By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 4
440 cal · 32 min
Kung Pao Chicken
Recipe GLPR41c66998be485c
Rate this recipe
Average rating: 3.8 (1)
A vibrant and aromatic Sichuan-inspired dish featuring tender chicken cubes tossed with roasted peanuts, dried red chiles, and a balanced blend of salty, sweet, and tangy flavors. This classic stir-fry comes together quickly in a hot wok or skillet, with a glossy sauce that clings to every ingredient. Perfect served over steamed rice.
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Ingredients
1 lb boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 tbsp cornstarch
3 tbsp peanut oil
12 whole dried red chiles, stemmed, halved crosswise, and seeded
½ cup shelled raw skinless peanuts
1 large clove garlic clove, thinly sliced
½ inch piece fresh ginger, peeled and minced
5 whole scallions, white parts only, sliced into thick rounds
4 tbsp soy sauce
2 tsp Chinese dark soy sauce
3 tbsp Shaoxing rice wine
4 tsp Chinkiang vinegar or balsamic vinegar
2 tbsp sugar
3 tbsp chicken stock
1 tbsp Asian sesame oil
Directions
In a small bowl, combine the soy sauce, dark soy sauce, Shaoxing wine, vinegar, sugar, and chicken stock. Set the sauce mixture aside.
Pat the chicken cubes dry with paper towels and place them in a medium bowl. Sprinkle with the cornstarch and toss until evenly coated.
Heat 2 tablespoons of the peanut oil in a large wok or skillet over medium-high heat until it shimmers. Working in batches to avoid crowding, add the coated chicken and cook until golden and opaque on all sides, about 6–8 minutes total. Transfer to a plate.
Add the remaining 1 tablespoon of peanut oil to the wok over medium heat. Add the dried red chiles and toast gently for 30 seconds to 1 minute, stirring occasionally, until fragrant.
Add the garlic, ginger, and white parts of the scallions to the wok and stir-fry for about 30 seconds until aromatic.
Return the cooked chicken to the wok and add the peanuts. Stir in the reserved sauce mixture and toss everything together over medium-high heat for 1–2 minutes, until the sauce coats the chicken and peanuts and is warmed through. The internal temperature of the chicken should reach 165°F.
Remove from heat and drizzle with the sesame oil. Toss gently to combine and transfer to a serving dish.
Comments
Shaoxing wine and dark soy sauce will force a second stop, most likely at an Asian market or specialty section that Harris Teeter and Food Lion don't consistently stock; standard soy sauce and dry sherry work but shift the flavor profile. The stated 32 minutes ignores marinating and prepping ginger and chiles, so expect closer to 50 minutes total. At roughly $2.50 to $3.00 per serving, peanut oil and peanuts drive the cost, and the dish doesn't reheat well once the peanuts soften. The recipe suits a weeknight only if you shop ahead or have Asian ingredients on hand, or accept the substitution tradeoff.
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