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Kung Pao Chicken Recipe Easy Takeout-Style with Crispy Peanuts

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This easy takeout-style Kung Pao Chicken features juicy chicken cubes, crispy peanuts, and fiery chilies tossed in a savory-sweet sauce. Quick to prepare and packed with bold flavors, it’s a comforting homemade version of a classic Chinese favorite.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 2 teaspoons soy sauce (for marinating)
  • 1 teaspoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon cornstarch
  • Pinch of black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil or peanut oil
  • 4–6 dried red chilies, seeds removed
  • 1/2 cup unsalted roasted peanuts
  • 3 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1/2 cup diced red bell pepper (optional)
  • 2–3 scallions, sliced

Instructions

  1. In a bowl, combine chicken cubes with soy sauce, Shaoxing wine, cornstarch, and black pepper. Toss to coat and marinate for 10 minutes.
  2. In a small bowl, whisk together soy sauce, dark soy sauce, vinegar, sugar, hoisin sauce, cornstarch, and water to make the sauce.
  3. Mince garlic and ginger, slice scallions, and dice bell pepper if using. Remove seeds from dried chilies.
  4. Heat wok or skillet over medium heat. Add peanuts and toast for 1-2 minutes until golden and fragrant. Remove and set aside.
  5. Increase heat to high. Add oil and swirl to coat. Add marinated chicken in a single layer. Sear for 2-3 minutes until golden, then flip and cook another 2 minutes until mostly cooked through.
  6. Push chicken to the sides. Add garlic, ginger, dried chilies, and bell pepper to the center. Stir-fry for 1 minute until fragrant.
  7. Add toasted peanuts back to the pan. Pour in the sauce and stir everything together for 1-2 minutes until the sauce bubbles, thickens, and coats the chicken and peanuts.
  8. Remove from heat. Sprinkle with sliced scallions. Serve hot over steamed rice or noodles.

Notes

For gluten-free, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free. Chicken thighs are juicier, but breasts work for a leaner dish. Toast peanuts separately for maximum crunch. Adjust chilies for desired spice level. Leftovers taste even better the next day and can be stored in the fridge for up to 3 days or frozen for 2 months.

Nutrition

Keywords: Kung Pao Chicken, takeout style, easy Chinese recipe, stir fry, peanuts, spicy chicken, weeknight dinner, homemade Chinese food

Find it online: https://hungermind.com/kung-pao-chicken-recipe-easy-takeout-style-with-crispy-peanuts/