Spicy Kung Pao Chicken Dish
A bold, restaurant-style Spicy Kung Pao Chicken Dish — tender marinated chicken tossed with toasted peanuts, dried chilies, and a glossy sweet-tangy Sichuan-inspired sauce. Fast stovetop cooking yields crisp veggies, crunchy peanuts, and an addictive balance of heat and umami — perfect for weeknight dinners or meal prep. (SEO: Spicy Kung Pao Chicken Dish — quick, authentic Chinese-style stir-fry.)
Ingredients
- 500 g / 1.1 lb boneless skinless chicken thighs cut into 1-inch (2.5 cm) cubes
Marinade:
- 1 large egg white optional, for velveting
- 1 tbsp / 15 ml Shaoxing wine or dry sherry
- 1 tsp / 5 g fine salt
- 1 tbsp / 8 g cornstarch or potato starch
- 1 tsp / 5 ml light soy sauce
Sauce:
- 3 tbsp / 45 ml light soy sauce
- 1 tbsp / 15 ml dark soy sauce optional, for color
- 2 tbsp / 30 ml Chinese black vinegar or balsamic vinegar
- 1½ tbsp / 22 ml Shaoxing wine or dry sherry
- 2 tbsp / 25–30 g granulated sugar or light brown sugar
- 3 tbsp / 45 ml chicken stock or water
- 1 tbsp cornstarch + 3 tbsp water slurry — keep separate
Aromatics & stir-fry:
- 3 –4 cloves garlic minced
- 1 tbsp / 15 g fresh ginger finely julienned or minced
- 6 –10 whole dried red chilies adjust to taste
- 1 –2 tsp toasted Sichuan peppercorns lightly crushed (optional)
- 1 medium red bell pepper cut into 1-inch pieces (optional)
- 2 –3 scallions sliced (separate white and green parts)
- 3 tbsp / 45 g roasted unsalted peanuts or roasted cashews
- 2 tbsp neutral oil vegetable, peanut, or canola for stir-frying
Finishing (optional):
- 1 tsp toasted sesame oil
- Extra scallion slices or cilantro for garnish
Instructions
- Marinate the chicken (15–20 minutes): In a bowl whisk egg white, Shaoxing, salt, cornstarch and light soy. Add chicken cubes, toss until coated, and let rest while you prep other ingredients. (Skip egg white for a simpler version.)
- Mix the sauce: In a small bowl combine light soy, dark soy (if using), black vinegar, Shaoxing, sugar, and stock. Stir to dissolve sugar. Keep the cornstarch slurry separate.
- Prep aromatics & veg: Mince garlic and ginger, slice scallions (keep whites/greens separate), chop bell pepper, measure peanuts and chilies.
- Par-cook the chicken (velvet or sear):
- Sear method (recommended for deeper flavor): Heat a wok or large skillet over high heat. Add 1 tbsp oil. Add marinated chicken in a single layer and sear 1–2 minutes per side until lightly golden but not fully cooked. Remove and set aside.
- Velvet method (silkier finish): Bring a pot of water to a gentle simmer, add a splash of oil and the marinated chicken; blanch until just opaque (~1 minute). Drain and set aside.
- Aromatics and chilies: Wipe the wok if needed, return to high heat and add remaining oil. Add dried chilies and stir quickly 15–30 seconds until fragrant (don’t let them burn). Add garlic, ginger and crushed Sichuan peppercorns; stir 10–20 seconds until aromatic.
- Vegetables & peanuts: Add bell pepper and the white parts of scallion; stir-fry 30–45 seconds so they’re bright and slightly crisp. Toss in roasted peanuts to warm them through.
- Combine & sauce: Return chicken to the wok. Pour the prepared sauce over and bring to a simmer for 20–30 seconds.
- Thicken: Stir the cornstarch slurry, add it gradually while stirring until the sauce thickens and becomes glossy and clings to the chicken. Cook 30–60 seconds more to remove raw starch taste.
- Finish: Stir in scallion greens and a drizzle of toasted sesame oil (if using). Give a final toss and remove from heat.
- Serve: Spoon over steamed jasmine or short-grain rice. Garnish with extra peanuts and scallion slices.
Notes
- Protein choice: Chicken thighs are recommended for juiciness; use breast if you prefer leaner meat but reduce cook time to avoid dryness. For a vegetarian version, swap with pressed firm tofu or pan-fried tempeh.
- Heat control: Adjust dried chilies and omit or reduce Sichuan peppercorns for less numbing heat. Remove seeds from dried chilies to reduce spiciness.
- Peanut crunch: Use roasted peanuts for best flavor — if using raw peanuts, roast them quickly in a dry pan until aromatic.
- Doubanjiang option: For a more authentic, deeper Sichuan flavor, sauté 1 tsp doubanjiang (broad bean chili paste) with the aromatics at step 5 — use sparingly.
- Storage: Refrigerate in an airtight container up to 3 days (best when reheated gently in a skillet with a splash of stock). Freeze (without rice) up to 2 months; thaw overnight in the fridge before reheating.
- Make-ahead: Sauce and marinade can be prepared several hours ahead. Add peanuts just before serving to retain crunch.
- Allergy swap: For tree-nut allergies, omit peanuts and add toasted sunflower seeds for crunch (note flavor change).
- Gluten-free: Use tamari or a certified gluten-free soy sauce and check Shaoxing substitution (use dry sherry if needed).