World Kitchen

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 12 min
Yield: 4 servings
Ingredients: 1 ¼ pounds Boneless, skinless chicken thighs, cut in 1-inch pieces; 3 tablespoons Reduced-sodium soy sauce, divided; 2 tablespoons Rice vinegar; 1 tablespoon Light brown sugar; 2 teaspoons Cornstarch; 3 tablespoons Neutral oil; 8 Dried red chiles; 1 teaspoon Sichuan peppercorns; 3 Garlic cloves, minced; 1 teaspoon Fresh ginger, grated; ½ cup Roasted peanuts; 4 Green onions, cut in 1-inch pieces; to taste Cooked jasmine rice, for serving

Spicy, sweet, tangy chicken with crunchy peanuts.

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Prep20 min

Cook12 min

Serves4

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Dried chiles and Sichuan peppercorns bloom in hot oil before the chicken ever hits the pan. It is numbing, spicy, and completely addictive over rice.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

1 ¼ pounds Boneless, skinless chicken thighs, cut in 1-inch pieces

3 tablespoons Reduced-sodium soy sauce, divided

2 tablespoons Rice vinegar

1 tablespoon Light brown sugar

2 teaspoons Cornstarch

3 tablespoons Neutral oil

8 Dried red chiles

1 teaspoon Sichuan peppercorns

3 Garlic cloves, minced

1 teaspoon Fresh ginger, grated

½ cup Roasted peanuts

4 Green onions, cut in 1-inch pieces

to taste Cooked jasmine rice, for serving

Steps

Toss the chicken with 1 tablespoon soy sauce and the cornstarch; rest 10 minutes. Stir the remaining soy sauce, vinegar, and brown sugar in a small bowl.
Heat the oil in a wok over high. Add the chiles and peppercorns; stir-fry 30 seconds until fragrant.
Add the chicken and sear 5 minutes until cooked through. Add the garlic and ginger for 30 seconds.
Pour in the sauce, toss to glaze, then fold in the peanuts and green onions. Serve over rice.

Tip: Keep the dried chiles moving in the oil. Thirty seconds too long and they turn bitter.

Kung Pao Chicken

Ingredients

Steps

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