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Kung Pao Chicken

Kung Pao Chicken

Serves: 4 Prep: 15 mins Cook: 20 mins Total: 35 mins

A classic Chinese-style stir-fry featuring tender chicken, crunchy peanuts, dried chillies, and a bold savoury-sweet sauce. Fast, fiery, and packed with texture.



 

Ingredients

Main Ingredients

  • 600g chicken breast or thighs, diced
  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 6–8 dried red chillies (adjust to taste)
  • 100g roasted peanuts

For the Sauce

  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce (optional)
  • 1 tbsp rice vinegar or black vinegar
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp cornflour mixed with 2 tbsp water

To Serve

  • Steamed rice
  • Spring onions, sliced

Instructions

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  1. Step 1

    Cooking Instructions

Prepare the Sauce

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  1. Step 2

    Mix the soy sauce, dark soy (if using), vinegar, sugar, sesame oil, and cornflour slurry in a bowl.

  2. Step 3

    Set aside.

Cook the Chicken

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  1. Step 4

    Heat the vegetable oil in a wok or large frying pan over high heat.

  2. Step 5

    Add the chicken and stir-fry for 4–5 minutes until cooked through and lightly golden.

  3. Step 6

    Remove and set aside.

Build the Flavour

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  1. Step 7

    In the same pan, add a little more oil if needed.

  2. Step 8

    Add the dried chillies, garlic, and ginger and stir-fry briefly until fragrant.

Combine

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  1. Step 9

    Return the chicken to the pan.

  2. Step 10

    Pour in the sauce and stir well.

  3. Step 11

    Add the peanuts and cook for 2–3 minutes until glossy and thickened.

Serve

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  1. Step 12

    Serve hot over steamed rice and finish with spring onions.

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