Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Chinese, Thai
Ingredients: 1 pound boneless, skinless chicken thighs; 1 tablespoon light soy sauce; ½ tablespoon dark soy sauce; ½ tablespoon Shaoxing wine; ½ tablespoon vegetable oil; 1 teaspoon cornstarch; white pepper to taste; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons Shaoxing wine; ¾ tablespoon Chinese black vinegar; 2 tablespoons honey; ⅓ cup chicken broth or water; 1 ½ teaspoon cornstarch; 2 tablespoons vegetable oil more as needed; ½ cup peanuts with or without skin; ½ red bell pepper cut into bite-sized pieces; ½ green bell pepper cut into bite-sized pieces; 3 green onions sliced; 3 garlic cloves minced; ½ teaspoon minced ginger; 5 dried chilies cut into pieces without seeds; ½ teaspoon ground Sichuan pepper more to taste; white or black pepper to taste

1 step

Prep:15minCook:15min

This kung pao chicken is sweet, sticky, spicy, and delicious! The recipe is perfect for making the best take-out style kung pao chicken with tender chicken pieces and the tastiest kung pao stir-fry sauce at home.

Kung Pao Chicken

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Ingredients

Chicken Marinade

Kung Pao Sauce

Stir Fry Ingredients

Instructions

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