A beloved Chinese stir-fry featuring tender chicken combined with peanuts, chilies, and aromatics, coated in a sweet, savory, and tangy sauce. Simple to prepare and bursting with flavor, this homemade version rivals takeout.
High-protein
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Adapted from a video by Aaron and Claire
Forget About Takeout And Make This Kung Pao Chicken Instead!
bell peppersmixed colors, about a quarter of each¼
soy saucefor marinating chicken1 tsp
Shaoxing cooking winefor marinating chicken1 tsp
white pepperfor marinating chicken¼ tsp
neutral oilfor marinating chicken1 tbsp
cornstarchfor marinating chicken and sauce1 tbsp
soy saucefor sauce1 tbsp
oyster saucefor sauce½ tbsp
Chinese chili bean pastefor sauce½ tbsp
sugarfor sauce1 tbsp
Chinese black vinegar or white vinegarfor sauce1½ tbsp
Shaoxing cooking winefor sauce1 tsp
chicken bouillon powderfor sauce½ tsp
cornstarchfor sauce½ tbsp
waterfor sauce3 tbsp
neutral oilfor cooking peanuts and chicken2 tbsp
neutral oilfor cooking aromatics and vegetables1 tbsp
Sichuan peppercorn oiloptional; may omit if unavailable1 tsp
Steps
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1
Cut boneless skinless chicken breast into half-inch cubes (substitute chicken thighs if preferred).
2
In a bowl, combine the chicken with soy sauce, Shaoxing wine, white pepper, neutral oil, and cornstarch; mix well. Cover with plastic wrap and marinate in the refrigerator for about 20 minutes.
3
Cut the dried chilies into bite-sized pieces; remove seeds if you prefer less heat.
4
Smash and finely chop the garlic cloves.
5
Grate the ginger to yield about 2 teaspoons.
6
Slice the green onions into half-inch lengths.
7
Cut the bell peppers into bite-sized pieces, aiming for a size similar to the chicken cubes.
8
In a small bowl, combine all sauce ingredients—soy sauce, oyster sauce, Chinese chili bean paste, sugar, vinegar, Shaoxing wine, chicken bouillon powder, cornstarch, and water. Stir well.
9
Heat 2 tablespoons of oil in a large wok or pan over medium heat; once hot, add peanuts and stir for about 2–3 minutes until deep golden brown.
10
Remove the roasted peanuts and set aside.
11
Return the wok to high heat, add the marinated chicken, and cook for about 1 minute until the bottom is golden; flip and cook the other side for 2–3 minutes until cooked through. Remove and set aside.
12
Return the wok to medium heat, add 1 tablespoon of oil, then add the dried chilies and stir for about 30 seconds; add the garlic and ginger and stir for another 30 seconds until fragrant.
13
Increase heat to high, return the chicken to the wok, pour in the sauce, and vigorously stir-fry for about 30 seconds until the sauce thickens.
14
Add the bell peppers, green onions, and peanuts; toss everything together for about 1 minute.
15
Turn off the heat, add 1 teaspoon of Sichuan peppercorn oil (or substitute toasted ground Sichuan pepper, or omit if preferred), and give a final toss.
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