Spiced Kung Pao Chicken

Transform your weeknight dinners with Spiced Kung Pao Chicken, a bold and flavorful dish brimming with classic Sichuan-style heat and irresistible textures. Tender, marinated chicken thighs are stir-fried to perfection alongside fragrant ginger, garlic, and dried red chilies, creating a base packed with aromatic depth. A rich, savory sauce made with hoisin, soy sauces, rice vinegar, and a hint of sugar ensures every bite is bursting with balanced flavor, while roasted peanuts and optional Sichuan peppercorns bring a satisfying crunch and a fiery kick. Finished with fresh scallions for a pop of color, this quick 35-minute recipe serves up restaurant-quality satisfaction right at home. Perfect to pair with steamed rice or noodles, it’s the ultimate choice for spice lovers craving bold Asian cuisine.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 3 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 teaspoons Cornstarch
• 3 tablespoons Vegetable oil
• 8 pieces Dried red chilies
• 4 cloves Garlic, minced
• 1 teaspoon Fresh ginger, minced
• 4 stalks Scallions, chopped
• 1 cup Roasted peanuts
• 2 tablespoons Hoisin sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Sugar
• 1 teaspoon Rice vinegar
• 3 tablespoons Water
• 1 teaspoon Sichuan peppercorns (optional, for extra spice)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.

Step 2

In the bowl with the chicken, add 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch. Mix well to coat the chicken evenly and let it marinate while you prepare the other ingredients.

Step 3

In a small bowl, combine the hoisin sauce, dark soy sauce, sugar, rice vinegar, water, and the remaining 1 tablespoon of Shaoxing wine. Stir to create the sauce mixture and set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns (if using) and stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Step 5

Add the marinated chicken to the wok in a single layer. Let it sear for 1-2 minutes without stirring, then stir-fry until the chicken is browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set it aside.

Step 6

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.

Step 7

Return the chicken to the wok and pour in the prepared sauce mixture. Stir everything together to coat the chicken evenly in the sauce.

Step 8

Toss in the roasted peanuts and green parts of the scallions. Stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and coat all the ingredients.

Step 9

Remove from heat and transfer to a serving dish. Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(920.1g)

Amount per serving	% Daily Value*
Calories	2415.1

Total Fat 168.3g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 48.1g
Cholesterol 568.0mg	0%
Sodium 3755.8mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 21.6g	0%
Total Sugars 21.9g
Protein 170.1g	0%

Vitamin D 31.8IU	0%
Calcium 291.1mg	0%
Iron 10.7mg	0%
Potassium 2893.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 27.5%

Carbs: 11.4%