Kung Pao Chicken with Peanuts and Dried Chiles

Steps

1. Step 1

   Put the rice and water in a saucepan with a tight lid. Bring to a boil over high heat, then cover, turn the heat to low and cook 15 minutes. Take it off the heat and let it sit, covered, while you cook the chicken.

   20 min, hands-off

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
2. Step 2

   In a bowl, toss the chicken cubes with the soy sauce, Shaoxing wine, cornstarch and sesame oil until every piece is slick and coated. Let it sit at room temperature while you prep everything else, at least 15 minutes.

   15 min, hands-off

   • 1 1/2 lb boneless skinless chicken thighs
   • 1 tbsp soy sauce
   • 1 tbsp Shaoxing wine (or dry sherry)
   • 1 tbsp cornstarch
   • 1 tsp toasted sesame oil
3. Step 3

   In a small bowl, stir together the soy sauce, Shaoxing wine, black vinegar, sugar, sesame oil, cornstarch and water until the sugar and cornstarch dissolve. Set it next to the stove.

   3 min

   • 3 tbsp low-sodium soy sauce
   • 1 tbsp Shaoxing wine (or dry sherry)
   • 2 tbsp Chinkiang black vinegar
   • 1 tbsp granulated sugar
   • 1 tsp toasted sesame oil
   • 2 tsp cornstarch
   • 3 tbsp water or chicken broth
4. Step 4

   Have the garlic, ginger, scallion whites and greens, chiles, peppercorns and peanuts in small bowls by the stove. Stir-frying goes fast and there is no time to chop once it starts.

   5 min

   • 2 tsp Sichuan peppercorns
   • 8–10 dried red chiles, such as Tianjin or chile de árbol
   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • the rest of the scallions
   • 3/4 cup roasted unsalted peanuts
5. Step 5

   Heat a wok or large skillet over high heat until it just starts to smoke. Add 2 tbsp of the oil, then spread the chicken out in a single layer. Leave it alone 1 1/2 minutes to brown, then stir-fry 2 minutes more until just cooked through. Scrape it onto a plate.

   4 min

   • 1 1/2 lb boneless skinless chicken thighs
   • 2 tbsp neutral oil, such as peanut or canola
6. Step 6

   Turn the heat to medium. Add the remaining 1 tbsp oil, then the Sichuan peppercorns and dried chiles. Stir constantly for about 30 seconds, until the chiles darken a shade and smell toasty — don't let them blacken or the dish turns bitter. Add the garlic, ginger and scallion whites and stir-fry 30 seconds more.

   1 min

   • 1 tbsp neutral oil, such as peanut or canola
   • 2 tsp Sichuan peppercorns
   • 8–10 dried red chiles, such as Tianjin or chile de árbol
   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • 6 scallions
7. Step 7

   Return the chicken and any juices to the pan. Stir the sauce again to loosen the cornstarch, pour it in, and turn the heat back to high. Toss constantly for about 1 minute, until the sauce thickens and coats the chicken in a glossy layer.

   2 min

   • 3 tbsp low-sodium soy sauce
   • 1 1/2 lb boneless skinless chicken thighs
8. Step 8

   Take the pan off the heat and stir in the peanuts and most of the scallion greens. Fluff the rice and serve the kung pao over it, scattered with the remaining greens. The whole chiles are for flavor and aroma — eat around them.

   2 min

   • 1 1/2 cups jasmine rice
   • the rest of the scallions
   • 3/4 cup roasted unsalted peanuts

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026