🇨🇳 Chinese

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g, diced Chicken; 4 cloves, sliced Garlic; 1 inch, sliced Ginger; 3 tbsp Vegetable Oil; 8, deseeded and snipped Dried Red Chilies; 1, diced Bell Pepper; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 1 tbsp Cornstarch; 1/2 cup, roasted Peanuts; 1 tbsp (Chinkiang black vinegar) Vinegar; 1 tsp Sugar; 1 tsp Sichuan Peppercorns

🇨🇳 Chinese

Sichuan's fiery classic — wok-charred chicken with blistered dried chilies, numbing peppercorns and crunchy roasted peanuts.

Prep 20 min Cook 15 min Serves 4 Medium

Ingredients

Chicken500 g, diced
Garlic4 cloves, sliced
Ginger1 inch, sliced
Vegetable Oil3 tbsp
Dried Red Chilies8, deseeded and snipped
Bell Pepper1, diced
Spring Onions3, sliced
Soy Sauce2 tbsp
Cornstarch1 tbsp
Peanuts1/2 cup, roasted
Vinegar1 tbsp (Chinkiang black vinegar)
Sugar1 tsp
Sichuan Peppercorns1 tsp

Instructions

1
Marinate chicken with 1 tbsp soy sauce and half the cornstarch for 15 minutes.
2
Mix the sauce: remaining soy sauce, vinegar, sugar, remaining cornstarch and 3 tbsp water.
3
Heat oil until shimmering. Fry dried chilies and Sichuan peppercorns for 10 seconds until fragrant — do not burn.
4
Add chicken in one layer. Sear undisturbed 1 minute, then stir-fry until golden.
5
Add garlic, ginger and bell pepper. Toss 1-2 minutes on high heat.
6
Stir the sauce and pour it in — it should thicken and coat everything in seconds.
7
Kill the heat, stir in peanuts and spring onions, and serve with steamed rice.

Chef's tip

The signature 'hu la' (fire-lace) flavour needs chilies fried just until they smell like sun-dried tomatoes — 5 seconds too long turns the dish bitter.

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Watch how it's made

Video: Kung Pao Chicken | Better Than Takeout Kung Pao Chicken Recipe · on YouTube