Kung Pao Chicken Recipe

Ingredients

• 500 gboneless, skinless chicken, cut into bite-size pieces
• 10 ml (2 teaspoons)dark soy sauce
• 2.5 ml (½ teaspoon), or to tastewhite pepper
• 30 g (¼ cup)cornflour (cornstarch)
• 15 ml (1 tablespoon)sesame oil
• to tastesalt
• 75 g (½ cup)yellow pepper, diced
• 75 g (½ cup)red pepper, diced
• 2–4dried red chillies
• 15 ml (1 tablespoon)ginger, chopped
• 15 ml (1 tablespoon)garlic, chopped
• 30 ml (2 tablespoons)celery or spring onion, finely chopped
• 15 ml (1 tablespoon)dark soy sauce
• 10 ml (2 teaspoons)sriracha sauce or red chilli sauce
• 2.5 ml (½ teaspoon)brown sugar
• 5 ml (1 teaspoon)white vinegar
• 60 ml (¼ cup)water
• 15 ml (1 tablespoon)cornflour (cornstarch)
• to tastesalt
• 90 ml (6 tablespoons)sesame oil or cooking oil
• 15 ml (1 tablespoon)roasted peanuts
• 15 ml (1 tablespoon)spring onion greens, chopped

Instructions

1. 1

   Marinate chicken

   Rinse the chicken and pat it dry with kitchen paper. Toss it with the sesame oil, 10 ml dark soy sauce, white pepper, salt and 30 g cornflour. Leave to marinate for 15–20 minutes, or refrigerate overnight.

2. 2

   Fry the chicken

   Heat 60 ml (4 tablespoons) of the oil in a wok. Stir-fry the marinated chicken until cooked through and pale in colour. Transfer it to a plate lined with kitchen paper and set aside.

3. 3

   Mix the sauce

   In a bowl, combine 15 ml dark soy sauce, the sriracha or red chilli sauce, vinegar, brown sugar, 15 ml cornflour and water. Set aside until needed.

4. 4

   Cook the peppers

   Heat the remaining oil in the same wok and stir-fry the diced peppers for 1 minute. Transfer them to a bowl and set aside.

5. 5

   Fry the aromatics

   Add the ginger, garlic and dried red chillies to the wok. Stir-fry until aromatic, about 10–20 seconds.

6. 6

   Add the celery

   Add the chopped celery or spring onion and stir-fry quickly for less than 1 minute.

7. 7

   Coat the chicken

   Return the fried chicken to the wok and mix well. Pour in the sauce mixture, add salt and stir-fry until the chicken is coated. Let it cook in the sauce for 5–10 minutes.

8. 8

   Finish and serve

   Return the peppers to the wok and stir to combine, then turn off the heat. Garnish with roasted peanuts and spring onion greens, and serve with steamed jasmine rice.

What is Kung Pao chicken?

Kung Pao chicken, also known as Gong Bao chicken, is a Chinese stir-fry commonly associated with Sichuan cooking. It pairs chicken with chillies, a savoury sauce and peanuts.

This version uses colourful peppers and a quick cornflour-thickened sauce. The combination gives you tender, coated chicken with crisp vegetables and a crunchy garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 29g protein, 14g carbs, 29g fat.

Chicken supplies most of the protein, while the cornflour and accompanying rice contribute carbohydrates. The oils and peanuts provide much of the fat. Serve with a moderate portion of jasmine rice and add extra vegetables alongside to round out the plate.

The chicken marinade

Dry chicken: pat the pieces thoroughly before marinating so the coating clings rather than becoming watery.

Cornflour: the marinade's cornflour helps coat the chicken for stir-frying. Give the pieces a good toss so they are covered evenly.

Get the sauce ready

Mix first: combine the sauce ingredients before heating the wok, as the later steps move quickly.

Stir again: cornflour settles as the sauce stands, so give it another stir just before pouring it into the wok.

Keep the vegetables lively

Peppers: cook them for just 1 minute, then set them aside. They return at the end, which helps them keep some bite.

Aromatics: ginger, garlic and dried chillies need only 10–20 seconds in the hot wok. Watch closely so they become fragrant without burning.

Look for a glossy finish

Sauce: stir the chicken continuously as the sauce heats so it thickens evenly and coats the pieces.

Timing: the recipe gives 5–10 minutes for the chicken to cook in the sauce. The chicken should be cooked through, and the sauce should cling to it rather than pool thinly at the bottom.

Choosing the oil and chillies

Oil: sesame oil brings a distinct flavour, while cooking oil is another option listed for the frying stage. Use the oil specified for the marinade separately from the larger amount used in the wok.

Heat: the dried chillies and sriracha both contribute spice. Choose the lower number of chillies for a gentler result, or add more if you prefer extra heat.

What to serve alongside

Rice: steamed jasmine rice is the suggested accompaniment and soaks up the savoury sauce.

Balance: serve the stir-fry with rice and, if you like, an additional vegetable side. Add the peanuts and spring onion greens just before eating so their textures stand out.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so it cooks at an even pace.
• Prepare and measure the sauce ingredients before heating the wok.
• Keep the wok hot and stir the aromatics constantly during their brief cooking time.
• Stir the sauce mixture again just before adding it, as the cornflour can settle.
• Return the peppers to the wok only at the end to preserve some crunch.
• Garnish with the peanuts and spring onion greens just before serving.

Variations

• Adjust the heat: use fewer dried chillies for a milder stir-fry.
• Choose the greens: use finely chopped celery or spring onion as listed.
• Switch the oil: use sesame oil or cooking oil for the larger frying quantity.
• Change the chilli sauce: use sriracha or another red chilli sauce.
• Add vegetables: increase the peppers for a more vegetable-forward version.

Common mistakes to avoid

• Wet chicken: pat it dry before marinating so the coating adheres well.
• Burnt aromatics: stir the ginger, garlic and chillies for only 10–20 seconds, until fragrant.
• Lumpy sauce: stir the cornflour mixture thoroughly before adding it to the wok.
• Soft peppers: cook them for 1 minute, set aside and return them at the end.
• Uneven chicken pieces: cut them to a similar bite-size so they cook consistently.
• Overcooked garnish: add the peanuts and spring onion greens after turning off the heat.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a pan, adding a small splash of water if the sauce has thickened; store rice separately if possible.

Frequently asked questions