Fiery Kung Pao Chicken with Roasted Peanuts
Tender chunks of chicken stir-fried in a bold, spicy-sweet sauce studded with crunchy roasted peanuts and numbing Sichuan peppercorns. The interplay of dried chili heat, tangy black vinegar, and caramelized aromatics makes this classic Sichuan dish utterly addictive. Each bite delivers a perfect balance of protein, crunch, and tongue-tingling warmth.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 3/4-inch cubes
- 1/3 cup roasted unsalted peanuts
- 8-10 dried red chili peppers, snipped and seeds shaken out
- 1 tsp Sichuan peppercorns
+ 12 more ingredients
Instructions
Toss the chicken cubes with 1 tbsp soy sauce and 1 tbsp cornstarch. Let marinate for 15 minutes while you prep the remaining ingredients.
In a small bowl, whisk together 2 tbsp soy sauce, black vinegar, Shaoxing wine, sugar, and the cornstarch slurry. Set this sauce aside.
Heat a wok or large skillet over high heat until smoking. Add the vegetable oil and swirl to coat.
Add the chicken in a single layer and let it sear undisturbed for 2 minutes until golden. Stir-fry for another 2-3 minutes until cooked through. Remove to a plate.
In the same wok, add the dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant and darkened but not burnt.
Add the garlic, ginger, and scallion whites. Stir-fry for 30 seconds until aromatic.
Return the chicken to the wok, pour in the sauce mixture, and toss vigorously until the sauce thickens and coats everything, about 1 minute.
Toss in the roasted peanuts, drizzle with sesame oil, and scatter the scallion greens on top. Serve immediately over steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI