chicken:

1 lb. chicken, cubed
1/2 tsp. baking soda

  • toss chicken with baking soda and rest 30-45 seconds

1 tbsp. soy sauce
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black or sichuan pepper

  • add remaining ingredients and set aside (can be refrigerated up to overnight)

sauce:

2 tbsp. soy sauce
1 tbsp. black or balsamic vinegar
1 tbsp. rice wine
2 tsp. sugar
1 tsp. cornstarch
2 cloves of garlic, minced
1 tsp. ground ginger

  • stir in small bowl and set aside

stir fry:

3 tbsp. neutral oil
1/2 tsp. red pepper flakes (or 1/4 cup small dried chilies)
1 zucchini, sliced, salted, and dried
1 poblano or bell pepper, cubed

  • combine oil and chilies over medium heat in wok or large pot
  • cook until sizzling and browned, about 15 seconds, then push to side of pan
  • add chicken stir fry until browned
  • add zucchini and pepper and stir fry a few minutes

1/2 cup peanuts
4 scallions, sliced

  • add to the pot and cook for 2 minutes
  • add sauce and stir until sauce thickens

source: https://cooking.nytimes.com/recipes/1023351-easy-kung-pao-chicken

11/04/2025: trying yet another kung pao recipe — finally like this one enough to call it kung pao and confirm it. much simpler than most, based on a very simple nytimes recipe, with a few additions from the comments (adding peanuts, scallions, rice wine, garlic, and ginger).

04/18/2026: added baking soda to the marinade, and added zucchini/bell pepper like chopstix la jolla. this is the best kung pao i have made at home.