This iconic Sichuan-inspired dish features tender, perfectly cooked chicken cubes tossed with roasted peanuts and vibrant bell peppers in a bold, tangy sauce with a hint of heat that will have you craving more with every bite. The combination of sweet, sour, spicy, and nutty flavors creates an irresistible balance that tastes even better than your favorite takeout. Restaurant-quality results in under 30 minutes make this the ultimate weeknight dinner.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
meatspicyquickfamily
Ingredients
700 gchicken breast
150 groasted peanuts
2 piecesred bell pepper
45 mlsoy sauce
30 mlrice vinegar
15 mlsesame oil
20 gsugar
60 mlvegetable oil
4 piecesgarlic cloves
15 gginger root
6 piecesdried chili peppers
15 gcornstarch
Instructions
1PREPARE THE CHICKEN: Cut 700g of chicken breast into bite-sized cubes (approximately 2cm). Pat them dry with paper towels to remove excess moisture, which will help achieve better browning during cooking. In a small bowl, toss the chicken cubes with 15g cornstarch and a pinch of salt, coating evenly to create a light protective layer that keeps the meat tender.
2MAKE THE SAUCE: In a small bowl, whisk together 45ml soy sauce, 30ml rice vinegar, 20g sugar, and 15ml sesame oil until the sugar fully dissolves. This sauce is the heart of the dish, creating the perfect balance of umami, tang, and sweetness. Set aside until ready to use, as this allows the flavors to meld beautifully.
3PREP THE VEGETABLES AND AROMATICS: Cut 2 red bell peppers into bite-sized chunks approximately 2cm square. Mince 4 garlic cloves finely and grate 15g of fresh ginger root. Break 6 dried chili peppers in half lengthwise, removing the seeds if you prefer less heat while keeping the deep chili flavor. Have all ingredients prepped and within arm's reach before cooking begins.
4SEAR THE CHICKEN: Heat 30ml vegetable oil in a large wok or heavy-bottomed skillet over high heat until it shimmers and just begins to smoke (approximately 2-3 minutes). Working in batches to avoid overcrowding, add the cornstarch-coated chicken cubes and sear for 3-4 minutes until golden brown on all sides but not fully cooked through. The internal temperature should reach 165°F (74°C) by the end of cooking, so do not fully cook now. Transfer to a plate and set aside.
5BUILD THE AROMATICS AND ADD PEPPERS: In the same wok, add the remaining 30ml vegetable oil and reduce heat to medium-high. Add the minced garlic, grated ginger, and dried chili peppers, stirring constantly for 30-45 seconds until fragrant but not browned, releasing their essential oils into the oil. Immediately add the red bell pepper chunks and stir-fry for 2-3 minutes until they become tender-crisp with slight charring on the edges.
6COMBINE AND FINISH: Return the seared chicken to the wok and immediately pour in the prepared sauce, stirring continuously to coat everything evenly. Add 150g roasted peanuts and toss everything together for 2-3 minutes over medium-high heat until the sauce thickens slightly and coats the chicken beautifully. The sauce should have a glossy appearance and light syrup-like consistency. Taste and adjust seasoning with extra soy sauce or vinegar as needed.
7SERVE IMMEDIATELY: Transfer the Kung Pao Chicken to serving bowls or plates and garnish with a drizzle of sesame oil and extra peanuts if desired. Serve immediately over steamed jasmine rice or with crispy noodles to soak up the delicious sauce. The dish is best enjoyed hot, as the sauce loses its perfect consistency as it cools, so bring everything to the table while piping hot.