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Spiced Kung Pao Chicken Recipe

Unleash the fiery flavors of Szechuan cuisine with this authentic Kung Pao Chicken recipe! Inspired by a high-ranking Ching Dynasty official, this classic dish from Madame Wong's cookbook delivers a mouthwatering blend of spicy chili peppers, fragrant garlic, crunchy peanuts, and tender chicken. Prepare for a culinary adventure that's both historically rich and incredibly delicious.

Prep Time 20 mins
Cook Time 40 mins
Calories 1442.3 kcal
Protein 79g
Rating 5.0 (4 Reviews)
Spiced Kung Pao Chicken 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spiced Kung Pao Chicken

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How to Make Spiced Kung Pao Chicken

  1. In a bowl, combine 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes, with 1 tsp salt, 1 large egg white, and 2 tbsp cornstarch. Mix well with your hands until chicken is evenly coated.
  2. Set aside for at least 15 minutes to allow the cornstarch to work its magic.
  3. In a small bowl, whisk together ½ cup soy sauce, ¼ cup rice vinegar, 2 tbsp Shaoxing rice wine (or dry sherry), 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tsp cornstarch, and ½ tsp red pepper flakes.
  4. Set aside the sauce.
  5. Heat 1 cup peanut oil in a wok or large skillet over medium-high heat to 350°F (175°C).
  6. Carefully add the marinated chicken to the hot oil, frying in batches to avoid overcrowding. Fry until the chicken is golden brown and almost cooked through, about 4-5 minutes per batch.
  7. Remove the chicken with a slotted spoon and drain on paper towels. Set aside.
  8. Add ½ cup peanuts to the wok and fry over medium heat until golden brown and fragrant, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
  9. Pour out all but 2 tablespoons of the oil from the wok.
  10. Reheat the wok over high heat until the oil is smoking hot.
  11. Add 2-3 dried red chilies and stir-fry for 30 seconds until fragrant.
  12. Add 3 cloves garlic (minced) and 2 scallions (chopped) to the wok. Stir-fry for 30 seconds.
  13. Add the cooked chicken to the wok and stir-fry for 1 minute.
  14. Pour in the prepared sauce and stir-fry until the sauce has thickened and coats the chicken evenly, about 1-2 minutes.
  15. Stir in the fried peanuts.
  16. Serve immediately over rice. Garnish with extra chopped scallions, if desired.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

14g

Fat

100g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Chinese Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Szechuan Main Dish Poultry Asian Chinese Chicken Meat Chicken Breasts