Print

Crispy Kung Pao Chicken Recipe Easy Homemade with Peanuts and Chili Peppers

crispy Kung Pao chicken - featured image
Print Recipe

A quick and easy crispy Kung Pao chicken recipe featuring juicy chicken thighs, a spicy and nutty sauce, and roasted peanuts for a satisfying crunch. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp soy sauce (for marinade)
  • 1 tbsp Shaoxing wine or dry sherry (for marinade)
  • 1 tsp cornstarch (for marinade)
  • 3 tbsp cornstarch (for batter)
  • Oil for frying (peanut oil or vegetable oil, enough for deep frying)
  • 2 tbsp soy sauce (for sauce)
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese black vinegar or rice vinegar
  • 1 tbsp hoisin sauce
  • 1½ tsp sugar
  • 2 tsp cornstarch mixed with 3 tbsp water (cornstarch slurry)
  • 4–5 dried red chili peppers, halved and seeds removed
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 3 green onions, sliced (white and green parts separated)
  • ½ cup (75 g) unsalted roasted peanuts

Instructions

  1. Marinate the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix well and let rest for 15 minutes.
  2. Toss marinated chicken pieces in 3 tbsp cornstarch until evenly coated.
  3. Heat about 2 inches of peanut or vegetable oil in a deep frying pan or pot to 350°F (175°C).
  4. Fry chicken pieces in batches for 4-5 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm if needed.
  5. Whisk together 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp vinegar, 1 tbsp hoisin sauce, 1½ tsp sugar, and cornstarch slurry. Set aside.
  6. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add dried chili peppers and stir for 30 seconds until fragrant.
  7. Add minced garlic, ginger, and the white parts of green onions. Stir quickly for another 30 seconds.
  8. Return fried chicken to the wok. Pour in the sauce and stir briskly to coat all pieces. Cook for 1-2 minutes until sauce thickens and glazes the chicken.
  9. Add roasted peanuts and the green parts of the sliced green onions. Stir for 30 seconds to combine.
  10. Serve immediately with steamed rice or a vegetable side.

Notes

Keep sauce ingredients prepped before frying as the stir-fry process moves quickly. Maintain oil temperature at 350°F for best crispiness. If sauce thickens too much, add a splash of water or broth to loosen. For gluten-free, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free. Peanuts can be substituted with cashews or almonds. Adjust chili quantity to taste.

Nutrition

Keywords: Kung Pao chicken, crispy chicken, Chinese recipe, spicy chicken, peanuts, easy dinner, homemade Kung Pao

Find it online: https://blairrecipes.com/crispy-kung-pao-chicken-recipe-easy-homemade-with-peanuts-and-chili-peppers/