Spicy Kung Pao Chicken Recipe

Ingredients

• 60 ml (1/4 cup)hoisin sauce
• 30 ml (2 tablespoons) eachwater and soy sauce
• 15 ml (1 tablespoon) eachcornflour, rice wine vinegar and honey
• 1/2 teaspoonground pepper
• 8boneless, skinless chicken thighs, cut into bite-sized pieces
• 30 g (1/4 cup)plain flour
• 1/2 teaspoonground pepper
• 30 ml (2 tablespoons)neutral-flavoured oil
• 4red chillies (chillies de arbol)
• 4 clovesgarlic, crushed with the side of a knife
• 5 cm (2 inches)piece of ginger, cut into fine matchsticks
• 2red peppers, sliced
• 1onion, sliced
• 70 g (1/2 cup)dry-roasted peanuts
• To tastespring onions and sesame seeds, to serve

Instructions

1. 1

   Mix the sauce

   Put all the sauce ingredients in a small bowl and whisk until combined.

2. 2

   Coat the chicken

   Combine the flour and pepper in a large bowl, add the chicken and toss until each piece is coated.

3. 3

   Fry the chicken

   Heat the oil in a large non-stick frying pan over medium-high heat until shimmering. Cook the chicken in 2–3 batches for about 5 minutes, turning so it browns and crisps on both sides. Lift it out of the pan and pour off all but about 15 ml (1 tablespoon) of oil.

4. 4

   Cook the vegetables

   Add the chillies, garlic and ginger to the pan and cook for 2 minutes, until the chillies soften and the garlic turns golden. Add the peppers and onion and cook for about 3 minutes, stirring often.

5. 5

   Finish and serve

   Return the chicken to the pan and pour in the sauce. Stir continuously for about 1 minute, until it thickens. Take the pan off the heat and stir in the peanuts. Serve topped with sliced spring onions and sesame seeds.

What is Kung Pao chicken?

Kung Pao chicken is a Sichuan dish known for its combination of chicken, chillies, peanuts and a savoury-sweet sauce. This version uses boneless thighs and a quick pan-fry, making it practical for a weeknight meal.

The sauce brings together hoisin, soy, vinegar and honey, while the peanuts add a crisp finish. Peppers and onion make the panful colourful and substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 689 calories, 55g protein, 60g carbs, 26g fat.

The chicken supplies most of the protein, while flour, honey and hoisin contribute carbohydrates. Oil, peanuts and chicken thighs provide much of the fat. Serve with a generous portion of vegetables or a side salad to round out the plate.

Build the sauce first

Sauce ingredients: Whisk the hoisin, water, soy sauce, cornflour, vinegar, honey and pepper before you start cooking. The cornflour helps the sauce thicken once it meets the heat, so give it another stir before pouring it into the pan.

Get a crisp coating

Flour coating: Toss the chicken until every piece has a light, even dusting of flour and pepper. Shake off any excess so loose flour does not collect in the pan.

Batch frying: Leave space around the chicken as it cooks; overcrowding makes it harder to brown. Cooking in 2–3 batches helps the pieces crisp on both sides.

Layer the aromatics

Chillies, garlic and ginger: Give these a couple of minutes in the pan before adding the other vegetables. Watch the garlic closely; the recipe calls for it to turn golden, not burn.

Peppers and onion: Stir them often as they cook for about 3 minutes. This short sauté softens them while keeping some texture.

Finish with a glossy sauce

Thickening: Stir continuously after adding the sauce and chicken, allowing about 1 minute for the sauce to thicken and coat the pieces. Take the pan off the heat before stirring in the peanuts so they retain their crunch.

Serve it while hot

Garnish: Finish with spring onion and sesame seeds just before serving. The dish works well alongside steamed rice, which can soak up the sauce.

Recipe notes & tips

• Cut the chicken into pieces of a similar size so they cook at a similar pace.
• Have the sauce and vegetables ready before you begin frying the chicken.
• Use a wide pan and cook the chicken in batches to encourage browning.
• Stir the sauce again just before adding it, as the cornflour can settle.
• Adjust the chilli heat by removing some seeds before cooking.

Variations

• Milder heat: Use fewer chillies or remove their seeds before cooking.
• Extra vegetables: Add sliced courgette with the peppers and onion.
• Cashew swap: Use roasted cashews instead of peanuts for a different crunch.
• More savoury: Add a little extra soy sauce to the mixed sauce.
• Rice pairing: Serve over steamed rice to catch the sauce.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; fry it in 2–3 batches.
• Burning the garlic: Keep it moving and add the peppers and onion once it turns golden.
• Skipping the sauce stir: Cornflour can settle in the bowl; whisk it again before pouring.
• Overcooking the vegetables: Stir often and keep to about 3 minutes so they retain some bite.
• Adding peanuts too early: Stir them in after taking the pan off the heat to preserve their crunch.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over a moderate heat until hot throughout; the peanuts may soften after storage.

Frequently asked questions