Main Course · Lunch · Dinner · Chinese ·

Spicy Sichuan Kung Pao Chicken with Peanuts

Name: Spicy Sichuan Kung Pao Chicken with Peanuts
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Boneless skinless chicken thighs, 500g, diced; Soy sauce, 1 tablespoon; Shaoxing wine, 1 tablespoon; Cornstarch, 1 teaspoon; Dark soy sauce, 2 teaspoons; Oyster sauce, 1 tablespoon; Sugar, 2 teaspoons; Black vinegar, 2 tablespoons; Light soy sauce, 1 tablespoon; Water, 1 tablespoon; Sesame oil, 1/2 teaspoon; Cornstarch, 1 teaspoon; Vegetable oil, 2 tablespoons; Garlic, minced, 3 cloves; Ginger, minced, 1-inch piece; Dried red chilies, de-seeded and chopped, 8; Sichuan peppercorns, toasted, 1 tablespoon; Red bell pepper, diced, 1; Unsalted roasted peanuts, 100g; Scallions, chopped, 4

This Spicy Sichuan Kung Pao Chicken blends chicken, peanuts, and vegetables in a tantalizing spicy sauce, embodying the essence of Sichuan cuisine.

4.6(617 reviews)

·By Ethan Brooks·June 22, 2025

Spicy Sichuan Kung Pao Chicken with Peanuts — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken

For the Marinade

For the Sauce

For the Stir-Fry

Nutrition

Per serving

Calories: 532 kcal
Protein: 36 g
Carbs: 14.25 g
Fat: 37.25 g
Fiber: 4 g

Whole recipe

Total

Calories: 2127 kcal
Protein: 144 g
Carbs: 57 g
Fat: 149 g
Fiber: 16 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Boneless skinless chicken thighs 500g, diced	1100	113	0	70	0
Soy sauce 1 tablespoon	8	1	1	0	0
Shaoxing wine 1 tablespoon	14	0	1	0	0
Cornstarch 1 teaspoon	10	0	2	0	0
Dark soy sauce 2 teaspoons	10	1	1	0	0
Oyster sauce 1 tablespoon	9	0	2	0	0
Sugar 2 teaspoons	32	0	8	0	0
Black vinegar 2 tablespoons	10	0	2	0	0
Light soy sauce 1 tablespoon	10	1	1	0	0
Water 1 tablespoon	0	0	0	0	0
Sesame oil 1/2 teaspoon	20	0	0	2	0
Cornstarch 1 teaspoon	10	0	2	0	0
Vegetable oil 2 tablespoons	240	0	0	27	0
Garlic, minced 3 cloves	12	0	3	0	0
Ginger, minced 1-inch piece	5	0	1	0	0
Dried red chilies, de-seeded and chopped 8	10	0	2	0	1
Sichuan peppercorns, toasted 1 tablespoon	20	1	4	1	2
Red bell pepper, diced 1	31	1	7	0	2
Unsalted roasted peanuts 100g	567	26	16	49	9
Scallions, chopped 4	19	1	4	0	2

These are estimated values and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine chicken and marinade
In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch.
2
Marinate chicken
Let marinate for at least 20 minutes in the refrigerator.
3
Prepare marinade
Mix dark soy sauce, oyster sauce, and sugar in a separate bowl.

Preparing the Sauce

1
Whisk sauce ingredients
In a small bowl, whisk together black vinegar, light soy sauce, water, sesame oil, and cornstarch.
2
Set aside
Set the sauce aside for later use.
3
Prep stir-fry ingredients
Have all the stir-fry ingredients ready to go, as the cooking process is quick.

How to Make Spicy Sichuan Kung Pao Chicken with Peanuts

Total time: 2 h · Yields 4 servings

1
Searing the Chicken
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add marinated chicken and sear until browned. Remove and set aside.
2
Building Flavor
Add the remaining oil to the wok. Sauté garlic, ginger, dried chilies, and Sichuan peppercorns until fragrant.
3
Final Assembly
Return chicken to the wok, add bell pepper and peanuts, pour in the prepared sauce, and stir-fry until well-coated.