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Crispy Kung Pao Chicken Recipe Easy Homemade with Roasted Peanuts

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A quick and easy crispy Kung Pao chicken with roasted peanuts that delivers a perfect sweet, spicy, and crunchy flavor combination. This homemade recipe is perfect for weeknight dinners, potlucks, and family gatherings.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 large egg, beaten
  • 1/2 cup (60g) cornstarch
  • Vegetable oil (canola or peanut oil) for frying
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese black vinegar or balsamic vinegar
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp water or chicken broth
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 6–8 dried red chilies
  • 1/2 cup (70g) roasted peanuts (unsalted preferred)
  • 3 green onions, chopped (white and green parts separated)
  • 1 tsp Sichuan peppercorns (optional)

Instructions

  1. Marinate the chicken pieces with 2 tbsp soy sauce and 1 tbsp Shaoxing wine in a medium bowl. Let sit for 15 minutes.
  2. Whisk together 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp black vinegar, 2 tsp sugar, 1 tsp sesame oil, and 1 tbsp water or chicken broth in a small bowl. Set aside.
  3. Beat 1 large egg in a bowl. Place 1/2 cup cornstarch in another bowl. Dip each marinated chicken piece first in egg, then dredge in cornstarch until fully coated.
  4. Heat vegetable oil in a deep frying pan to about 2 inches depth over medium-high heat to approximately 350°F (175°C).
  5. Fry chicken pieces in batches for 4 to 5 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
  6. Remove excess oil from the wok, leaving about 1 tbsp. Heat over medium-high heat, add Sichuan peppercorns and dried red chilies, stir-fry for about 30 seconds until fragrant.
  7. Add minced garlic and ginger, stir constantly to avoid burning.
  8. Add fried chicken pieces, roasted peanuts, and prepared sauce to the wok. Stir quickly to coat evenly.
  9. Add the white parts of the green onions, stir for another 30 seconds, then remove from heat.
  10. Garnish with chopped green onion greens and serve immediately with steamed jasmine rice or noodles.

Notes

Maintain oil temperature at 350°F (175°C) for crispy chicken. Fry in batches to avoid overcrowding. Pat chicken dry before coating. Roast peanuts at home for best flavor. Sauce can be loosened with a splash of water if thickening too fast. For gluten-free, use tamari instead of soy sauce. Can bake chicken at 425°F (220°C) for 20 minutes as an alternative to frying.

Nutrition

Keywords: Kung Pao chicken, crispy chicken, roasted peanuts, Chinese recipe, easy dinner, stir-fry, spicy chicken

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