Kung Pao Chicken

Kung Pao Chicken is one of those legendary dishes that immediately transports me back to the bustling street food stalls of Chengdu, where the air is thick with the scent of toasted chillies and aromatic ginger. I remember watching a chef toss a wok with such speed that the flames seemed to lick the edges of the pan, creating that unmistakable smoky fragrance. It is a dish that is famous for its bold, “numbing” spice and that addictive balance of sweet, sour, and savoury flavours that keeps you coming back for more.

The secret to a great Kung Pao lies in the harmony of the sauce and the texture of the chicken. I have found that using chicken thighs makes a world of difference, as they stay incredibly succulent and juicy after being marinated in a mix of soy and Shaoxing wine. The real character of the dish comes from the Chinkiang black vinegar in the sauce. It provides a complex, malty acidity that cuts through the heat of the dried chillies and perfectly complements the sweetness of the sugar.

I love the contrast of the soft chicken against the crunch of the roasted cashews and the fresh spring onions. It is a dish that hits every part of your palate at once. If you are feeling brave, you can always increase the amount of dried chillies to suit your own heat preference, but even at a medium spice level, it is a total flavour sensation.

This has become my favourite recipe for when I want a meal that is punchy, vibrant, and full of life. It is remarkably quick to pull together once your ingredients are prepped, and it is far more rewarding than any takeaway. Served over a steaming bowl of jasmine rice to soak up that glossy, dark sauce, it is pure, fiery comfort in a bowl!

Kung Pao Chicken

Kung Pao Chicken is a classic Sichuan dish known for its bold, savoury, tangy flavours and gentle heat from dried chillies. This home-style version keeps the balance just right, allowing the chicken to stay juicy while the sauce clings beautifully to every piece. It is one of those dependable recipes that works perfectly with a bowl of steamed jasmine rice.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 people

Course: Lunch, Main Course, Side Dish

Cuisine: Chinese

Ingredients Method Video Notes

Ingredients

  

Main Ingredients

• 400 g boneless chicken thigh or chicken breast cut into 3cm chunks
• 1/2 piece small onion cut into chunks
• 1 clove garlic sliced
• 3 cm piece fresh ginger sliced
• 4 g dried red chillies
• 50 g groundnut oil
• 1 tbsp roasted cashew nuts optional garnish
• 1 sprig spring onion cut into 3cm pieces, optional garnish

Chicken Marinade

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tsp cornflour

Kung Pao Sauce

• 3 tbsp light soy sauce
• 3 tbsp Chinkiang black vinegar
• 1 tbsp sugar
• 1 tsp cornflour
• 2 tbsp cold water

Method

 

Marinate the chicken:

1. In a bowl, combine the chicken with all marinade ingredients. Mix well and set aside for at least 10 minutes.

Prepare the sauce:

1. In a separate bowl, mix all Kung Pao sauce ingredients until smooth. Set aside.

Cook the aromatics:

1. Heat the groundnut oil in a non-stick pan over medium heat. Add dried chillies, garlic, ginger, and onion. Stir-fry for about 3 minutes until fragrant.

Cook the chicken:

1. Add the marinated chicken to the pan. Cook for 5 to 6 minutes, turning until golden brown and fully cooked.

Add the sauce:

1. Reduce heat to low and pour in the prepared sauce. Stir continuously for about 2 minutes until the sauce thickens and coats the chicken.

Finish and serve:

1. Stir in spring onion and cashew nuts if using. Serve immediately with steamed jasmine rice.

Video

Notes

• Increase dried chillies to 6g for medium heat or 10g for extra heat.
• Groundnut oil can be substituted with vegetable oil if needed.
• Serve immediately for best flavour and texture.