Go Back

Kung Pao Chicken

This dish is special because it brings together a medley of ingredients that complement each other beautifully, creating a meal that's both comforting and exciting—ideal for anyone seeking a quick yet impressive dinner that doesn't compromise on authenticity or taste.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breast or thighs, diced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 8 –10 dried red chilies adjust to taste
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 cup roasted peanuts
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 3 green onions chopped
  • For the sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Method
 

  1. In a medium bowl, combine the diced chicken, soy sauce, rice wine, and 1 teaspoon cornstarch. Marinate for 10–15 minutes.
  2. In a small bowl, whisk together all sauce ingredients until smooth; set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add dried red chilies and stir-fry for 30 seconds until fragrant.
  5. Add marinated chicken and cook 5–7 minutes until lightly browned and cooked through. Remove chicken from the pan and set aside.
  6. In the same pan, add garlic, ginger, and bell peppers; stir-fry for 2–3 minutes until slightly tender.
  7. Return chicken to the pan, add peanuts, and pour in the sauce. Stir-fry for 2–3 minutes until everything is well coated and sauce has thickened.
  8. Toss in green onions and cook for another 30 seconds.
  9. Serve immediately with steamed rice or noodles.

Notes

Chef’s Tips
  • Adjust the number of dried chilies to control the heat.
  • Toast peanuts lightly for extra crunch and flavour.
  • Cut vegetables into uniform pieces for even cooking.
  • For extra depth, let the sauce simmer for a minute before adding it to the chicken.