Description
A bold-flavored, crispy fried chicken dish coated in a spicy, sweet, and tangy sauce with crunchy peanuts. Perfect for quick weeknight dinners or family gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 large egg, room temperature
- Salt and pepper to taste
- Vegetable oil for frying (peanut oil preferred)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar (or balsamic vinegar)
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 4–5 dried red chilies, halved and seeds removed (optional)
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 3 green onions, sliced (white and green parts separated)
- 1/2 cup roasted peanuts (unsalted or lightly salted)
Instructions
- Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
- Whisk the egg until frothy in a medium bowl. Place cornstarch in another bowl.
- Dip each chicken piece first into the egg, then coat thoroughly with cornstarch. Set aside on a wire rack or plate.
- Pour about 2 inches of vegetable oil into a wok or deep skillet. Heat over medium-high until oil reaches 350°F (175°C).
- Fry the chicken in batches until the outside is light golden but not fully cooked, about 5-6 minutes. Remove and drain on paper towels.
- Increase heat slightly and fry the chicken again in batches until deep golden and super crispy, about 3-4 minutes. Drain and set aside.
- In a small bowl, whisk together soy sauce, dark soy sauce, black vinegar, hoisin sauce, sugar, and cornstarch slurry. Set aside.
- Remove excess oil from wok, leaving about 1 tablespoon. Heat over medium heat.
- Add dried chilies, minced garlic, and ginger. Stir-fry until fragrant, about 2 minutes, being careful not to burn the garlic.
- Add the sauce mixture to the aromatics. Stir constantly until the sauce thickens and bubbles, about 3 minutes.
- Return the crispy chicken to the wok, tossing quickly to coat evenly in the sauce.
- Add roasted peanuts and the white parts of green onions. Stir to combine.
- Remove from heat and sprinkle with green parts of the green onions. Serve immediately.
Notes
Double frying the chicken ensures a crispy texture that holds up well when coated in sauce. Patting the chicken dry before coating is essential to avoid sogginess. Adjust the number of dried chilies to control heat. If sauce thickens too much, add a splash of water to loosen it. For gluten-free, substitute soy sauce with tamari and cornstarch with rice flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 400
- Fat: 20
- Carbohydrates: 15
- Protein: 30
Keywords: Kung Pao Chicken, Spicy Chicken, Crispy Chicken, Chinese Recipe, Easy Dinner, Weeknight Meal, Double Fried Chicken