Description
A bold, spicy, and sweet stir-fry classic from Sichuan cuisine featuring crispy chicken, roasted peanuts, and a tangy, umami-rich sauce.
Ingredients
1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
1/2 cup roasted unsalted peanuts
8–10 dried red chilies (adjust for spice tolerance)
2 tablespoons soy sauce
1 tablespoon dark soy sauce (for color and depth)
1 tablespoon Chinkiang vinegar (or balsamic as a backup)
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil
3 cloves garlic (minced)
1-inch piece of ginger (grated)
1/2 cup diced green onions
1 tablespoon oil (preferably peanut or neutral oil)
Instructions
1. Toss chicken with 1 tsp soy sauce, cornstarch, and a splash of dry sherry. Let it marinate while prepping your other ingredients.
2. Heat oil in a wok or heavy skillet. Add dried chilies and toast until fragrant but not burned.
3. Add the marinated chicken. Cook on high heat until golden and cooked through, about 6 minutes.
4. Stir in garlic, ginger, and green onions. Sauté for 1 minute.
5. Pour in sauce: mix remaining soy sauces, vinegar, sugar, and sesame oil.
6. Add peanuts and cook for another minute until sauce is glossy.
7. Serve immediately with jasmine rice or lo mein noodles.
Notes
Substitute tofu, shrimp, or rotisserie chicken for a twist.
Roasted cashews are a great peanut alternative.
For authentic flavor, lightly crush dried chilies before stir-frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Kung Pao Chicken, Chinese takeout, spicy stir fry