How to Make Jet Tila's Kung Pao Chicken | Ready Jet Cook

The Chinese takeout icon has roots deep in Southwest China. A balanced Sichuan-style stir-fry with toasty chiles, mild numbing from peppercorns and a light, glossy sauce. Peanuts add crunch but shouldn’t dominate. Keep the heat high and pull the chiles once they darken, so the flavor stays bright rather than smoky. #ReadyJetCook #JetTila #FoodNetwork #KungPaoChicken Come back for new weekly episodes of #ReadyJetCook, Mondays! Get the recipe ► https://foodtv.com/4rpxec7 Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Kung Pao Chicken Recipe courtesy of Jet Tila Level: Easy Total: 40 min Active: 25 min Yield: 4 servings Ingredients Marinade and Velveting: 1 1/2 pounds (680 grams) boneless, skinless chicken thighs, cut into 1-inch dice 1 tablespoon (8 grams) cornstarch 1 tablespoon (15 milliliters) neutral oil 1 tablespoon (15 milliliters) dark soy sauce 1 teaspoon (5 grams) baking soda Sauce: 1/2 cup (120 milliliters) chicken stock or water 1 tablespoon cornstarch 2 tablespoons (30 milliliters) oyster sauce 1 tablespoon (10 grams) chicken powder 2 teaspoons (10 milliliters) dark soy sauce 2 teaspoons chili-garlic sauce 1 teaspoon (5 milliliters) Chinkiang vinegar 1 teaspoon (2 grams) Sichuan peppercorn powder Stir-Fry and Aromatics: 2 tablespoons (30 milliliters) neutral high-heat oil, for stir-frying 3 cloves (10 grams) garlic, finely minced 1 teaspoon (5 grams) finely minced ginger 8 to 10 pieces (6 to 8 grams) whole dried Chinese chiles, such as chile de árbol or similar 1/2 cup (75 grams) coarsely chopped onion 1/2 cup (75 grams) diced red bell pepper 1/2 cup (75 grams) diced green bell pepper 2 scallions (30 to 40 grams), bias-sliced, whites and greens separated 1/3 cup (45 grams) roasted peanuts Directions For the marinade and velveting: Combine the chicken with the cornstarch, neutral oil, dark soy, baking soda and 1 tablespoon (15 milliliters) water in a medium bowl. Stir for 1 minute until the meat turns tacky and is evenly coated, then let rest for at least 15 minutes. For the sauce: In a small bowl, whisk together the chicken stock and cornstarch until the cornstarch is dissolved. Whisk in the oyster sauce, chicken powder, dark soy, chili-garlic sauce, vinegar and Sichuan peppercorn powder. For the stir-fry and aromatics: Heat a wok or large skillet over high heat for at least 2 minutes, then swirl in the neutral high-heat oil until you see wisps of white smoke. Add the garlic and ginger and fry for 5 to 10 seconds until the oil smells garlicky and spicy. Add the chicken and dried chiles and spread them out; sear for 45 to 60 seconds before scraping and stirring, until the edges turn light brown, then stir-fry 1 to 2 minutes until medium in temperature. Add the onion, red and green bell peppers and scallion whites; cook, tossing, for 45 to 60 seconds. Add the peanuts and cook, tossing, until evenly coated, 30 to 60 seconds. Pour in the sauce and cook, stirring, until the sauce thickens, 20 to 30 seconds. Finish with the scallion greens. Serve immediately. Copyright 2026 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork How to Make Jet Tila's Kung Pao Chicken | Ready Jet Cook | Food Network https://youtu.be/tjVu_2eQ9SE