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Classic Kung Pao Chicken with Steamed Jasmine Rice
A 43-minute Chinese dinner for 4 — 680 calories per serving.
per serving, estimated
A bold Sichuan stir-fry of tender chicken, roasted peanuts, and dried chilies in a glossy sweet-spicy-tangy sauce, served alongside fluffy jasmine rice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Classic Kung Pao Chicken
- 1½ pounds boneless skinless chicken thighs (cut into 3/4-inch pieces)
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon Shaoxing rice wine (for marinade)
- 2 tablespoons cornstarch (divided; 1 tbsp for marinade, 1 tbsp for sauce)
- 1 teaspoon sesame oil (for marinade)
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon dark soy sauce (for sauce)
- 2 tablespoons Chinkiang black vinegar
- 1½ tablespoons sugar
- 3 tablespoons chicken stock
- 10 dried red Sichuan chilies (stems trimmed, seeds shaken out)
- 1 teaspoon Sichuan peppercorns
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (peeled and minced)
- 4 scallions (white and light green parts cut into 3/4-inch pieces)
- ½ cup roasted unsalted peanuts
- 3 tablespoons vegetable oil (such as vegetable or avocado oil)
Steamed Jasmine Ricebase
- 1½ cups jasmine rice (rinsed until water runs clear)
- 2¼ cups water
- ¼ teaspoon Kosher salt
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Classic Kung Pao Chicken
- In a medium bowl, combine 1½ lb chicken thigh pieces with 2 tablespoons soy sauce, 1 tablespoon Shaoxing rice wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil; toss well and let marinate for 10 minutes. 12 min
- In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Chinkiang black vinegar, 1½ tablespoons sugar, 3 tablespoons chicken stock, and 1 tablespoon cornstarch until smooth; set aside. 3 min
- Mince 4 garlic cloves and 1 tablespoon fresh ginger; trim stems from 10 dried Sichuan chilies and shake out the seeds. 5 min
- Timing-sensitive step. Heat 3 tablespoons neutral oil in a wok or large skillet over high heat until shimmering; add the dried chilies and 1 teaspoon Sichuan peppercorns and stir-fry for 30 seconds until fragrant and the chilies begin to darken. 2 min
- Timing-sensitive step. Add the marinated chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry for another 3 minutes until the pieces are cooked through and lightly charred at the edges. 5 min
- Timing-sensitive step. Push the chicken to the side of the wok, add the garlic and ginger to the center, and stir-fry for 30 seconds until fragrant.
- Timing-sensitive step. Add the scallion pieces and pour the sauce over everything; toss constantly for 1–2 minutes until the sauce thickens and coats the chicken in a glossy glaze. 2 min
- Remove the wok from heat, fold in ½ cup roasted peanuts, and transfer to a serving dish. 2 min
Steamed Jasmine Ricebase
- Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, swirling, until the water runs clear. 3 min
- Combine the rinsed rice, 2¼ cups water, and ¼ teaspoon kosher salt in a medium saucepan; bring to a boil over high heat, then reduce to the lowest possible simmer, cover tightly, and cook for 15 minutes. 18 min
- Remove from heat and let the rice steam, covered, for 10 minutes; fluff with a fork and serve. 10 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.