Chinese
Kung Pao Chicken
Chicken, dried chiles, and roasted peanuts are stir-fried fast, then glazed with soy, vinegar, and a little sugar. It tastes savory, lightly sweet, and tingly, with the peanuts staying crunchy.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A brief marinade helps the chicken brown instead of steaming.
- Dried chiles perfume the oil without needing a long cook.
- Peanuts go in at the end so they do not burn.
- Cornstarch in the sauce gives a thin glaze that clings.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss the chicken with the soy sauce and cornstarch. Let it sit 10 minutes.
- 2
Heat the vegetable oil in a large skillet over medium-high heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing.
- 3
Add the dried red chiles and stir for 20 seconds, then add the chicken. Cook until the thickest cube reaches 165°F, about 5 minutes.
- 4
Add the garlic, ginger, and scallions and stir for 30 seconds.
- 5
Stir in the rice vinegar, brown sugar, sesame oil, and salt. Toss for 1 minute, until the sauce coats the chicken.
- 6
Turn off the heat, fold in the peanuts, and serve.
Pro tips
- Break the dried chiles in half if you want more heat in the oil.
- Use unsalted peanuts so the soy sauce stays in charge of the salt.
- Keep the skillet hot and the chicken moving so it browns in spots.
Easy substitutions
- chicken breasts
- boneless chicken thighs, still cooked to 165°F
- roasted peanuts
- roasted cashews
- rice vinegar
- black vinegar
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat in a skillet over medium heat until the chicken is hot, and add the peanuts back at the end so they stay crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 388
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 20 g
- Fiber
- 2 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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