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Kung Pao Chicken

Kung Pao Chicken
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A bold and savory Chinese classic, Kung Pao Chicken blends tender chicken, peanuts, dried chilies, and scallions in a rich, glossy sauce. It’s spicy, crunchy, and bursting with umami flavor  perfect for weeknight dinners or impressive takeout style meals at home.

Ingredients

  • 1 pound boneless chicken thighs, cut into bite sized pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 8 to 10 dried red chilies, halved and seeds removed
  • 1/2 cup roasted peanuts
  • 3 scallions, chopped
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons water

Instructions

  1. Heat your wok or large skillet over high heat until very hot.
  2. In a bowl, mix chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.
  3. In a small bowl, mix remaining soy sauce, hoisin sauce, vinegar, sugar, sesame oil, and water to make the sauce. Set aside.
  4. Add oil to the hot pan and sauté the dried chilies for 30 seconds, then remove and set aside.
  5. Add the marinated chicken to the pan. Let it sear, then stir-fry until cooked through.
  6. Add garlic, ginger, scallions, and peanuts to the pan. Stir well.
  7. Pour in the sauce and return the chilies. Toss everything to coat.
  8. Cook for 1–2 minutes until the sauce thickens. Serve hot with rice.

Notes

  • Use chicken thighs for juicier texture and richer flavor.
  • To reduce spice, remove chili seeds or use fewer chilies.
  • Prep all ingredients ahead  this dish cooks quickly.
  • Leftovers reheat well and are great for fried rice.

Find it online: https://www.cookfulcorner.com/kung-pao-chicken/