This Kung Pao Chicken Thighs recipe delivers a perfect balance of sweet, salty, tangy, and spicy flavors with juicy chicken and crunchy peanuts. Using thighs ensures a richer, more succulent result that won’t dry out. It’s a fast, aromatic weeknight meal with authentic Sichuan heat.

Love Kung Pao Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.

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Why You’ll Love This Kung Pao Chicken Thighs

• Juicier thighs: More flavorful and forgiving than breast meat.
• Perfectly balanced sauce: A careful mix of salty, sweet, and tangy.
• Authentic “mala” tingle: Signature numbing heat from chilies and Sichuan peppercorns.
• Incredibly versatile: Easily adjust heat, veggies, or make gluten-free.

Ingredients & Tools

• 600 g boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• 3 tbsp vegetable oil, divided
• 6–8 dried red chilies, halved and seeds shaken out (adjust to taste)
• 1 tsp Sichuan peppercorns
• 4 garlic cloves, thinly sliced
• 1-inch piece ginger, minced
• 3 spring onions, cut into 1-inch pieces (whites and greens separated)
• 1 red bell pepper, diced into 1-inch pieces
• 75 g roasted unsalted peanuts
• For the sauce: 3 tbsp soy sauce, 2 tbsp Chinkiang vinegar, 1 tbsp hoisin sauce, 1 tbsp sugar, 2 tsp cornstarch, 4 tbsp water

Tools: A wok or large, heavy-bottomed skillet, a small bowl for the sauce, and a set of measuring spoons.

Notes: Don’t skip the Shaoxing wine or Chinkiang vinegar if you can help it—they provide that deep, fermented complexity that makes the sauce truly special. A little goes a long way.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Get your mise en place ready. This dish cooks incredibly fast once you start, so having all your ingredients chopped, measured, and within arm’s reach is non-negotiable for a stress-free experience.
• Don’t be scared of the dried chilies. Halving them and shaking out the seeds removes a lot of the intense heat, leaving behind a beautiful smoky flavor and aroma without setting your mouth on fire.
• Use a neutral, high-smoke-point oil. Vegetable, canola, or peanut oil are perfect here. You’ll be cooking over high heat, and you don’t want the oil to break down and impart a bitter taste.
• What if I can’t find Sichuan peppercorns? Honestly, they’re a key flavor, but in a pinch, you could use a mix of black peppercorns and a tiny pinch of red pepper flakes for heat—though you’ll miss that unique numbing sensation.

How to Make Kung Pao Chicken Thighs

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month; sauce may separate slightly upon thawing.
• Reviving: Reheat in a skillet with a splash of water or stock to restore sauciness.

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — Its fluffy, slightly sticky texture is the perfect neutral base to soak up every last drop of that incredible Kung Pao sauce.
• Simple Cucumber Salad — Thinly sliced cucumbers with a light rice vinegar dressing provide a cool, crisp, and refreshing contrast to the spicy, savory chicken.
• Stir-fried Bok Choy with Garlic — A quick, green vegetable side adds freshness and balances the meal with its mild, slightly bitter flavor.

Drinks

• Jasmine Green Tea — Its floral, clean notes help cleanse the palate between bites and soothe the heat from the Sichuan peppercorns.
• A Light Lager — A crisp, cold beer like a lager or pilsner acts as a fantastic counterpoint to the dish’s complex spice and richness.
• Lychee Juice on Ice — The sweet, floral flavor of lychee is a classic pairing with Sichuan food, offering a sweet respite from the heat.

Something Sweet

• Mango Sticky Rice — The creamy, sweet, and tropical flavors are a dreamy way to finish the meal and cool down your taste buds.
• Lychee Sorbet — Incredibly light and refreshing, this sorbet is like a cool breeze after the fiery, numbing sensation of the Kung Pao.
• Fortune Cookies — A fun, classic ending that keeps the theme going and gives everyone a little something to look forward to.

Top Mistakes to Avoid

• Overcrowding the wok. If you add too much chicken at once, it will steam instead of sear, resulting in a grey, rubbery texture rather than beautifully browned, juicy pieces.
• Burning the aromatics. Garlic and ginger burn in a heartbeat. Add them after toasting the chilies and peppercorns, and keep them moving constantly for just 30 seconds until fragrant.
• Skipping the marinade. That quick 15-minute soak in cornstarch and wine is what gives the chicken its signature velvety texture in Chinese cooking. It’s a small step with a huge payoff.
• Adding the sauce ingredients separately. If you add the soy, vinegar, and cornstarch one by one to the wok, the sauce won’t emulsify properly and can become gloopy or separate.

Expert Tips

• Tip: For an extra layer of flavor, toast your Sichuan peppercorns in a dry pan for a minute before using them. This really wakes up their citrusy, numbing oils and makes their aroma even more pronounced.
• Tip: If you want a thicker, glossier sauce, let the finished dish sit off the heat for a minute before serving. The sauce will continue to thicken as it cools slightly, clinging even better to the chicken.
• Tip: To make this ahead, you can prep the chicken, chop all the vegetables, and mix the sauce the night before. Store them separately in the fridge, and dinner will be on the table in under 10 minutes.
• Tip: For a more dramatic presentation, garnish with a few extra whole dried chilies and a sprinkle of extra sliced spring onions right before serving.

FAQs

Can I make this with chicken breast instead?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breast cooks faster and is much leaner, so it can easily become dry and tough if overcooked. If using breast, reduce the initial stir-fry time to just 2-3 minutes total, and consider cutting the pieces slightly larger to help them retain moisture. The flavor will still be great, but you’ll lose some of the succulence that thighs provide.

Is this recipe very spicy?
It has a building, tingling heat rather than a sharp, intense burn. The dried chilies provide a smoky warmth, and the Sichuan peppercorns give that unique numbing sensation. You have full control, though! For a milder version, use fewer chilies and be sure to shake all the seeds out. For more fire, leave the seeds in or add a teaspoon of chili crisp at the end.

Can I make it gluten-free?
Yes, easily! Just ensure you’re using tamari or a certified gluten-free soy sauce, and double-check that your hoisin sauce is gluten-free (many brands are not). The rest of the ingredients are naturally gluten-free, so with those simple swaps, you’re all set for a delicious gluten-free meal.

What’s the best substitute for Shaoxing wine?
A dry sherry is your best bet, as it has a similar deep, slightly sweet, and complex flavor. If you don’t have that, you can use a dry white wine or even just skip it and add an extra tablespoon of chicken broth to the marinade, though you’ll miss a layer of flavor.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a wok or skillet over medium heat with a tiny splash of water or stock. This will gently steam it and bring the sauce back to life without making the chicken rubbery. Microwaving can make the peanuts soggy and the chicken tough.