Kung Pao Chicken
A classic Sichuan stir-fry of tender chicken, dried chillies, Sichuan pepper and roasted peanuts in a glossy sweet-sour savoury sauce.
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Print Pin RateServings: 4 Servings
Calories: 692kcal
Cost: £8.00
Equipment
- 1 Cutting Board & Chef's Knife
- 1 Bowl, for marinating chicken
- 1 Bowl, for mixing sauce
- 1 Wok
Ingredients
Chicken
- 600 g Boneless Chicken Thigh or Breast, cut into 2cm dice 1 lb 5 oz
- 15 ml Light Soy Sauce ½ fl oz
- 15 ml Shaoxing Wine ½ fl oz
- 10 g Cornflour ⅓ oz
- 10 ml Sesame Oil ⅓ fl oz
Kung Pao Sauce
- 30 ml Light Soy Sauce 1 fl oz
- 15 ml Dark Soy Sauce ½ fl oz
- 30 ml Chinkiang Black Vinegar 1 fl oz
- 25 g Caster Sugar ¾ oz
- 60 ml Light Chicken Stock or Water 2 fl oz
- 10 g Cornflour ⅓ oz
Stir-Fry
- 30 ml Groundnut or Neutral Oil 1 fl oz
- 10-12 each Dried Red Chillies, cut into short sections
- 5 g Sichuan Peppercorns 2 tsp
- 20 g Fresh Ginger, finely sliced ¾ oz
- 20 g Garlic, finely sliced ¾ oz
- 4 each Spring Onions, cut into 2cm lengths
- 120 g Roasted Unsalted Peanuts 4¼ oz
- 10 ml Sesame Oil ⅓ fl oz
Instructions
Chicken
- Combine the chicken with the light soy sauce, Shaoxing wine, cornflour and sesame oil.
- Mix thoroughly and leave to marinate for approximately 20 minutes.
- Combine the light soy sauce, dark soy sauce, Chinkiang vinegar, sugar, chicken stock and cornflour.
- Stir until smooth and reserve.
Stir Fry
- Heat a wok over high heat until very hot.
- Add the groundnut oil, the dried chillies and Sichuan peppercorns and stir-fry briefly for approximately 20–30 seconds until aromatic.
- Do not allow the chillies or peppercorns to burn.
- Add the marinated chicken and stir-fry rapidly for approximately 3–4 minutes until the chicken is almost cooked through and lightly coloured.
- Add the ginger, garlic and spring onion and continue stir-frying for approximately 30 seconds.
- Stir the reserved sauce again and pour it into the wok.
- Toss continuously over high heat until the sauce comes to the boil, thickens and coats the chicken evenly.
- Add the roasted peanuts and toss briefly to combine.
- Finish with the sesame oil and remove from the heat immediately.
Presentation
- Serve immediately in a warm shallow bowl or platter.
- The finished dish should be glossy rather than heavily sauced, with the chicken, chillies, spring onion and peanuts clearly visible.
- Serve with plain steamed rice.
Notes
Kung Pao Chicken is an excellent example of flavour interaction rather than one dominant seasoning.
The savoury foundation comes from soy sauce and chicken, but this alone would make the dish feel heavy.
Chinkiang vinegar introduces acidity and lengthens the flavour.
Sugar softens the vinegar and rounds the saltiness without making the dish overtly sweet.
Dried chillies provide direct heat, while Sichuan pepper contributes its characteristic floral, citrus-like aroma and numbing sensation.
Peanuts add fat, sweetness and crunch, giving the dish richness while also interrupting the intensity of the sauce.
The key is balance. None of the five flavour elements should dominate completely.
The sauce should cling lightly to the chicken rather than pool in the bottom of the wok.
Nutrition
Calories: 692kcal | Carbohydrates: 23g | Protein: 35g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 972mg | Potassium: 701mg | Fiber: 5g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 3mg
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