Kung Pao Chicken

Kung Pao Chicken

Servings4CuisineChineseDifficultymediumTotal time40 minActive time25 min
BHealth score
485kcal per serve
Protein
P 38g
Carbohydrates
C 18g
Fat
F 28g
  • high protein
  • high sodium
Calories
24%
Protein
76%

Share of a 2,000 kcal reference day. Set your own targets

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 (Off-dry)

White Wine

$15–$25

The slight sweetness and acidity balance the heat and umami of kung pao chicken. Australian Rieslings from Clare Valley or Eden Valley work beautifully.

Vivino

Gewürztraminer

White Wine

$18–$28

Aromatic and slightly spicy notes complement the Sichuan peppercorns and chilies. Pairs well with the vinegar and sesame oil.

Vivino

Pinot Grigio

White Wine

$12–$22

Crisp acidity cuts through the richness of peanuts and oil, refreshing the palate between bites.

Vivino

Beer

Asahi Super Dry

Lager

Clean, crisp finish complements spicy dishes. Readily available in Australia and refreshes palate effectively against heat.

Stone & Wood Pacific Ale

Pale Ale

Australian craft beer with citrus notes that echo the ginger and spring onions while standing up to spice.

Non-alcoholic

Jasmine Tea

Traditional pairing with Chinese cuisine. Floral notes complement the dish without competing; warmth aids digestion.

Ginger Ale or Ginger Beer

Spicy ginger notes harmonize with the recipe's ginger and heat, while carbonation cleanses the palate.

Lychee Juice or Lychee Cordial

Light, naturally sweet, and refreshing; common Asian beverage pairing that balances spice and umami.

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