Apr 242020
Kung Pao Chicken

Kung Pao Chicken

Servings: 2 people
This recipe I originally found at https://www.epicurious.com/recipes/food/views/Kung-Pao-Chicken-51179600
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  • 1 Tbsp Soy Sauce
  • 2 tsp Chinese Rice wine or Dry Sherry
  • 1 tsp Cornstarch mix with 1/2 tsp water
  • 1 Chicken Thigh Boneless Cut into strips/cubes


  • 3 Tbsp Chinese Black Vinegar *Or good quality balsamic vinegar
  • 3 tsp Soy Sauce
  • 3 tsp Hoisin Sauce
  • 3 tsp Sesame Oil
  • 3-4 tsp Caster Sugar
  • 1 tsp Cornstarch mix with 1 tsp water
  • 1 tsp Sichuan Pepper * Adjust according to spice preference

For Frying

  • 2 Tbsp Peanut Oil *Or 1Tbsp vegetable oil
  • 8-10 dried Red Chilli
  • 3 Scallions White & Green parts separated & thinly sliced
  • 2 cloves Garlic Minced
  • 1 tsp Ginger Minced/Grated
  • 1/4 cup Unsalted Peanuts


Chicken Marinade

  • In a medium bowl stir together the soy sauce, rice wine & cornstarch paste & mix well
  • Add the chicken & stir gently to coat
  • Let stand at room temperature at least 10 minutes

For the Sauce

  • In another bowl combine balsamic vinegar, soy, hoisin sesame oil, sugar, Sichuan pepper & cornstarch paste.
  • Stir until sugar is dissolved & set aside


  • You may need to put on your exhaust fan nice and HIGH 'cause Stir-frying dried chillies on high heat can get real smokey real fast
  • Heat a wok or large skillet over high heat, until a bead of water sizzles & evaporates on contact
  • Add peanut oil to Wok & swirl to coat the base
  • Add chillies & stir-fry for about 30 seconds, or until the chillies just start to blacken making the oil slightly fragrant
  • Add the chicken & stir-fry till no longer pink about 2-3 minutes
  • Add the scallion whites, garlic & ginger, fry for about 30 seconds
  • Pour in the sauce & mix well to coat all the other ingrediants
  • Stir in the peanuts & cook for another 1-2 minutes
  • Transfer to a serving or sizzling plate, sprinkle with scallion greens over & serve with white rice

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