Cooking Lucid
Kung Pao Chicken
A Sichuan classic of wok-tossed chicken with roasted peanuts, dried chilies, and a savory-sweet sauce. Spicy, nutty, and deeply satisfying — the real deal, not the bland takeout version.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Marinate the chicken
- 1.5 lbs boneless chicken thighs (cut into 1-inch cubes)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tsp sesame oil
Step 2 — Make the sauce
- 3 tbsp soy sauce
- 2 tbsp black vinegar
- 1 tbsp sugar
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- ¼ cup chicken broth
Step 3 — Stir-fry
- 3 tbsp vegetable oil
- 8–10 dried red chilies
- 1 tbsp Sichuan peppercorns
- 4 garlic cloves (minced)
- 1 thumb ginger (minced)
- 4 green onions (cut into 1-inch pieces)
- ½ cup roasted peanuts
- Steamed white rice (to serve)
Instructions
- 1
Marinate the chicken
Toss chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let marinate 15 minutes while you prep everything else.
- 2
Make the sauce
Whisk together soy sauce, black vinegar, sugar, dark soy sauce, cornstarch, and chicken broth in a small bowl. Set aside.
- 3
Stir-fry
Heat oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns, stir-fry 30 seconds until fragrant. Add chicken and spread in a single layer; sear 2 minutes without stirring, then toss until nearly cooked through. Add garlic and ginger, stir 30 seconds. Pour in sauce and toss until glossy. Add green onions and peanuts, toss 1 minute. Serve immediately over steamed rice.
Nutrition per serving: 420 cal · 38g protein · 18g carbs · 22g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
