Kung Pao Chicken

Kung Pao Chicken is one of the most famous dishes in Szechuan cuisine, loved for its balance of sweet, salty, spicy, and nutty flavours. In my kitchen, it’s a dish that always brings excitement to the table—its aroma fills the house, and the crunch of cashews against tender chicken is irresistible.

This recipe reflects my approach to home cooking: simple techniques, carefully layered flavours, and ingredients treated with respect. It’s bold without being overwhelming, perfect for sharing.

Kung Pao Chicken

A classic Szechuan stir-fry with tender chicken, toasted cashews, and a spicy-savoury sauce. Bold, fragrant, and slightly numbing from Szechuan peppercorns, this dish is perfect with steamed jasmine rice.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 people

Course: Lunch, Side Dish

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

Main ingredients

• 400 g skinless boneless chicken thigh or breast, cut into 3 cm chunks
• ½ small onion cut into chunks
• 2 cloves garlic thinly sliced
• 4 cm fresh ginger peeled and thinly sliced
• 8 g small dried chillies chopped
• 1 tsp Szechuan peppercorns
• 50 g raw cashew nuts
• 4 spring onions cut into 2 cm pieces

Chicken marinade

• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp white pepper
• 1 tsp potato starch or cornflour

Kung Pao sauce

• 3 tbsp light soy sauce
• 3 tbsp Chinese black vinegar
• ½ slab Chinese cane sugar broken into smaller pieces (or 40 g brown sugar)
• 1 tsp potato starch or cornflour mixed with 2 tbsp cold water

For cooking

• 4 tbsp neutral oil

Equipment

• 2 Mixing bowls
• 1 chopping board
• 1 sharp knife
• 1 large wok
• 1 wooden spoon or wok spatula

Method

 

1. Place the chicken in a bowl. Add all marinade ingredients, mix well, and set aside.
2. Prepare the vegetables: slice onion into chunks, garlic and ginger thinly, and cut dried chillies into 1 cm pieces.
3. Mix the kung pao sauce ingredients: combine the potato starch slurry with soy, black vinegar, and sugar. Set aside.
4. Heat 4 tbsp oil in a wok over high heat. Toast the cashew nuts for 2 minutes until lightly golden. Remove and set aside.
5. In the same wok with remaining oil, add dried chillies, Szechuan peppercorns, onion, and ginger. Stir-fry for 30 seconds.
6. Add the marinated chicken and stir-fry for 3–4 minutes until nearly cooked.
7. Pour in the prepared kung pao sauce, then add toasted cashews, spring onions, and garlic. Stir-fry for 2 minutes until the sauce thickens and coats the chicken evenly.
8. Serve immediately with steamed jasmine rice.

Notes

• Szechuan peppercorns: Lightly crush them before adding to release aroma and a gentle numbing effect.
• Toasted cashews: Adds a nutty crunch—toast in oil for better flavour.
• Marinate chicken: Velveting with potato starch keeps the meat tender.
• High heat stir-fry: Essential for a glossy sauce and slightly caramelised edges on chicken.
• Serve immediately: Kung Pao is best fresh to enjoy the textures of crunchy nuts and tender chicken.