Recipe byThe ZestyPlate Kitchen
Kung pao chicken: marinated chicken stir-fried in a savoury, slightly sweet sauce with peanuts, water chestnuts and spring onions. Quick and fiery.
Kung pao chicken is a Sichuan favourite, tender chicken stir-fried with peanuts, chilli and a sauce that lands somewhere between savoury, sweet and tangy. It's fast and fiery, with crunchy nuts playing off silky chicken. Better than any takeaway and ready in minutes, it earns its place on a busy weeknight.
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Prep 35 min
Cook 15 min
Total 50 min
Medium
Scale:
- 2 tbs Sake
- 2 tbs Soy Sauce
- 2 tbs Sesame Seed Oil
- 2 tbs Corn Flour
- 2 tbs Water
- 500g Chicken
- 1 tbs Chilli Powder
- 1 tsp Rice Vinegar
- 1 tbs Brown Sugar
- 4 Chopped Spring Onions
- 6 cloves Garlic Clove
- 220g Water Chestnut
- 100g Peanuts
Nutrition (per serving)
530
kcal
35g
Protein
28g
Carbs
31g
Fat
Estimated per serving. How we calculate this.
Preparation
- Combine the sake, soy sauce, sesame oil and the cornflour dissolved in water, then split the mixture in half.
- In a bowl, mix half the sake mixture with the chicken, toss to coat, cover, and chill for about 30 minutes.
- In a medium frying pan, mix the remaining sake mixture with the chillies, vinegar and sugar, then add the spring onion, garlic, water chestnuts and peanuts. Heat gently over medium heat until aromatic.
- Meanwhile, lift the chicken out of the marinade and saute it in a large frying pan until the juices run clear. Once the sauce smells aromatic, add the chicken and simmer together until the sauce thickens.
Tips from the ZestyPlate Kitchen
- Give the chicken a short marinade so it stays tender and well seasoned.
- Chop everything and mix the sauce before you turn on the heat, because stir-frying happens fast.
- Throw the peanuts in near the end so they keep their crunch.
- Keep the heat high for that proper wok-fried char and depth of flavour.
Frequently Asked Questions
Traditionally quite hot, thanks to dried chillies and Sichuan peppercorns. Adjust the chilli to suit yourself, from gently warm to seriously fiery.
A balance of savoury soy, sharp vinegar, a little sugar, chilli heat and the crunch of peanuts. Sichuan peppercorns add a tingling note if you have them.
Yes, the same method works a treat with prawns, tofu or beef. Just adjust the cooking time to suit.
Usually overcooking, or heat that's too high without enough movement in the pan. A quick marinade and fast stir-frying keep it tender and juicy.
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