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Kung Pao Chicken

Blossom Lady
Jun 03, 2022 03:12 PM
Kung Pao Chicken

Everyone’s favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!

Kung pao chicken. A takeout favorite I actually really like to make at home with all of the best flavors rolled into one – a little bit salty, sweet, sour and spicy.

This dish is absolutely restaurant-quality, and you can adjust the heat level to your liking – whether you want some extra spice in your life or you want it toned down a bit for the little ones. It is all good.Serve with a bowl of rice, garnished with some green onions and sesame seeds. You’ll be shocked to see how much better it tastes than takeout!


  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons Shaoxing wine
  • 2 teaspoons cornstarch
  • 3 tablespoons reduced sodium soy sauce, divided
  • 2 tablespoons canola oil, divided
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 1 cup diced red onion
  • 6-8 dried arbol chiles, stemmed and seeded
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ½ teaspoon Sichuan peppercorns, crushed
  • 1 ½ tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • ⅓ cup cocktail peanuts
  • 2 green onions, thinly sliced
  • ½ teaspoon toasted sesame seeds
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
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