Kung Pao Chicken Thighs Recipe

ingredients

3/4 pound boneless, skinless chicken thighs

Marinade
2 tablespoons oyster sauce
1 teaspoon cornstarch

Sauce
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar

Remaining Ingredients
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 ounce size) sliced bamboo shoots, drained
2 teaspoons cornstarch, DISSOLVED IN
1 tablespoon water
1/3 cup roasted peanuts

directions

Combine marinade ingredients in a bowl.

Cut chicken into 1-inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.

Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.

Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots. Stir-fry for 1 1/2 minutes.

Return chicken and chilies to wok and stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

nutrition data

357 calories, 20 grams fat, 29 grams carbohydrates, 17 grams protein per serving.

reviews & comments

dileo4 October 20, 2025

Planning to make this tonight.
dileo4 October 20, 2025

Which ingredients are the marinade and which are the sauce, or are they the same?
- CDKitchen Reply:
  
  The sauce and ingredients have headings breaking out what goes with what (we added some clarification for where the sauce ingredients stop)

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