Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken is a traditional Chinese Sichuan dish that is spicy but with a sweet taste to it. This is a very aromatic and tasty dish, perfect for the winter time, the heat will warm the whole body up! Goes great with a bowl of steam rice.

Kung Pao Chicken – Ingredients

  • 500g of chicken (best use dark meat) slice into small pieces 
  • 3 tbsp vegetable or peanut oil
  • ½ cup of peanuts
  • 8-10 dried chilli peppers 
  • 1 tsp Sichuan peppercorn
  • 4 cloves of garlic minced
  • 1 tsp of ginger minced
  • 1 green pepper cut into same size pieces as the meat
  • ½ red bell pepper cut into same size pieces as the meat
  • ½ an onion chopped cut into same size pieces as the meat

Kung Pao Sauce 

  • ½ tbsp of dark soy sauce
  • 1 tbsp light soya sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp cooking wine
  • 1 tbsp vinegar
  • 2 tsp cornstarch
  • 2 tbsp of water (add more water if you like it saucey)

Marinate for the Chicken

  • ½ tsp dark soy sauce
  • 1 tbsp light soy sauce
  • Ground pepper to taste
  • 1 tsp of cooking wine
  • 1 tsp cornstarch
Cooking Kung Pao Chicken
Cooking Kung Pao Chicken

Kung Pao Chicken Cooking Instructions

  1. Slice the chicken into small cube pieces and then marinate for 30 mins before cooking.
  2. Mix all the ingredients for the kung pao chicken sauce in a small bowl.
  3. Cut all the vegetables into same size pieces so it will cook evenly. Leave the dry chili whole or can be cut into halves or thirds to be more spicy. 
  4. Set the heat on high and add oil once the pan start to smoke. 
  5. Stir fry the chicken till it is almost fully cooked then transfer out.
  6. Clean the pan and heat up a tsp of oil
  7. Add in the dry chilli, Sichuan peppercorn, garlic and ginger, stir until aromatic. Then add the onions.
  8. Add the chicken and stir for about a minute till the chicken is cooked.  
  9. Toss in the peppers, then continue to stir fry for 30 seconds.
  10. Add the kung pao sauce and toss well till the sauce thickens and sticking to the chicken.  Finally transfer out to serve.