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Kung Pao Chicken Recipe Easy Takeout Style with Crispy Peanuts

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This easy Kung Pao Chicken recipe brings bold, takeout-style flavor to your kitchen with juicy chicken, crispy peanuts, and smoky chilies in a sweet, savory, and spicy sauce. Perfect for weeknight dinners or impressing guests, it’s customizable, quick, and packed with crunch.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into 3/4-inch cubes (or chicken breasts)
  • 1 tbsp low-sodium soy sauce
  • 1 tsp Shaoxing wine or dry sherry (or apple juice)
  • 1 tsp cornstarch
  • 1/2 tsp toasted sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce (optional, for color and umami)
  • 2 tbsp rice vinegar or Chinese black vinegar (or balsamic vinegar)
  • 1 1/2 tbsp sugar (brown sugar preferred)
  • 1 tbsp hoisin sauce
  • 1 tbsp water or chicken broth
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil (peanut or canola oil)
  • 8–12 dried red chilies (Sichuan or arbol, halved and seeds removed for less heat)
  • 1/2 cup unsalted roasted peanuts (or cashews)
  • 3–4 cloves garlic, minced
  • 1-inch fresh ginger, peeled and minced
  • 4–5 scallions, sliced into 1-inch pieces (white and green parts separated)
  • 1 small red bell pepper, diced (optional)
  • 1 tsp Sichuan peppercorns, lightly crushed (optional)

Instructions

  1. In a medium bowl, combine chicken thighs, soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix until coated and let marinate while prepping other ingredients.
  2. In a small bowl, whisk together light soy sauce, dark soy sauce, vinegar, sugar, hoisin sauce, water or broth, and cornstarch until smooth. Set aside.
  3. Heat 1 tbsp oil in a wok or large skillet over medium heat. Add peanuts and dried chilies, stirring constantly until peanuts are golden and chilies darken slightly (2-3 minutes). Remove and set aside.
  4. Increase heat to high and add remaining 1 tbsp oil. Add marinated chicken in a single layer. Sear for 1 minute without stirring, then stir-fry until cooked through and lightly browned (3-4 minutes).
  5. Add garlic, ginger, Sichuan peppercorns (if using), and white parts of scallions. Stir-fry for 1-2 minutes until fragrant. Add bell pepper if using and cook until just tender-crisp.
  6. Stir sauce and pour into pan. Stir constantly as sauce bubbles and thickens (1-2 minutes). Return peanuts and chilies to wok, add green scallion tops, and toss to coat.
  7. Remove from heat and serve immediately over steamed rice or noodles. Garnish with extra peanuts and scallions if desired.

Notes

For gluten-free, use tamari or coconut aminos and gluten-free hoisin. Adjust chilies for spice level and swap in extra veggies or cashews for variation. Marinate chicken for juiciness and toast peanuts for maximum crunch. Serve hot for best texture; store leftovers in fridge up to 3 days and add fresh peanuts when reheating.

Nutrition

Keywords: Kung Pao Chicken, Chinese takeout, stir-fry, peanuts, spicy chicken, easy dinner, weeknight meal, Asian cuisine, gluten-free option, dairy-free

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