Spicy Kung Pao Chicken Skewers: A Fiery Chinese Street Food Delight!
4
servings20
minutes12
minutes320
kcal32
minutes🔥 Bring the bold flavors of Sichuan cuisine to your next BBQ with these smoky, spicy Kung Pao Chicken Skewers! 🔥 A street-food twist on the beloved Chinese classic! Juicy, marinated chicken chunks are skewered with vibrant bell peppers and roasted peanuts, then grilled to perfection before being slathered in a rich, spicy, and slightly sweet Kung Pao sauce. The smoky aroma, combined with the tingling numbing sensation from Sichuan peppercorns, creates an irresistible balance of spice, sweetness, and umami. Perfect for BBQs, weeknight dinners, or an exciting Asian-inspired meal!
Ingredients
- Marinated Chicken Skewers:
1.5 lbs 1.5 (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
2 tbsp 2 soy sauce
1 tbsp 1 Shaoxing wine (or dry sherry)
1 tbsp 1 oyster sauce
1 tbsp 1 cornstarch
1 tbsp 1 sesame oil
1 tsp 1 Sichuan peppercorns, toasted & ground
1 tsp 1 crushed red pepper flakes (adjust to spice preference)
1 clove 1 garlic, minced
1 1 -inch ginger, minced
- Vegetables & Garnishes:
1 1 red bell pepper, cut into 1-inch pieces
1 1 green bell pepper, cut into 1-inch pieces
1 small 1 red onion, cut into chunks
½ cup roasted peanuts
2 2 stalks green onions, chopped (for garnish)
- Toasted sesame seeds (optional)
Kung Pao Glaze:
2 tbsp 2 soy sauce
1 tbsp 1 hoisin sauce
1 tbsp 1 honey (or brown sugar)
1 tbsp 1 black vinegar (or rice vinegar)
1 tsp 1 dark soy sauce (for color)
½ tsp Sichuan peppercorns, toasted & ground
½ tsp red pepper flakes
1 tsp 1 cornstarch mixed with 1 tbsp water (slurry for thickening)
Directions
- Step 1: Marinate the Chicken
- In a large mixing bowl, combine soy sauce, Shaoxing wine, oyster sauce, cornstarch, sesame oil, garlic, ginger, ground Sichuan peppercorns, and red pepper flakes.
- Add chicken pieces and toss until evenly coated. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).
- Step 2: Prepare the Skewers
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread marinated chicken pieces, bell peppers, and red onion chunks onto skewers, alternating ingredients for a colorful look.
- Step 3: Make the Kung Pao Glaze
- In a small saucepan, mix soy sauce, hoisin sauce, honey, black vinegar, dark soy sauce, Sichuan peppercorns, and red pepper flakes over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens slightly (about 2 minutes). Remove from heat and set aside.
- Step 4: Grill the Skewers
- Preheat the grill (or grill pan) over medium-high heat. Lightly oil the grates.
- Place skewers on the grill and cook for 4-5 minutes per side, turning occasionally, until the chicken is cooked through and slightly charred.
- Baste with the Kung Pao glaze in the last 2 minutes of cooking, flipping once to caramelize.
- Step 5: Garnish & Serve
- Remove skewers from the grill and sprinkle with roasted peanuts, green onions, and sesame seeds.
- Serve hot with steamed rice, chili oil, or extra Kung Pao sauce on the side. Enjoy!
Notes
- 🌟 Pro Tips for the Best Kung Pao Chicken Skewers
✅ Toast the Sichuan Peppercorns – Lightly toast them before grinding for an enhanced citrusy, numbing effect.
✅ Use Chicken Thighs – They stay juicier than breasts and absorb more flavor.
✅ Control the Spice – Adjust red pepper flakes and Sichuan pepper to your taste.
✅ Caramelization Magic – Brush on extra sauce at the end for a delicious sticky glaze.
Nutrition Facts
- Chloride: 2mg
