Kung Pao Chicken
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
Combine chicken with soy sauce, wine, and cornstarch. Mix well and set aside for 15 minutes.
Whisk together all sauce ingredients in a small bowl and set aside.
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).
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.
Add garlic, ginger, and white parts of spring onions. Stir-fry for 30 seconds.
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).
Add peanuts and green parts of spring onions. Toss for 30 seconds.
Serve immediately with steamed rice.
Recipe by
Paul NagleShop All Ingredients
Uncheck items you already have
- 500 g boneless, skinless chicken thighs, cut into 2cm cubesWoolworths
- 15 ml soy sauceWoolworths
- 15 ml Shaoxing wineWoolworths
- 10 g cornstarchWoolworths
- 30 ml soy sauceWoolworths
- 15 ml Chinese black vinegarWoolworths
- 15 ml Shaoxing wineWoolworths
- 15 g sugarWoolworths
- 5 ml sesame oilWoolworths
- 60 ml chicken stock or waterWoolworths
- 10 g cornstarchWoolworths
- 45 ml vegetable oilWoolworths
- 9 dried red chiliesWoolworths
- 5 ml Sichuan peppercornsWoolworths
- 3 cloves garlic, mincedWoolworths
- 2 cm ginger, mincedWoolworths
- 4 spring onions, white and green parts separated, cut into 2cm piecesWoolworths
- 80 g roasted unsalted peanutsWoolworths
Shop on Woolworths — one item at a time
KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.
Shop this recipe
Equipment detected from your method.
KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.
Essential
- wok or large frying pan
- mixing bowl
- small bowl
- whisk
- spoon or spatula for stirring
Helpful
- knifeoptional
- cutting boardoptional
- rice cooker or potoptional
Beverage pairings
Wine
Riesling (Adelaide Hills or Clare Valley)
Off-dry to dry
Aromatic profile complements spicy flavours; slight sweetness balances heat and numbing Sichuan pepper
Pinot Grigio (King Valley, Victoria)
Crisp white
Clean acidity cuts through richness of peanuts and sesame oil; refreshing contrast to chilli heat
Gewürztraminer (Eden Valley, South Australia)
Aromatic white
Floral and spice notes echo Sichuan peppercorns; slightly sweet profile harmonises with vinegar and ginger
Beer
Little Creatures Pale Ale (WA)
Pale Ale
Hoppy bitterness balances sweet-sour sauce; crisp finish cuts through richness
Coopers Sparkling Ale (SA)
Pale Ale
Slightly sweet malt profile complements chilli heat; carbonation refreshes palate between bites
Non-alcoholic
Jasmine or green tea
Delicate floral and grassy notes complement aromatic spices; mild tannins cleanse palate without overpowering dish
Sparkling water with lime
Effervescence and citrus acidity refresh palate and cut through richness of peanuts and sesame oil
Lychee or mandarin juice
Light fruity sweetness echoes sauce profile; subtle tartness provides refreshing contrast to spice
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