When I was growing up, whenever my family would order from our favorite Chinese restaurant, we’d order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!). Even as a picky eater, I loved how saucy and flavorful the kung pao chicken was. Every single time we ordered it, my older sister would pick out a dried chile with her fingers, hold it in my face, and try to convince me to eat this “dehydrated carrot.” I never fell for it!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
- 2 tablespoons hoisin sauce
- 1 teaspoon sugar
- 2 cloves garlic
- One 2-inch piece ginger
- 2 tablespoons neutral oil
- 2 to 3 dried red chile peppers
- 1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
- 1 small red bell pepper, seeded and sliced
- 1/2 bunch scallions, trimmed and sliced on a diagonal
- 1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
- 1/2 cup unsalted roasted peanuts, plus more for garnish
- Cooked white rice, for serving
Instructions
- Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
- Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
- Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 566 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 111 mg |
| Sodium | 631 mg |
| Serving Size | 1 of 6 servings |
| Calories | 566 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 111 mg |
| Sodium | 631 mg |
Reviews
Love you Molly but it was just ok. I think the sauce needed more. not sure what…but more.
I made this last night. It was our first time having Kung Pao chicken. It was amazing and a quick recipe to put together.
I have never had this recipe from a Chinese restaurant so I cannot vouch for its authenticity but we loved it. I made this recipe as written and it was pretty easy but I would definitely up the heat level for next time. My family loves spicy food.
This is absolutely delicious! Make the recipe just as it is. All of the flavors fit perfectly together. A winner!
This was seriously one of the best dishes I’ve ever made. I tripled the ingredients for my big family but otherwise followed the recipe exactly. The Sichuan peppercorns (which I bought whole, then ground in my spice grinder) take the flavor to a whole new level. I will definitely make this again and again! Thank you, Molly Yeh!
I absolutely love this recipe. Get the Szechuan peppercorns, the flavor and tingle elevate this dish. Don’t skip on anything if you can help it, especially fresh garlic and ginger. Thinking about the leftovers now because… damn it was good!!
So yummy- the first I didn’t have Szechuan peppercorns and I got some for the second batch. Both ways good but it’s better with!
We have made this many times. It is easy and delicious. Better than traditional Chinese restaurants
Husband liked, son did not like, I thought it was ok. Spice level was good. Probably won’t make again.
Made this tonight with all the ingredients and it was a big success at my house! Thanks so much