Kung Pao Chicken is a Sichuan stir-fry of tender boneless chicken thighs cooked at fierce heat with dried chillies, Sichuan peppercorns, garlic, ginger, and spring onions, then finished in a glossy, vinegar-sharp sauce that balances heat, sweetness, and a gentle sourness. Roasted peanuts add crunch throughout. It is a bold, satisfying main suited to rice and a fast weeknight table.
600g
3tbsp
2tbsp
2tsp
1tbsp
1.5tbsp
1.5tbsp
2tbsp
3tbsp
8piece
1tsp
3piece
4piece
20g
80g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1.5tbsp | — | — | |
| 7 | | 1.5tbsp | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | | 8piece | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 3piece | — | — | |
| 13 | | 4piece | — | — | |
| 14 | | 20g | — | — | |
| 15 | | 80g | — | — |
Put the chicken thighs, cut into 2 cm cubes, into the mixing bowl.
Chicken thigh · 600 g
Add the light soy sauce to the chicken thighs.
Light soy sauce · 1 tbspAdd the Shaoxing rice wine to the chicken thighs and light soy sauce.
Shaoxing rice wine · 1 tbspAdd the cornflour to the chicken thighs, light soy sauce and Shaoxing rice wine.
Cornflour · 1 tspMix the chicken thighs, light soy sauce, Shaoxing rice wine and cornflour together until the chicken is evenly coated.
Cover and leave the chicken to marinate in the fridge for 15 minutes.
Add the light soy sauce to the small jug.
Light soy sauce · 2 tbspAdd the dark soy sauce to the light soy sauce.
Dark soy sauce · 1 tbspAdd the Chinkiang black rice vinegar to the light soy sauce and dark soy sauce.
Chinkiang black rice vinegar · 1.5 tbspAdd the Shaoxing rice wine to the light soy sauce, dark soy sauce and Chinkiang black rice vinegar.
Shaoxing rice wine · 1 tbspAdd the caster sugar to the light soy sauce, dark soy sauce, Chinkiang black rice vinegar and Shaoxing rice wine.
Caster sugar · 1.5 tbspAdd the cornflour to the light soy sauce, dark soy sauce, Chinkiang black rice vinegar, Shaoxing rice wine and caster sugar.
Cornflour · 1 tspAdd the chicken stock to the light soy sauce, dark soy sauce, Chinkiang black rice vinegar, Shaoxing rice wine, cornflour and caster sugar.
Chicken stock · 2 tbspWhisk the light soy sauce, dark soy sauce, Chinkiang black rice vinegar, Shaoxing rice wine, cornflour, chicken stock and caster sugar together until the cornflour is dissolved and the sauce is smooth.
Add the groundnut oil to the wok.
Groundnut oil · 2 tbsp
Heat the groundnut oil over a high heat until it is shimmering and just beginning to smoke.
Add the marinated chicken thighs to the hot oil in the wok.
Stir-fry the chicken with the wooden spoon over a fierce heat, tossing constantly, until golden and the thickest piece reads 74 °C on a thermometer.
Transfer the stir-fried chicken thighs to a plate and set aside.
Add the groundnut oil to the hot wok.
Groundnut oil · 1 tbspHalve the dried chillies with a sharp knife. Eight mild Sichuan chillies give a warm heat; use four, or shake out their seeds, for a milder dish.
Dried chillies · 8 piece
Add the halved dried chillies to the oil in the wok.
Grind the Sichuan peppercorns in a mortar and pestle until coarsely cracked and fragrant.
Sichuan peppercorns · 1 tsp
Add the ground Sichuan peppercorns to the halved dried chillies and oil in the wok.
Stir-fry the dried chillies and Sichuan peppercorns for 30 seconds until fragrant and the oil is deeply aromatic.
Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard the skins.
Garlic clove · 3 pieceMince the peeled garlic cloves finely with a sharp knife.
Add the minced garlic to the fragrant spice oil.
Trim the root ends and any ragged outer leaves from the spring onions and discard.
Spring onions · 4 pieceChop the spring onions into roughly 2 cm pieces.
Tip the chopped spring onions into a medium bowl to keep them ready.
Rinse the fresh root ginger under cold running water.
Fresh root ginger · 20 g
Mince the rinsed fresh root ginger finely with a sharp knife.
Add the minced ginger to the wok with the dried chillies, Sichuan peppercorns and garlic.
Add half the chopped spring onions to the wok.
Stir-fry the spring onions, dried chillies, Sichuan peppercorns, garlic and ginger together for 1 minute until very fragrant.
Add the reserved cooked chicken to the fragrant aromatics base in the wok.
Pour the sauce over the chicken and aromatics in the wok.
Toss everything together over a high heat until the sauce has thickened and coats the chicken in a glossy glaze.
Add the unsalted roasted peanuts to the glossy kung pao chicken.
Roasted unsalted peanuts · 80 gScatter the remaining chopped spring onions into the wok.
Toss everything together for a final 30 seconds so the peanuts and spring onions are well distributed through the dish.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Put the chicken thighs, cut into 2 cm cubes, into the mixing bowl.⏱ 10sResultChicken thigh |
| 2 | 1 tbsp | | Add the light soy sauce to the chicken thighs.⏱ 5sResultChicken thigh and light soy sauce |
| 3 | 1 tbsp | | Add the Shaoxing rice wine to the chicken thighs and light soy sauce.⏱ 5sResultChicken thigh and light soy sauce and shaoxing rice wine |
| 4 | 1 tsp | | Add the cornflour to the chicken thighs, light soy sauce and Shaoxing rice wine.⏱ 5sResultChicken thigh and shaoxing rice wine mixture |
| 5 | — | | Mix the chicken thighs, light soy sauce, Shaoxing rice wine and cornflour together until the chicken is evenly coated.⏱ 30sResultMixed chicken thighs |
| 6 | — | | Cover and leave the chicken to marinate in the fridge for 15 minutes.⏱ 15 minResultMarinated chicken thighsused in step 17 |
| 7 | 2 tbsp | Add the light soy sauce to the small jug.⏱ 5sResultLight soy sauce | |
| 8 | 1 tbsp | Add the dark soy sauce to the light soy sauce.⏱ 5sResultLight soy sauce and dark soy sauce | |
| 9 | 1.5 tbsp | Add the Chinkiang black rice vinegar to the light soy sauce and dark soy sauce.⏱ 5sResultLight soy sauce and dark soy sauce and chinkiang black rice vinegar | |
| 10 | 1 tbsp | Add the Shaoxing rice wine to the light soy sauce, dark soy sauce and Chinkiang black rice vinegar.⏱ 5sResultChinkiang black rice vinegar and shaoxing rice wine mixture | |
| 11 | 1.5 tbsp | Add the caster sugar to the light soy sauce, dark soy sauce, Chinkiang black rice vinegar and Shaoxing rice wine.⏱ 5sResultChinkiang black rice vinegar and shaoxing rice wine mixture | |
| 12 | 1 tsp | Add the cornflour to the light soy sauce, dark soy sauce, Chinkiang black rice vinegar, Shaoxing rice wine and caster sugar.⏱ 5sResultChinkiang black rice vinegar and shaoxing rice wine mixture | |
| 13 | 2 tbsp | Add the chicken stock to the light soy sauce, dark soy sauce, Chinkiang black rice vinegar, Shaoxing rice wine, cornflour and caster sugar.⏱ 5sResultChinkiang black rice vinegar and shaoxing rice wine mixture | |
| 14 | — | | Whisk the light soy sauce, dark soy sauce, Chinkiang black rice vinegar, Shaoxing rice wine, cornflour, chicken stock and caster sugar together until the cornflour is dissolved and the sauce is smooth.⏱ 20sResultWhisked sauceused in step 38 |
| 15 | 2 tbsp | | Add the groundnut oil to the wok.⏱ 5sResultGroundnut oil |
| 16 | — | | Heat the groundnut oil over a high heat until it is shimmering and just beginning to smoke.⏱ 1 minResultHeated groundnut oil |
| 17 | Marinated chicken thighsstep 6 | | Add the marinated chicken thighs to the hot oil in the wok.⏱ 10sResultHeated groundnut oil and marinated chicken thighs |
| 18 | — | | Stir-fry the chicken with the wooden spoon over a fierce heat, tossing constantly, until golden and the thickest piece reads 74 °C on a thermometer.⏱ 4 minResultStir-fried chicken thighs |
| 19 | Stir-fried chicken thighsstep 18 | | Transfer the stir-fried chicken thighs to a plate and set aside.⏱ 15sResultStir-fried chicken thighsused in step 37 |
| 20 | 1 tbsp | | Add the groundnut oil to the hot wok.⏱ 5sResultGroundnut oil |
| 21 | 8 piece | | Halve the dried chillies with a sharp knife. Eight mild Sichuan chillies give a warm heat; use four, or shake out their seeds, for a milder dish.⏱ 30sResultHalved dried chillies |
| 22 | Halved dried chilliesstep 21 | | Add the halved dried chillies to the oil in the wok.⏱ 5sResultHalved dried chillies and Groundnut oil |
| 23 | 1 tsp | | Grind the Sichuan peppercorns in a mortar and pestle until coarsely cracked and fragrant.⏱ 30sResultGround Sichuan peppercorns |
| 24 | Ground Sichuan peppercornsstep 23 | | Add the ground Sichuan peppercorns to the halved dried chillies and oil in the wok.⏱ 5sResultGround Sichuan peppercorns and halved dried chillies and Groundnut oil |
| 25 | — | | Stir-fry the dried chillies and Sichuan peppercorns for 30 seconds until fragrant and the oil is deeply aromatic.⏱ 30sResultFragrant spice oil |
| 26 | 3 piece | | Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard the skins.⏱ 30sResultPeeled garlic cloves |
| 27 | Peeled garlic clovesstep 26 | | Mince the peeled garlic cloves finely with a sharp knife.⏱ 30sResultMinced peeled garlic |
| 28 | Minced peeled garlicstep 27 | | Add the minced garlic to the fragrant spice oil.⏱ 5sResultMinced peeled garlic and fragrant spice oil |
| 29 | 4 piece | | Trim the root ends and any ragged outer leaves from the spring onions and discard.⏱ 20sResultTrimmed spring onions |
| 30 | Trimmed spring onionsstep 29 | | Chop the spring onions into roughly 2 cm pieces.⏱ 30sResultChopped spring onions |
| 31 | Chopped spring onionsstep 30 | | Tip the chopped spring onions into a medium bowl to keep them ready.⏱ 5sResultChopped spring onionsused in step 35 |
| 32 | 20 g | | Rinse the fresh root ginger under cold running water.⏱ 30sResultRinsed ginger |
| 33 | — | | Mince the rinsed fresh root ginger finely with a sharp knife.⏱ 40sResultMinced ginger |
| 34 | Minced gingerstep 33 | | Add the minced ginger to the wok with the dried chillies, Sichuan peppercorns and garlic.⏱ 5sResultMinced peeled garlic and fragrant spice oil and minced ginger |
| 35 | Chopped spring onionsstep 31 | | Add half the chopped spring onions to the wok.⏱ 5sResultRemaining chopped spring onionsused in step 41 |
| 36 | — | | Stir-fry the spring onions, dried chillies, Sichuan peppercorns, garlic and ginger together for 1 minute until very fragrant.⏱ 1 minResultFragrant aromatics base |
| 37 | Stir-fried chicken thighsstep 19 | | Add the reserved cooked chicken to the fragrant aromatics base in the wok.⏱ 10sResultStir-fried chicken thighs and fragrant aromatics base |
| 38 | Whisked saucestep 14 | | Pour the sauce over the chicken and aromatics in the wok.⏱ 5sResultWhisked sauce and stir-fried chicken thighs and fragrant aromatics base |
| 39 | — | | Toss everything together over a high heat until the sauce has thickened and coats the chicken in a glossy glaze.⏱ 1 minResultGlossy kung pao chicken |
| 40 | 80 g | | Add the unsalted roasted peanuts to the glossy kung pao chicken.⏱ 5sResultGlossy kung pao chicken and roasted unsalted peanuts |
| 41 | Remaining chopped spring onionsstep 35 | | Scatter the remaining chopped spring onions into the wok.⏱ 5sResultRemaining chopped spring onions and glossy kung pao chicken and roasted unsalted peanuts |
| Glossy kung pao chicken and roasted unsalted peanutsstep 40 | |||
| 42 | — | | Toss everything together for a final 30 seconds so the peanuts and spring onions are well distributed through the dish.⏱ 30sResultKung Pao Chicken |
| Total Time | 29 min | ||
| Nutrient | Per serving |
|---|---|
| 453kcal | |
| 37g | |
| 27g | |
| 5g | |
| 16g | |
| 7g | |
| 1g | |
| 1,317mg |
Kung Pao Chicken is a Sichuan stir-fry of tender boneless chicken thighs cooked at fierce heat with dried chillies, Sichuan peppercorns, garlic, ginger, and spring onions, then finished in a glossy, vinegar-sharp sauce that balances heat, sweetness, and a gentle sourness. Roasted peanuts add crunch throughout. It is a bold, satisfying main suited to rice and a fast weeknight table.
What you’ll doYou will begin by coating the chicken in a soy, rice wine, and cornflour marinade and leaving it for 15 minutes while you whisk together the sauce and prepare all the aromatics. The chicken is then stir-fried in a smoking-hot wok until golden, set aside, and the same wok is used to bloom dried chillies and cracked Sichuan peppercorns before the garlic, ginger, and spring onions go in. Everything comes back together with the sauce, which must thicken to a glossy glaze before the peanuts and remaining spring onions are tossed through at the last moment.
