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Savory Spicy Kung Pao Chicken Recipe Easy Homemade with Crispy Peanuts

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A quick and easy savory spicy Kung Pao Chicken with crispy peanuts that delivers bold flavor and satisfying texture, perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tsp soy sauce
  • 1 tsp Shaoxing wine or dry sherry (optional)
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tsp sugar
  • 1 tsp chili paste or chili garlic sauce
  • 2 tsp cornstarch mixed with 2 tbsp water
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 6–8 dried red chilies, whole
  • 1/2 cup roasted peanuts, unsalted and roughly chopped
  • 3 green onions, chopped
  • 2 tbsp vegetable oil or peanut oil

Instructions

  1. Marinate the chicken: In a bowl, combine chicken pieces with 2 teaspoons soy sauce, 1 teaspoon Shaoxing wine (if using), and 1 tablespoon cornstarch. Mix well and let sit for at least 15 minutes.
  2. Make the sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon sugar, and 1 teaspoon chili paste. Stir in the cornstarch slurry (2 teaspoons cornstarch mixed with 2 tablespoons water). Set aside.
  3. Prep aromatics and peanuts: Mince garlic and ginger finely. Chop green onions, separating white and green parts. Roughly chop roasted peanuts.
  4. Cook the chicken: Heat 2 tablespoons oil in a wok or skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and cook 4-5 minutes until golden and cooked through, stirring occasionally. Remove chicken and set aside.
  5. Stir-fry aromatics: Add more oil if needed. Toss in dried red chilies and stir-fry about 30 seconds until fragrant. Add minced garlic, ginger, and white parts of green onion; cook another 30 seconds.
  6. Combine everything: Return chicken to wok. Pour in sauce and stir constantly until sauce thickens in 1-2 minutes, coating chicken.
  7. Add peanuts and green onions: Toss in roasted peanuts and green parts of chopped onions. Stir to mix and heat through.
  8. Serve immediately over steamed rice or noodles.

Notes

Marinate chicken for at least 15 minutes for juiciness and crispy texture. Avoid overcrowding the pan to prevent steaming. Adjust spice level by reducing dried chilies or chili paste. Use tamari or coconut aminos for gluten-free soy sauce substitute. For peanut allergies, substitute peanuts with toasted pumpkin seeds or crispy fried shallots.

Nutrition

Keywords: Kung Pao Chicken, spicy chicken recipe, Chinese stir-fry, crispy peanuts, easy dinner, homemade Kung Pao

Find it online: https://blixfood.com/savory-spicy-kung-pao-chicken-recipe-easy-homemade-with-crispy-peanuts/