Kung Pao Chicken
Bold, savory, properly spicy kung pao with seared chicken, crisp peppers and zucchini, and dry-toasted peanuts for crunch. The sauce is the real thing, soy, vinegar, a little honey, chili to taste, without the slick of oil the takeout version swims in.
Method
-
Toast the peanuts in a dry wok over medium heat for 2 to 3 minutes until fragrant. Remove.
💡 Tip: Watch them. They go from toasted to burnt without warning. -
Turn the heat to high, add the oil, and sear the chicken in two batches until golden and just cooked. Remove.
-
Stir-fry the peppers and zucchini for 3 minutes, then the garlic and ginger for 30 seconds.
💡 Tip: Keep the veg crisp. It finishes in the sauce. -
Whisk the soy, vinegar, honey, and sambal, pour in, and bring to a bubble. Stir in the cornstarch slurry until glossy, then return the chicken and peanuts and toss for a final minute. Top with scallions.
Notes
Dry-toast the peanuts in the pan before you start. Deeper flavor, zero added oil.
Control the heat with the sambal or chili flakes, one teaspoon is warm, a tablespoon is takeout-hot.
Cut the chicken and veg the same size so everything cooks in the same few minutes.
Nutrition is for the stir-fry. Rice on the side is extra, count it.
Nutrition Information
| Calories | 335kcal |
| Total Fat | 13g |
| Total Carbohydrates | 15g |
| Protein | 39g |
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Frequently Asked Questions
How close is this to restaurant kung pao?
The flavor mechanics are identical, savory soy, tangy vinegar, sweetness, chili, Sichuan-style heat, peanuts. What is missing is the deep-fried chicken and the quarter cup of oil, which is where most of the calories were hiding.
Can I use chicken thighs?
Yes, they stay juicier and add a few grams of fat per serving. Trim them well and the difference is modest.
What about peanut allergies?
Cashews or toasted sunflower seeds give a similar crunch. The dish survives without any nuts too, it just loses its signature texture.
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