens separated)
• 1/2 cup roasted unsalted peanuts

To Serve (Optional)

• Steamed jasmine rice
• Extra black vinegar or light soy, to taste

Step-by-Step Instructions

Step 1: Velvet the chicken

In a bowl, combine the diced chicken with light soy sauce, Shaoxing wine, cornstarch, baking soda, and oil. Mix until the chicken is evenly coated and looks slightly tacky. Refrigerate for 15 minutes to tenderize while you prep everything else.

Step 2: Make the sauce

In a measuring cup or small bowl, whisk together chicken stock, light soy, dark soy, black vinegar, Shaoxing wine, sugar, and cornstarch until completely smooth. Set near the stove so you can add it quickly later. Give it a stir again just before pouring to re-disperse the cornstarch.

Step 3: Prep aromatics and chilies

Snip dried chilies into 1-inch pieces and shake out most seeds for a gentler heat. Lightly crush the Sichuan peppercorns. Mince garlic and ginger. Dice the bell peppers and cut scallions, separating whites from greens. Keep everything within arm’s reach; stir-frying moves fast.

Step 4: Toast the peanuts, chilies, and peppercorns

Heat a wok or large skillet over high heat until a faint wisp of smoke appears (pan surface about 450°F/230°C). Add 1 teaspoon oil, swirl, then add peanuts and toss 45–60 seconds until warm and fragrant. Add the dried chilies and Sichuan peppercorns; stir-fry 30–45 seconds until the chilies turn a deep brick red and the peppercorns smell citrusy. Immediately transfer to a bowl to prevent burning.

Step 5: Sear the chicken

Return the wok to high heat. Add 2 tablespoons oil; when shimmering, spread chicken in a single layer. Sear 45 seconds without moving, then stir-fry 1 1/2–2 minutes until just cooked through and lightly browned (165°F internal temperature). Transfer to a clean bowl, keeping any juices.

Step 6: Stir-fry the vegetables and aromatics

Add the remaining 1 tablespoon oil. Stir-fry bell peppers and scallion whites 1–2 minutes until crisp-tender. Add garlic and ginger; toss 20–30 seconds until very fragrant but not browned.

Step 7: Sauce and finish

Return chicken (and juices) to the wok along with the toasted peanuts, chilies, and peppercorns. Stir the sauce, pour it in, and toss constantly for 60–90 seconds. The sauce will bubble, thicken, and become glossy, coating every piece. Remove from heat and fold in scallion greens. Taste and, if desired, balance with an extra 1–2 teaspoons black vinegar or a pinch of sugar.

Step 8: Serve

Serve immediately over steamed jasmine rice. The chicken should be tender, the peppers crisp, and the sauce tangy-sweet with a gentle numbing finish.

Pro Tips

• Keep everything dry and prepped; moisture cools the pan and prevents searing.
• Baking soda in the marinade tenderizes quickly—limit marinating to 15–20 minutes.
• Seed the dried chilies for control: fewer seeds = less heat but full aroma.
• Re-stir the sauce right before pouring so the cornstarch thickens evenly.
• No wok? Use a large stainless or cast-iron skillet; maintain high heat and cook in batches if needed.

Variations

• Mild and family-friendly: Use 4–6 chilies and 1/2 tsp Sichuan peppercorns; add 1 tsp honey for a slightly sweeter finish.
• Tofu Kung Pao: Use 14 oz extra-firm tofu (pressed, 3/4-inch cubes). Toss with 1 tsp soy + 1 tsp cornstarch and pan-fry until golden before proceeding.
• Shrimp swap: Use 1 lb large shrimp (peeled, deveined). Marinate 10 minutes (skip baking soda), then sear 60–90 seconds per side.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat with 1–2 tablespoons water to loosen the sauce, 2–3 minutes. Keep peanuts separate if you prefer them extra crisp. Sauce can be mixed up to 4 days ahead and refrigerated. If prepping chicken ahead, marinate up to 30 minutes max (because of baking soda); or marinate without baking soda up to 4 hours, then add baking soda 15 minutes before cooking.

Nutrition (per serving)

Approx. 480 calories; 31 g protein; 29 g fat; 24 g carbohydrates; 11 g sugar; 3 g fiber; 980 mg sodium. Values are estimates and will vary based on brands and portion sizes.