Just saying Kung Pao Chicken makes my mouth water. 🤤 This classic Sichuan dish is super popular for takeout. Moist tender chicken thighs, crunchy peanuts, with a complex mix of salty, sweet, sour, and spicy. But the best of all is that Kung Pao chicken is a simple Chinese recipe you can make at home. If you’re worried about biting into those pesky Sichuan peppercorns, don’t worry, we have a trick to avoid that. 😉

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🔥 TAKEOUT AT HOME - Kung Pao Chicken (宮保雞丁)

INGREDIENTS

Marinade
1-2 skinless chicken thighs, cut to 1 inch cubes
½ tsp salt
White pepper, to taste
2 tsp soy sauce
2 tsp wine
½ tsp dark soy sauce
2 tsp cornstarch

10-15 dried chillies, snipped and deseeded
3 cloves garlic, sliced thinly
1 tsp ginger, minced
5 scallion whites, sliced lengthwise then into ½” (1cm) pieces

½ cup dried peanuts
¼ cup red and/or green Sichuan peppercorn
½ cup oil

Scallion Water
1 tsp ginger
3 scallion greens, cut to 2 inch slices
2 tbsp water

Sauce
1 tbsp wine
1 tbsp soy sauce
2 tsp black vinegar
1 tsp sugar
½ tsp salt
½ tsp dark soy
¼ tsp white pepper

RECIPE

First, let’s make the scallion water. In 2 tablespoons of water add in the ginger and scallions. Working with your hands, squeeze the ginger and scallions into the water.

Marinate the chicken in soy sauce, wine, salt, white pepper, and ginger scallion water (don’t add in the ginger or scallions). Using your hands work the marinade into the chicken until it has absorbed all the liquid. Add in the cornstarch, massage it in and set aside to marinate.

Prepare the sauce for the stir fry. In a bowl mix take a little bit of the ginger, garlic, and scallion that you chopped up from before. Add in wine, light soy sauce, dark soy sauce, black vinegar, sugar, salt, and white pepper.

Heat a ½ cup of oil (or just enough oil to cover the peanuts) on low heat in a wok. Add in the peanuts and fry on low heat until bubbles slow down and it turns a light golden brown. Keep watch on these as it can burn easily. Using a strainer remove the peanuts from the oil and set aside to cool.

Using the same oil on low heat add in the sichuan peppercorns. Fry until fragrant. Using a sieve, strain the oil into a bowl. Discard the peppercorns.

Add a tablespoon of the peppercorn oil and dark soy sauce to the chicken and mix in.

Heat a pan or wok over medium high heat. Add a touch of peppercorn oil and fry the chicken in a single layer without moving it until one side is browned. Flip and brown the other side. Remove the chicken.

Heat up your wok over low heat and add in your chillies and fry until it’s fragrant and a little browned. About 1-2 mins. Add in the rest of your scallions, garlic, and ginger and stir fry until fragrant. Add in your chicken then turn up the heat to high. Mix it well then pour in your sauce and stir fry until it has thickened. Add in the peanuts and another tablespoon of peppercorn oil. Stir, plate, and serve immediately.

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