📝 About This Recipe
This recipe captures the nostalgia of high-heat woks and white takeout boxes, featuring tender velveted chicken tossed in a glossy, addictive sweet-and-savory glaze. Unlike the traditional Sichuan version, this Americanized adaptation leans into a bold balance of soy, sugar, and vinegar, punctuated by the crunch of toasted peanuts and the vibrant snap of bell peppers. It is the perfect marriage of deep umami flavors and accessible ingredients, designed to bring the magic of the local bistro right into your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Breast or Thighs (cut into 1-inch cubes)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (can substitute with dry sherry)
- 1 tablespoon Cornstarch (for velveting the meat)
The Kung Pao Sauce
- 3 tablespoons Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich, deep color)
- 2 tablespoons Chinkiang Black Vinegar (substitute balsamic if unavailable)
- 2 tablespoons Brown Sugar (packed)
- 1/4 cup Chicken Broth
- 1 teaspoon Sesame Oil (toasted)
- 1 teaspoon Cornstarch (to thicken the sauce)
Aromatics & Vegetables
- 3 tablespoons Peanut Oil (or any high-smoke point oil)
- 8-12 pieces Dried Red Chilis (cut in half, seeds removed for less heat)
- 4 cloves Garlic (thinly sliced)
- 1 tablespoon Fresh Ginger (finely minced)
- 1 large Green Bell Pepper (cut into 1-inch squares)
- 1 large Red Bell Pepper (cut into 1-inch squares)
- 1/2 cup Roasted Peanuts (unsalted)
- 4 stalks Scallions (whites and greens separated, cut into 1-inch lengths)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Toss well to coat and let it marinate at room temperature for 20 minutes.
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2
While the chicken marinates, whisk together all the ingredients listed under 'The Kung Pao Sauce' in a small bowl until the sugar and cornstarch are fully dissolved. Set aside.
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3
Prepare all your vegetables and aromatics. Once the wok is hot, the cooking happens very fast, so having everything in reach is essential.
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4
Heat 2 tablespoons of peanut oil in a large wok or heavy-bottomed skillet over high heat until it begins to shimmer and slightly smoke.
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5
Add the marinated chicken to the wok in a single layer. Let it sear undisturbed for 2 minutes to develop a golden crust, then stir-fry for another 2-3 minutes until just cooked through. Remove the chicken from the wok and set aside on a plate.
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6
Wipe out the wok if there are burnt bits, then add the remaining 1 tablespoon of oil. Lower the heat to medium-high.
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7
Add the dried red chilis to the oil and stir-fry for 30 seconds until they darken slightly and become fragrant. Be careful not to burn them.
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8
Toss in the garlic, ginger, and the white parts of the scallions. Stir-fry for 30-45 seconds until the garlic is golden and the aroma fills the kitchen.
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9
Increase the heat to high and add the green and red bell peppers. Stir-fry for 2 minutes; they should be slightly softened but still retain a crisp snap.
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10
Return the cooked chicken and any accumulated juices to the wok. Add the roasted peanuts and toss everything together.
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11
Give the sauce mixture a quick whisk to re-incorporate the cornstarch, then pour it over the chicken and vegetables.
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12
Stir-fry constantly for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that coats every piece of chicken.
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13
Turn off the heat and fold in the green parts of the scallions. Transfer immediately to a platter and serve hot.
💡 Chef's Tips
Velveting the chicken with cornstarch is the secret to that silky, tender texture found in restaurants. If you prefer less heat, remove the seeds from the dried chilis or reduce the quantity used. Always use a high-smoke point oil like peanut or canola; olive oil will burn and turn bitter at the temperatures required for stir-frying. Don't skip the Chinkiang vinegar; its complex, malty acidity is what defines the 'Kung Pao' profile. For an extra crunch, toast your peanuts in a dry pan for 2 minutes before adding them to the dish.
🍽️ Serving Suggestions
Serve over a steaming bed of jasmine rice to soak up the extra sauce. Pair with a crisp, cold Lager or a dry Riesling to balance the spicy and sweet notes. Add a side of smashed cucumber salad with garlic and sesame oil for a refreshing contrast. Serve with crab rangoon or spring rolls for a complete American-Chinese feast experience. For a low-carb option, this dish works beautifully served in crisp iceberg lettuce cups.