Easy Authentic Kung Pao Chicken Recipe

Name: Easy Authentic Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Boneless, Skinless Chicken Thighs; 2 teaspoons Soy Sauce; 1 teaspoon Rice Wine Vinegar; 1 teaspoon Shoaxing Rice Wine; 2 teaspoons Cornstarch; 4 cloves Garlic; 1 piece Ginger, About 1 Inch Long; 5 whole Green Onions, White Parts Only; 1/2 cups Whole Red Chilis; 2 Tablespoons Whole Sichuan Peppercorns; 2 Tablespoons Peanut Oil; ⅔ cups Roasted, Unsalted Peanuts; Cooked Rice, For Serving; 3 teaspoons Sugar; 1 teaspoon Cornstarch; 2 teaspoons Soy Sauce; 3 teaspoons Chiangkang Black Vinegar; 1 teaspoon Sesame Oil; 1 Tablespoon Water

Servings: persons

6 whole Boneless, Skinless Chicken Thighs
2 teaspoons Soy Sauce
1 teaspoon Rice Wine Vinegar
1 teaspoon Shoaxing Rice Wine
2 teaspoons Cornstarch
4 cloves Garlic
1 piece Ginger, About 1 Inch Long
5 whole Green Onions, White Parts Only
1/2 cups Whole Red Chilis
2 Tablespoons Whole Sichuan Peppercorns
2 Tablespoons Peanut Oil
⅔ cups Roasted, Unsalted Peanuts
Cooked Rice, For Serving
3 teaspoons Sugar
1 teaspoon Cornstarch
2 teaspoons Soy Sauce
3 teaspoons Chiangkang Black Vinegar
1 teaspoon Sesame Oil
1 Tablespoon Water

1
Cut the chicken as evenly as possible into 1/2-inch cubes.
2
Place in a small bowl and mix in the soy sauce, rice wine vinegar, Shoaxing rice wine and cornstarch.
3
Set aside.
4
Peel and thinly slice the garlic and ginger, and chop the scallions into 1/2 inch chunks.
5
Cut the stems off of the chilies and squeeze to discard the seeds.
6
Pick out the black seeds from the Sichuan peppercorns.
7
Dont forget to wash your hands after this!
8
Combine the sauce ingredients in a small bowl.
9
Set aside.
10
Heat a heavy frying pan or wok over high, then add the peanut oil.
11
When the oil is hot, add the chilies and Sichuan peppercorns and cook until they are crisp and the oil is fragrant, about 2 minutes.
12
Add the chicken and continue cooking over high heat, stirring constantly.
13
As soon as the chicken cubes have turned opaque, add the ginger and garlic and continue to stir-fry for a few minutes until the meat is cooked through.
14
Add the green onions and peanuts, and cook for 1-2 minutes more.
15
Give the sauce a stir and add it to the pan, continuing to stir and toss until the sauce has thickened.
16
Remove from heat and serve over rice.
17
Adapted from NPR.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 whole Boneless, Skinless Chicken Thighs, 2 teaspoons Soy Sauce, 1 teaspoon Rice Wine Vinegar, 1 teaspoon Shoaxing Rice Wine, and more.

Yes, Easy Authentic Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Authentic Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions