Kung Pao Chicken Martin Yan
Dive into the bold flavors of Martin Yan's Kung Pao Chicken, a beloved Chinese stir-fry packed with irresistible textures and aromatic spices. Tender chunks of marinated chicken thighs are quickly seared for a golden finish before being tossed with crunchy roasted peanuts, fragrant garlic, and fiery dried red chilies. A savory-sweet sauce made with dark soy sauce, rice vinegar, and a hint of sugar coats every bite, while fresh ginger and sesame oil add delightful depth. This quick, 30-minute recipe is perfect for weeknight dinners, offering restaurant-quality Kung Pao Chicken that's easy to make at home. Serve it over steamed rice for a satisfying meal that's both spicy and comforting.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp cornstarch
- 1 tbsp light soy sauce
- 1 tbsp dry sherry or Shaoxing wine
- 3 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 6 dried red chilies, stemmed and deseeded
- 0.25 cup unsalted roasted peanuts
- 2 green onions, cut into 1-inch pieces
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 0.25 cup chicken stock
- 1 tsp sesame oil
Instructions
Cut the chicken thighs into 1-inch cubes and place them in a bowl.
In a small bowl, mix cornstarch, light soy sauce, and dry sherry or Shaoxing wine. Add this mixture to the chicken, toss to coat evenly, and set aside for 10 minutes to marinate.
In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
Add the chicken to the wok in a single layer and stir-fry for 3-4 minutes, until lightly browned and cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Reduce the heat to medium, then add minced garlic, minced ginger, and dried red chilies. Stir-fry for 30 seconds to release their aroma.
Return the cooked chicken to the wok and toss to combine with the garlic-ginger mixture.
Add the peanuts, green onions, dark soy sauce, rice vinegar, sugar, and chicken stock. Stir well to coat the chicken and vegetables in the sauce.
Cook for another 2 minutes, or until the sauce slightly thickens.
Drizzle with sesame oil, give a final toss, and serve hot over steamed rice.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 31.8 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 288 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2614 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
