Kung Pao Chicken
A fiery Sichuan classic with velveted chicken, toasted chillies, peanuts, and a glossy sweet-sour sauce. Ready in 35 minutes.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Calories
420 calories
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Ingredients
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Toast Chillies
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Fry Chicken
04
Add Veg
05
Sauce & Chillies
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Ingredients
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Toast Chillies
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Fry Chicken
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Add Veg
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Sauce & Chillies
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Main Dish
15 min prep · 20 min cook · 4 servings
Recipe
Full recipe for Kung Pao Chicken
grocery Ingredients
- 500g boneless chicken thighs, cubed
- 8–10 dried red chillies
- 1/2 cup roasted peanuts
- 3 spring onions, sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp sugar
menu_book Instructions
Velvet the chicken: toss cubed thighs with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Set aside for 15 minutes.
Toast dried chillies in a dry wok over medium heat until fragrant and darkened, about 2 minutes. Remove and set aside.
Heat 2 tbsp oil in the wok over high heat. Fry chicken pieces until golden and cooked through, 4–5 minutes. Remove.
Add garlic, ginger, and bell pepper. Stir-fry 2 minutes. Return chicken and chillies.
Pour in sauce (soy sauce, rice vinegar, sugar, sesame oil mixed together). Toss until glossy, about 1 minute.
Fold in roasted peanuts and spring onions. Serve immediately over steamed rice.
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