Spiced Kung Pao Chicken
Transform your weeknight dinners with Spiced Kung Pao Chicken, a bold and flavorful dish brimming with classic Sichuan-style heat and irresistible textures. Tender, marinated chicken thighs are stir-fried to perfection alongside fragrant ginger, garlic, and dried red chilies, creating a base packed with aromatic depth. A rich, savory sauce made with hoisin, soy sauces, rice vinegar, and a hint of sugar ensures every bite is bursting with balanced flavor, while roasted peanuts and optional Sichuan peppercorns bring a satisfying crunch and a fiery kick. Finished with fresh scallions for a pop of color, this quick 35-minute recipe serves up restaurant-quality satisfaction right at home. Perfect to pair with steamed rice or noodles, it’s the ultimate choice for spice lovers craving bold Asian cuisine.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 8 pieces Dried red chilies
- 4 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 4 stalks Scallions, chopped
- 1 cup Roasted peanuts
- 2 tablespoons Hoisin sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Rice vinegar
- 3 tablespoons Water
- 1 teaspoon Sichuan peppercorns (optional, for extra spice)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In the bowl with the chicken, add 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch. Mix well to coat the chicken evenly and let it marinate while you prepare the other ingredients.
In a small bowl, combine the hoisin sauce, dark soy sauce, sugar, rice vinegar, water, and the remaining 1 tablespoon of Shaoxing wine. Stir to create the sauce mixture and set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns (if using) and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the marinated chicken to the wok in a single layer. Let it sear for 1-2 minutes without stirring, then stir-fry until the chicken is browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Return the chicken to the wok and pour in the prepared sauce mixture. Stir everything together to coat the chicken evenly in the sauce.
Toss in the roasted peanuts and green parts of the scallions. Stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and coat all the ingredients.
Remove from heat and transfer to a serving dish. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 48.1 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 21.9 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2893 mg | 62% | |
*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.
