Caramel kung pao chicken

Ingredients

• 1 tbspcornflour
• 5 tbspsoy sauce
• 1 tbspsunflower oil
• 8chillies
• 2 clovesgarlic
• 0 tsppepper
• 2 tbsplight muscovado sugar
• 1 tspfresh ginger
• 1 tbsprice vinegar
• 1 tspsesame oil
• 75 gpeanuts
• 3spring onions

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into bite-sized pieces. Mix the cornflour with 2 tbsp of the soy sauce in a bowl, add the chicken and toss to coat. Cover and marinate in the fridge for 1 hour.

2. 2

   Heat the oil

   Heat the sunflower oil in a large wok or deep frying pan. Drain the chicken, pat it dry with kitchen paper and discard the marinade.

3. 3

   Brown the chicken

   Add the chicken to the wok with the chillies, garlic and Sichuan pepper. Stir and turn everything continuously for 2–3 minutes, until the chicken is browned and the chillies begin to blacken.

4. 4

   Make the caramel

   Transfer everything to a plate and wipe the pan clean with kitchen paper. Add the sugar and 50 ml water to the wok, then cook until the mixture takes on a caramel colour.

5. 5

   Stop the caramel

   Measure out 300 ml warm water. As soon as the caramel reaches the colour you want, quickly pour in the measured water. Add the ginger, vinegar, sesame oil and remaining soy sauce, then bring the sauce back to the boil.

6. 6

   Simmer and serve

   Return the chicken mixture to the pan and add the peanuts or cashews. Simmer for 20–25 minutes, until the sauce has reduced to a caramel-like consistency and coats the chicken. Add the white parts of the spring onions for the final 2 minutes and the green parts for the final 30 seconds. Serve with jasmine rice or noodles.

What is caramel kung pao chicken?

Kung pao chicken is a Chinese-style stir-fry commonly associated with Sichuan cooking, where chillies and pepper bring heat and fragrance. This version takes a different route to its glossy coating, reducing sugar and water into a caramel-coloured sauce.

The quick browning gives the chicken and chillies colour before they simmer in the sauce. Peanuts add crunch, while spring onions bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2671 calories, 120g protein, 0g carbs, 164g fat.

The chicken provides most of the protein, while the peanuts contribute both fat and some protein; the sugar and any rice or noodles served alongside provide much of the carbohydrate. Balance the plate with a generous serving of vegetables and choose rice or noodles to suit your appetite.

The marinade and aromatics

Cornflour and soy sauce: this brief marinade coats the chicken and seasons it. Drain and pat the pieces dry before frying so they brown rather than steam.

Chillies and garlic: these cook with the chicken for a few minutes, so keep them moving and watch for the chillies starting to darken. The ingredient list does not give a quantity for the chicken or Sichuan pepper, although both appear in the method.

Getting the caramel right

Measured water: have the 300 ml warm water ready before you start heating the caramel. Pour it in promptly once the sugar reaches your preferred colour; the darker you let it get, the more closely you need to watch it.

Clean pan: wiping out the wok after browning removes residue that could catch while the sugar cooks. Take care when adding water to hot caramel, as it can bubble vigorously.

How to judge the sauce

Reduced sauce: after 20–25 minutes of simmering, it should be thick enough to cling to the chicken. Keep the heat at a steady bubble and stir occasionally to help it reduce evenly.

Spring onions: add the white parts for the final 2 minutes and the green parts for only the last 30 seconds. This warms the whites while keeping the greens fresher.

Timing and preparation

The chicken needs 1 hour to marinate, so prepare it before cooking the rest of the dish. Use that time to measure the water and prepare the aromatics, peanuts and spring onions.

The caramel stage moves quickly once the sugar begins to colour. Keep the measured water close by rather than stepping away from the pan.

What to serve with it

Jasmine rice: its mild flavour works well with the sweet, salty and spicy sauce and catches any extra glaze.

Noodles: serve them alongside or underneath the chicken, and add the sauce just before eating so they take on its flavour.

Recipe notes & tips

• Prepare and measure the 300 ml warm water before starting the caramel.
• Pat the drained chicken dry so it browns more readily in the wok.
• Keep the chicken, chillies and garlic moving as they cook over high heat.
• Watch the sugar closely and add the water as soon as it reaches your preferred shade.
• Separate the white and green spring onion parts before cooking so they go in at the right times.

Variations

• Use cashews: swap them for the peanuts as suggested in the method.
• Adjust the heat: use fewer chillies for a milder result.
• Serve with rice: pair the chicken with jasmine rice to soak up the sauce.
• Serve with noodles: spoon the chicken and sauce over cooked noodles.
• Change the caramel colour: stop it earlier for a lighter caramel, or let it darken further while watching closely.

Common mistakes to avoid

• Unmeasured water: measure the 300 ml in advance so you can stop the caramel promptly.
• Overcooking the caramel: it can turn too dark quickly, so stay beside the pan and add the water at the colour you want.
• Wet chicken: excess marinade makes browning harder; drain it and pat the pieces dry.
• Crowding the wok: if the chicken cannot move freely, brown it in batches.
• Adding all the spring onions together: the greens cook quickly, so add them only for the final 30 seconds.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat thoroughly in a pan over a low heat, adding a splash of water if the sauce has become too thick.

Frequently asked questions