Kung Pao Chicken

This bold and savory Kung Pao Chicken recipe features marinated thighs, crispy peanuts, and a rich, tangy stir-fry sauce served over buttery white rice.

This Kung Pao Chicken recipe delivers a perfect balance of bold, savory, and slightly sweet flavors with tender marinated chicken thighs, crunchy peanuts, and aromatic garlic, ginger, and scallions. The chicken is seared to perfection and tossed in a rich stir-fry sauce made with soy sauce, hoisin, Chinese black vinegar, and brown sugar, then paired with lightly spiced dried chiles and Sichuan peppercorns for a subtle kick. Served over fluffy white rice cooked with butter and salt, this dish brings classic takeout comfort to your home kitchen with just the right amount of heat and crunch.

Servings

2

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

Chicken & Marinade

20 oz boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup soy sauce
1 tbsp dry sherry or Chinese rice wine
1 tbsp cornstarch
1/2 tsp white pepper

Stir-Fry Sauce

2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tbsp hoisin sauce
1 tbsp packed dark brown sugar
2 tsp toasted sesame oil

Rice

1 cup white rice
2 cups water
1 tbsp butter
1/2 tsp salt

Garnish & Aromatics

3 tbsp peanut oil (divided)
2 celery stalks, diced
1/2 cup dry roasted peanuts
6 scallions, sliced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
6 dried arbol chiles
1 tsp Sichuan peppercorns, coarsely ground

Instructions

Marinate the Chicken

  • In a bowl, combine 1/4 cup soy sauce, cornstarch, rice wine, and white pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes.

Make the Sauce

  • In a small bowl, mix vinegar, brown sugar, sesame oil, hoisin sauce, and 2 tbsp soy sauce. Set aside.

Cook the Rice

  • In a pot, bring rice, water, butter, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until tender.

Cook the Chicken

  • Heat 1 tsp peanut oil in a skillet or wok over medium-low. Toast peanuts until lightly darkened. Remove and set aside.
  • Add remaining 2 tbsp peanut oil, arbol chiles, and Sichuan peppercorns. Sauté until chiles darken.
  • Add garlic and ginger; cook until fragrant, about 30 seconds.
  • Add marinated chicken in a single layer. Sear 2 minutes without stirring, then stir and cook 2 more minutes.
  • Add celery and cook for another 2–3 minutes until chicken is cooked through.
  • Pour in the sauce and stir constantly until thickened, about 3–5 minutes.
  • Stir in scallions and toasted peanuts.

Serve

  • Serve hot over cooked white rice.

In a bowl, combine 1/4 cup soy sauce, cornstarch, rice wine, and white pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes.

In a small bowl, mix vinegar, brown sugar, sesame oil, hoisin sauce, and 2 tbsp soy sauce. Set aside.

In a pot, bring rice, water, butter, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until tender.

Heat 1 tsp peanut oil in a skillet or wok over medium-low. Toast peanuts until lightly darkened. Remove and set aside.

Add remaining 2 tbsp peanut oil, arbol chiles, and Sichuan peppercorns. Sauté until chiles darken.

Add garlic and ginger; cook until fragrant, about 30 seconds.

Add marinated chicken in a single layer. Sear 2 minutes without stirring, then stir and cook 2 more minutes. Add celery and cook for another 2–3 minutes until chicken is cooked through.

Pour in the sauce and stir constantly until thickened, about 3–5 minutes. Stir in scallions and toasted peanuts.

Serve hot over cooked white rice.