- 2 lbs boneless skinless chicken thighs, cut into 1” pieces
- 3 tsp (14g) cornstarch, divided
- Pinch of white pepper (optional)
- ¼ cup 2 Tbsp (106g) soy sauce, divided
- 3.5 Tbsp (41g) Shaoxing wine, divided
- 2.5 Tbsp (33g) granulated sugar
- 3 Tbsp (43g) Chinese black vinegar
- ¼ cup (58g) chicken stock
- 3 Tbsp (36g) water
- 3.5 Tbsp (53g) vegetable oil¼ cup (48g) raw peanuts
- 8 dried chilies (preferably chile de arbol or Tianjin)
- ¾ bunch green onions, roots trimmed and cut into ¾“ segments
- 1” knob fresh ginger, peeled and minced
- 8 cloves garlic, peeled and minced, divided
- Pinch of ground Sichuan peppercorn (optional)
- Crushed peanuts for garnish
- Thinly sliced green onion for garnish
Main Dishes
$1 Kung Pao Chicken | But Cheaper
You order delivery Kung Pao Chicken for more than 10x the price of this homemade Kung Pao Chicken. Don’t worry, I will show you the way.
Prep
30 minutes
Cook
15 minutes
Total
45 minutes
Serves
4
people
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Ingredients
Directions
- In a medium bowl, coat the chicken with 1 tsp (4g) cornstarch, and white pepper if using. Add 2 Tbsp (36g) soy sauce and 1 Tbsp (10g) Shaoxing wine and mix until thoroughly combined. Cover and let it marinate for 10 minutes. If making ahead, store in the fridge overnight.
- In a medium bowl, whisk the sugar, 2 tsp (10g) cornstarch, ¼ cup (70g) soy sauce, black vinegar, chicken stock, 2.5 Tbsp (31g) Shaoxing wine and water until well blended. Set the Kung Pao sauce aside until ready to use.
- In a medium bowl, whisk the sugar, black vinegar, chicken stock, water and the remaining cornstarch, soy sauce and Shaoxing wine until well blended. Set the Kung Pao sauce aside until ready to use.
- In a seasoned wok set over medium-high heat, add the vegetable oil and swirl to coat the sides and bottom. Add the peanuts and stir fry until golden brown, about 30-45 seconds. If the wok is not hot enough, raise the heat to high. Remove and set the toasted peanuts aside. Add the chilies and fry until fragrant and crisp, about 20 seconds. Remove and set aside.
- Working in batches, stir fry the chicken over high heat until golden brown on the outside and fully cooked on the inside, about 3-4 minutes. Remove and set aside.
- Add the green onions and stir fry over high until lightly charred, about 20 seconds. Add the ginger and stir fry for 10 seconds. Add the garlic and cook until light golden brown. Add the Szechuan pepper and toast until fragrant.
- Return the chicken, chilies and peanuts to the wok and stir fry for about 30 seconds.
- Pour the Kung Pao sauce and continue to stir fry until thickened and glossy.
- Transfer to a serving bowl and top with crushed peanuts and sliced green onions.
