Entree: Indonesia – Chinese-Indonesian – Ayam Kung Pao (Stir-fried Indonesian-style spicy chicken with peanuts and sweet-savory sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.54 cm) pieces
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tsp (5 ml) sesame oil (for marinade)
- 1 tbsp (8 g) cornstarch (for marinade)
- 2 tbsp (30 ml) vegetable oil or other neutral oil, plus extra for stir-frying
- 6–8 dried red chilies, stems removed (adjust to taste)
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed (optional)
- 3 garlic cloves, minced (approx. 5/16 oz (9 g))
- 1 tbsp (6 g) fresh ginger, minced
- 4 scallions, cut into 1-inch (2.54 cm) pieces (approx. 2 1/8 oz (60 g))
- 1/2 cup (75 g) roasted unsalted peanuts
- 2 tbsp (30 ml) kecap manis (Indonesian sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1/4 cup (60 ml) chicken stock or water
- 1 tsp (4 g) brown sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Cooked jasmine rice for serving
- Salt to taste

Show original ingredient measurements

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tsp (5 ml) sesame oil (for marinade)
- 1 tbsp (8 g) cornstarch (for marinade)
- 2 tbsp (30 ml) vegetable oil or other neutral oil, plus extra for stir-frying
- 6–8 dried red chilies, stems removed (adjust to taste)
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed (optional)
- 3 garlic cloves, minced (approx. 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 4 scallions, cut into 1-inch pieces (approx. 60 g)
- 1/2 cup (75 g) roasted unsalted peanuts
- 2 tbsp (30 ml) kecap manis (Indonesian sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1/4 cup (60 ml) chicken stock or water
- 1 tsp (4 g) brown sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Cooked jasmine rice for serving
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the 1 tbsp (15 ml) light soy sauce, 1 tsp (5 ml) sesame oil, and 1 tbsp (15 ml) cornstarch in a bowl. Add the chicken pieces, toss to coat, and let marinate 15–20 minutes.
2. In a small bowl mix the kecap manis, 1 tbsp (15 ml) light soy sauce, rice vinegar, chicken stock, and brown sugar; set the sauce aside.
3. Heat a wok or large skillet over high heat until very hot. Add 2 tbsp (30 ml) vegetable oil and swirl. When oil is shimmering, add dried chilies and crushed Sichuan peppercorns and stir-fry briefly (30 seconds) until fragrant, taking care not to burn the chilies.
4. Add the marinated chicken in a single layer and stir-fry until the exterior is golden and chicken is nearly cooked through, about 4–6 minutes. Remove the chicken and set aside.
5. In the same wok add a touch more oil if needed, then add minced garlic and ginger and stir 30 seconds. Add scallions and roasted peanuts and stir 1 minute.
6. Return the chicken to the wok, pour in the prepared sauce, and bring to a simmer. Stir the cornstarch slurry, add to the wok, and cook until the sauce thickens and coats the chicken, about 1–2 minutes. Adjust salt or sweetness as needed.
7. Remove from heat and serve immediately over steamed jasmine rice.

1. Combine the 1 tbsp light soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch in a bowl. Add the chicken pieces, toss to coat, and let marinate 15–20 minutes.
2. In a small bowl mix the kecap manis, 1 tbsp light soy sauce, rice vinegar, chicken stock, and brown sugar; set the sauce aside.
3. Heat a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl. When oil is shimmering, add dried chilies and crushed Sichuan peppercorns and stir-fry briefly (30 seconds) until fragrant, taking care not to burn the chilies.
4. Add the marinated chicken in a single layer and stir-fry until the exterior is golden and chicken is nearly cooked through, about 4–6 minutes. Remove the chicken and set aside.
5. In the same wok add a touch more oil if needed, then add minced garlic and ginger and stir 30 seconds. Add scallions and roasted peanuts and stir 1 minute.
6. Return the chicken to the wok, pour in the prepared sauce, and bring to a simmer. Stir the cornstarch slurry, add to the wok, and cook until the sauce thickens and coats the chicken, about 1–2 minutes. Adjust salt or sweetness as needed.
7. Remove from heat and serve immediately over steamed jasmine rice.