Kung Pao chicken

Ingredients

• 500 gcleaned chicken breast
• 65 groasted cashews
• 1 smallyellow pepper, cut into strips
• 5dried red chillies, deseeded
• 2–3spring onions, finely chopped (white parts only)
• 2 clovesgarlic, chopped
• 1 tspgrated ginger
• 2 tbsppeanut oil
• 1 tbspsoy sauce
• 2 tspcornflour
• 2 tspChinese rice wine, or dry sherry
• 1 tspsoy sauce
• ½ tbsphoisin sauce
• ½ tbspcornflour
• 1 tspsesame oil
• ½ tspground Sichuan pepper
• 2 tspsugar
• 1 tbspvinegar
• 4 tbspwater

Instructions

1. 1

   Cut the chicken

   Cut the chicken breast into roughly 2 cm cubes. In a bowl, combine the tablespoon of soy sauce, rice wine and 2 teaspoons of cornflour.

2. 2

   Mix the marinade

   Whisk until the cornflour has dissolved, then add the chicken.

3. 3

   Marinate the chicken

   Toss the chicken by hand so every piece is coated. Leave it to marinate for about 30 minutes.

4. 4

   Make the sauce

   Meanwhile, put the vinegar, sugar, teaspoon of soy sauce, hoisin sauce, ½ tablespoon of cornflour, sesame oil, water and ground Sichuan pepper in another bowl.

5. 5

   Mix and heat

   Stir the sauce ingredients together and set aside. Heat a wok over a medium-high heat, then add the peanut oil.

6. 6

   Toast the cashews

   After a few seconds, add the cashews to flavour the oil and let them turn golden. Lift them out with a slotted spoon and set aside.

7. 7

   Stir-fry chicken

   Add the chopped chillies and pepper to the same wok and stir-fry for 1 minute. Add the chicken and cook for 6–7 minutes, stirring with a wooden spoon.

8. 8

   Add aromatics

   Add the garlic, the white parts of the spring onions and the ginger. Continue cooking for 4 minutes.

9. 9

   Finish the sauce

   Pour in the sauce, stir, then add the cashews. Cook for a further 3–4 minutes.

10. 10

    Serve the chicken

    Transfer the Kung Pao chicken to a serving dish and serve with steamed rice.

What is Kung Pao chicken?

Kung Pao chicken, also known as Gong Bao or Kung Po, is a Chinese stir-fry associated with Sichuan cooking. Its familiar combination of chicken, chillies, nuts and a savoury-sweet sauce makes it punchy and varied in texture.

This version uses yellow pepper and roasted cashews alongside Sichuan pepper. The chicken is marinated before it hits the wok, while a separately mixed sauce brings the seasonings together at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 34g protein, 17g carbs, 18g fat.

Chicken provides most of the protein, while cashews and peanut and sesame oils contribute much of the fat. The chicken, pepper, sugar and sauce ingredients supply the carbohydrates. Serve with a moderate portion of steamed rice and add extra vegetables if you want a more substantial balance on the plate.

The marinade and chicken

Even-sized pieces: cut the chicken into roughly 2 cm cubes so they cook at a similar rate. The soy sauce, rice wine and cornflour coat the pieces during the 30-minute marinating time.

Rice wine: Chinese rice wine is the specified choice, with dry sherry offered as an alternative. Whisk the cornflour into the liquid before adding the chicken to avoid lumps.

A balanced, glossy sauce

Cornflour: the sauce contains its own small amount, which helps it cling to the chicken as it cooks. Stir the sauce again just before pouring it into the wok, since cornflour can settle.

Sweet, savoury and sharp: hoisin and soy sauce bring savouriness, sugar adds sweetness, and vinegar gives the mixture a sharper edge. Water loosens the sauce so it can coat the ingredients.

Working with the wok

Hot pan: heat the wok over medium-high heat before adding the peanut oil. Once the cashews have turned golden, remove them so they do not keep cooking while the chicken fries.

In stages: the chillies and pepper get a brief head start, followed by the chicken. Add the garlic, spring onion whites and ginger later, as directed, so they cook without spending the whole time in the hot pan.

Doneness and texture

Chicken: cook the pieces for 6–7 minutes, stirring, then continue for 4 minutes with the aromatics and another 3–4 minutes after adding the sauce. Check that the thickest pieces are cooked through before serving.

Cashews: keeping them aside until the sauce goes in preserves more of their crunch. The finished sauce should coat the chicken rather than sit as a thin puddle in the dish.

Heat and serving

Chillies: removing the seeds gives the dried chillies a milder presence than leaving them intact, though the dish will still have a noticeable chilli flavour. For a gentler result, use fewer chillies.

Steamed rice: serve the chicken with rice, as suggested in the method, to catch the sauce and temper its sharp, spicy flavours. Serve soon after cooking while the cashews still have some bite.

Recipe notes & tips

• Cut the chicken into similarly sized 2 cm pieces so they cook evenly.
• Whisk the marinade until the cornflour is fully dissolved before adding the chicken.
• Keep the cashews out of the wok after toasting until the sauce is added.
• Stir the sauce again before pouring it into the wok.
• Have the garlic, spring onion whites and ginger ready before you start stir-frying.

Variations

• Milder chillies: Use fewer dried chillies for less heat.
• Dry sherry: Use dry sherry instead of Chinese rice wine, as the recipe suggests.
• Green pepper: Swap the yellow pepper for green pepper, cut into strips.
• More vegetables: Add extra pepper strips while stir-frying the pepper and chillies.
• Cashew-free: Leave out the cashews for a version without nuts.

Common mistakes to avoid

• Lumpy marinade: Whisk the cornflour into the soy sauce and rice wine until smooth before adding chicken.
• Uneven chicken pieces: Keep the cubes close to 2 cm so they cook at a similar pace.
• Burnt cashews: Watch them closely and lift them from the wok once golden.
• Overcooked aromatics: Add the garlic, spring onion whites and ginger after the chicken has cooked for 6–7 minutes.
• Thin sauce: Stir the prepared sauce before adding it, and allow the stated 3–4 minutes of cooking at the end.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot in a wok or frying pan, adding a small splash of water if the sauce has thickened; the cashews may soften in storage.

Frequently asked questions