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
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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
- wok or large frying pan
- mixing bowl
- small bowl
- whisk
- spoon or spatula for stirring
Helpful
- knifeoptional
- cutting boardoptional
- rice cooker or pot for steaming riceoptional
Beverage pairings
Wine
Riesling (off-dry)
White
Slight sweetness balances heat and spice; floral notes complement aromatic ginger and garlic
Gewürztraminer
White
Aromatic profile mirrors Sichuan peppercorns; slight residual sugar tames chilli heat
Pinot Noir (light-bodied)
Red
Subtle tannins won't overpower; acidity cuts through richness of peanuts and sesame oil
Beer
Little Creatures Pale Ale
Pale Ale
Citrus hop character complements chilli; balanced bitterness refreshes palate between bites
Stone & Wood Cloud Catcher
Hazy IPA
Tropical fruit notes harmonise with aromatics; slight sweetness tempers Sichuan heat
Non-alcoholic
Jasmine tea (chilled or hot)
Floral aromatics echo ginger and garlic; cleanses palate between spicy bites
Ginger ale or ginger beer
Reinforces ginger notes in dish; carbonation and sweetness balance chilli intensity
Lychee juice or lychee iced tea
Light sweetness and delicate floral notes complement Kung Pao's complex spice profile
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