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Flavorful Szechuan Spicy Kung Pao Chicken with Roasted Peanuts

Szechuan Spicy Kung Pao Chicken - featured image
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A bold and spicy homemade Kung Pao chicken recipe featuring tender chicken thighs, crunchy roasted peanuts, and a perfectly balanced sweet, salty, spicy, and tangy sauce. Ready in about 30 minutes, it’s perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup unsalted roasted peanuts
  • 1 green bell pepper, diced
  • 3–4 dried red chilies (adjust for heat preference)
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp Chinese black vinegar or rice vinegar
  • 1 tbsp hoisin sauce (ensure gluten-free if needed)
  • 1 tbsp chili paste like Doubanjiang
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 2 tbsp vegetable or peanut oil

Instructions

  1. Marinate the chicken by combining chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt. Toss well and set aside for 10 minutes.
  2. Prepare the sauce by whisking together remaining soy sauce, black vinegar, hoisin sauce, chili paste, sugar, toasted sesame oil, and the cornstarch-water slurry. Set aside.
  3. If peanuts are not roasted, spread them on a baking sheet and roast in a 350°F oven for 5 to 7 minutes until golden and fragrant. Let cool.
  4. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and stir-fry until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
  5. In the same pan, add more oil if needed. Stir-fry dried red chilies, minced garlic, and grated ginger quickly until fragrant, about 30 seconds. Add diced bell pepper and cook until bright and slightly tender, about 2 minutes.
  6. Return chicken to the pan. Pour in the sauce and stir constantly as it thickens and coats the chicken and vegetables evenly. Toss in roasted peanuts and sliced green onions last. Cook for another minute until heated through and glossy.
  7. Serve immediately with steamed rice or your favorite sides.

Notes

Keep heat high but controlled during stir-frying to get a good sear without burning the sauce. If sauce thickens too quickly, add a splash of water to loosen it. For gluten-free, use tamari and gluten-free hoisin sauce. Adjust dried chilies and chili paste to control heat level. Toss peanuts in last to maintain crunch.

Nutrition

Keywords: Kung Pao Chicken, Szechuan, Spicy Chicken, Asian Stir Fry, Roasted Peanuts, Easy Dinner, Weeknight Meal

Find it online: https://tessierecipes.com/flavorful-szechuan-spicy-kung-pao-chicken-recipe-easy-homemade-with-roasted-peanuts/