Spicy Kung Pao Chicken Recipe

 Spicy Kung Pao Chicken Recipe


  • Rice or quinoa, for serving
For the Kung Pao Chicken Sauce:
  • ¼ cup hoisin sauce (sub gluten-free hoisin sauce, if needed)
  • 2 tablespoons soy sauce (sub gluten-free soy sauce, if needed)
  • 1 tablespoon corn starch
  • 1 tablespoon Chinkiang vinegar (or sub rice wine vinegar)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • ½ teaspoon ground Sichuan pepper
For the Kung Pao Chicken:
  • Neutral flavored oil, enough to cover the bottom of a large skillet
  • 8 boneless, skinless chicken thighs, cut into bite-sized pieces
  • ¼ cup all-purpose flour (sub gluten-free, if needed)
  • ½ teaspoon ground Sichuan pepper
  • 4 red chilis (chilis de arbol)
  • 4 garlic cloves, smashed with the side of your knife
  • 1 - 2" piece of ginger, julienned
  • 1 onion, sliced
  • 2 red peppers, sliced
  • ½ cup dry roasted peanuts
  • Green onions and sesame seeds, to garnish
  1. If you are serving this over rice or quinoa, start that first.
  2. Add all the Kung Pao Chicken sauce ingredients, plus 2 tablespoons of water, to a small bowl and whisk to combine.
  3. Add enough oil to cover the bottom of a large skillet. Heat the oil over medium-high heat until it is shimmering. While the oil is heating, place the chicken in a large, resealable plastic bag. In a small bowl, whisk together the flour and Sichuan pepper then pour it into the bag with the chicken. Shake the bag until the chicken is well coated in the flour.
  4. Working in 2-3 batches, add the chicken to the hot skillet, shaking the pan gently as you add the chicken to prevent it from sticking. Cook the chicken until it is brown and crispy on both sides, about 8 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil.
  5. Add the chilis to the pan and let them cook for 1 minute, or until they are soft and starting to brown. Add the garlic and ginger to the pan and cook for another minute. Add the onion and let it cook, stirring often, about 3 minutes. Add the red peppers and cook for another 2 minutes.
  6. Add the chicken back into the pan and pour the sauce over top. Stir continuously until it has thickened, about 1 minute. Remove the pan from the heat and stir through the peanuts.
  7. Serve over rice or quinoa and garnish with green onion slices and sesame seeds.

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