Kung Pao Chicken

Kung Pao Chicken

Servings4
CuisineChinese

Ingredients

  • 500 gboneless, skinless chicken thighs, cut into 2cm cubes
  • 15 mlsoy sauce (for chicken marinade)
  • 15 mlShaoxing wine (for chicken marinade, or dry sherry)
  • 10 gcornstarch (for chicken marinade)
  • 30 mlsoy sauce (for sauce)
  • 15 mlChinese black vinegar (or rice vinegar)
  • 15 mlShaoxing wine (for sauce)
  • 15 gsugar
  • 5 mlsesame oil
  • 60 mlchicken stock or water
  • 10 gcornstarch (for sauce)
  • 45 mlvegetable oil
  • 9dried red chilies (adjust to taste)
  • 5 mlSichuan peppercorns
  • 3 clovesgarlic, minced
  • 2 cmginger, minced
  • 4spring onions, white and green parts separated, cut into 2cm pieces
  • 80 groasted unsalted peanuts

Instructions

  1. Combine chicken with soy sauce, wine, and cornstarch. Mix well and set aside for 15 minutes.

  2. Whisk together all sauce ingredients in a small bowl and set aside.

  3. Heat a wok or large frying pan over high heat until smoking. Add oil, then dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant (don't burn them).

  4. Add the marinated chicken and spread it out. Let it sear undisturbed for 1 minute, then stir-fry for 3-4 minutes until cooked through.

  5. Add garlic, ginger, and white parts of spring onions. Stir-fry for 30 seconds.

  6. Give the sauce a quick stir and pour it into the wok. Toss everything together until the sauce thickens and coats the chicken (about 1 minute).

  7. Add peanuts and green parts of spring onions. Toss for 30 seconds.

  8. Serve immediately with steamed rice.

Recipe by

Paul Nagle

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  • 500 g boneless, skinless chicken thighs, cut into 2cm cubes
  • 15 ml soy sauce
  • 15 ml Shaoxing wine
  • 10 g cornstarch
  • 30 ml soy sauce
  • 15 ml Chinese black vinegar
  • 15 ml Shaoxing wine
  • 15 g sugar
  • 5 ml sesame oil
  • 60 ml chicken stock or water
  • 10 g cornstarch
  • 45 ml vegetable oil
  • 9 dried red chilies
  • 5 ml Sichuan peppercorns
  • 3 cloves garlic, minced
  • 2 cm ginger, minced
  • 4 spring onions, white and green parts separated, cut into 2cm pieces
  • 80 g roasted unsalted peanuts

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Essential

Helpful

Beverage pairings

Wine

Riesling (Australian, off-dry)

White, aromatic

$15–$25

Slight sweetness balances heat; floral notes complement spices. Pairs well with Sichuan peppercorn numbing sensation.

Vivino

Gewürztraminer (Australian)

White, aromatic

$16–$28

Spicy and floral character echoes dish spices; natural sweetness cuts through heat and richness.

Vivino

Pinot Noir (Australian, cool climate)

Light red, low tannin

$18–$30

Subtle fruit sweetness and low tannins won't clash with vinegar or spice; elegant alternative to white.

Vivino

Beer

Little Creatures Pale Ale

Australian Pale Ale

Balanced hop character and moderate alcohol cut through richness; slight bitterness complements soy and vinegar.

Stone & Wood Pacific Ale

Australian Pale Ale

Crisp, citrus-forward profile cleanses palate between bites; tropical notes enhance aromatic spices.

Non-alcoholic

Jasmine tea (hot or iced)

Floral and slightly sweet; traditional pairing that refreshes palate and complements Asian cuisine.

Lychee or pear juice

Light sweetness balances heat and vinegar; familiar flavour in Chinese cuisine.

Sparkling water with lime

Crisp effervescence cleanses palate; acidity mirrors the dish's vinegar component.

Ingredients

  • 500gboneless, skinless chicken thighs, cut into 2cm cubes
  • 15mlsoy sauce(for chicken marinade)
  • 15mlShaoxing wine(for chicken marinade, or dry sherry)
  • 10gcornstarch(for chicken marinade)
  • 30mlsoy sauce(for sauce)
  • 15mlChinese black vinegar(or rice vinegar)
  • 15mlShaoxing wine(for sauce)
  • 15gsugar
  • 5mlsesame oil
  • 60mlchicken stock or water
  • 10gcornstarch(for sauce)
  • 45mlvegetable oil
  • 9dried red chilies(adjust to taste)
  • 5mlSichuan peppercorns
  • 3clovesgarlic, minced
  • 2cmginger, minced
  • 4spring onions, white and green parts separated, cut into 2cm pieces
  • 80groasted unsalted peanuts