Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken thighs, diced; 1 tbsp water; 1 tbsp cornstarch; 1 tbsp soy sauce, regular; 1/4 tsp baking soda; 1 tbsp neutral oil; 1 tbsp sugar; 3 tbsp water; 2 tbsp soy sauce, regular; 1 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp dark soy sauce; 1 tsp cornstarch; 1/2 tsp ground Sichuan peppercorn; 3 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp neutral oil; 8 dried red chilies; 3 green onions, cut into 1-inch pieces; 1/3 cup roasted peanuts; 2 medium bell pepper, chopped

Dinner · Chinese-American

Credit: Christie at Home

Tender chicken thighs stir-fried with bell peppers, dried chiles, peanuts, and a sweet-savory Sichuan-style sauce.

Added Oct 3, 2026

PrepPrep time

15 min

CookCook time

15 min

ServingsServings

4 servings

Ingredients

1× yields 4 servings

Marinade

1 lb boneless, skinless chicken thighs, diced

1 tbsp water

1 tbsp cornstarch

1 tbsp soy sauce, regular

1/4 tsp baking soda

1 tbsp neutral oil

Sauce

1 tbsp sugar

3 tbsp water

2 tbsp soy sauce, regular

1 tbsp oyster sauce

1 tbsp rice vinegar

1 tsp dark soy sauce

1 tsp cornstarch

1/2 tsp ground Sichuan peppercorn

3 cloves garlic, minced

1 tbsp ginger, minced

Stir-fry

2 tbsp neutral oil

8 dried red chilies

3 green onions, cut into 1-inch pieces

1/3 cup roasted peanuts

2 medium bell pepper, chopped

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave. Substitutions: Chicken breast can be used instead of thighs, though thighs stay juicier. Cashews can replace peanuts if preferred. Variations: Adjust the number of dried chiles for more or less heat, and add extra Sichuan peppercorn for more numbing spice. Serving: Best with steamed rice and simple vegetables.

Preparation

In a bowl, combine with , , , , and . Toss well and let the chicken marinate for 15 minutes.

In a small bowl, whisk together , , , , , , , , , and until smooth.

Heat in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until golden and cooked through, 5 to 7 minutes. Transfer to a plate and leave the oil in the pan.

Add and to the hot pan and stir for about 30 seconds, just until fragrant. Stir in and and cook for another 30 seconds.

Return the chicken to the pan, pour in the sauce, and toss everything together until evenly coated and the sauce looks glossy and slightly thickened, about 1 to 2 minutes.

Serve hot right away.

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