Kung pao chicken — marinated chicken stir-fried in a savoury, slightly sweet sauce with peanuts, water chestnuts and spring onions. A quick, fiery Chinese favourite.
Kung pao chicken is a Sichuan classic — tender chicken stir-fried with peanuts, chilli and a savoury-sweet, tangy sauce. It's fast, fiery and packed with contrasting textures, from crunchy nuts to silky chicken. Better than takeaway and ready in minutes, it's a weeknight winner.
Prep 35 min
Cook 15 min
Total 50 min
Medium
- 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
Video
Preparation
- Combine the sake, soy sauce, sesame oil and the cornflour dissolved in water, then divide the mixture in half.
- In a bowl, combine half of the sake mixture with the chicken, toss to coat, cover, and refrigerate for about 30 minutes.
- In a medium frying pan, combine the remaining sake mixture with the chillies, vinegar and sugar, then add the spring onion, garlic, water chestnuts and peanuts. Heat slowly over medium heat until aromatic.
- Meanwhile, remove the chicken from the marinade and sauté in a large frying pan until the juices run clear. Once the sauce is aromatic, add the chicken and simmer together until the sauce thickens.
Tips from the ZestyPlate Kitchen
- Marinate the chicken briefly so it stays tender and flavourful.
- Have everything chopped and the sauce mixed before you start — stir-frying moves fast.
- Add the peanuts towards the end so they stay crunchy.
- Cook over high heat for that proper wok-fried char and flavour.
Frequently Asked Questions
Traditionally quite spicy with dried chillies and Sichuan peppercorns. Adjust the chilli to taste — you can make it gently warm or properly fiery.
A balance of savoury soy, tangy vinegar, a little sweetness, chilli heat, and the crunch of peanuts. Sichuan peppercorns add a tingling note if you have them.
Yes — the same method works beautifully with prawns, tofu or beef. Adjust the cooking time to suit.
Overcooking or too-high heat without enough movement. A quick marinade and fast stir-frying keep it tender and juicy.
