Kung Pao Chicken
Crispy chicken thighs, peanuts, and a sweet-savory-spicy sauce come together faster than delivery — and cost a fraction of the price.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil divided
- 4-6 dried red chilies halved (adjust to taste)
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 bell pepper diced
- 3 green onions sliced into 1-inch pieces
- 1/2 cup roasted unsalted peanuts
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp cornstarch
- 3 tbsp water
Instructions
- Toss the chicken pieces with 1 tablespoon soy sauce and cornstarch; let marinate for 10 minutes while you prep the rest.
- Whisk the sauce ingredients together in a small bowl and set aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the chicken in a single layer and sear for 3–4 minutes per side, until golden and cooked through. Remove and set aside.
- Add the remaining oil to the pan. Add the dried chilies, garlic, and ginger, stirring constantly for about 20 seconds until fragrant (don’t let the garlic burn).
- Add the bell pepper and green onions and stir-fry for 1–2 minutes.
- Return the chicken to the pan, pour in the sauce, and toss everything together for 1–2 minutes until the sauce thickens and coats the chicken.
- Stir in the peanuts, toss once more, and serve hot over steamed rice.
Notes
Buying whole roasted peanuts in bulk and skipping pre-seasoned “kung pao mix” packets saves money and lets you control the heat. Chicken thighs are typically $1–2 cheaper per pound than breast and stand up better to high-heat stir-frying. For a milder version, remove the seeds from the dried chilies or reduce the quantity — the sauce is still flavorful without much heat.
