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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
Cook Time 15 minutes
Total Time 25 minutes
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.
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