Chinese

Kung Pao Chicken

Easy · 25 min

Serves 4ChineseDairy-free

Wok-fired chicken with dried chillies, Sichuan pepper and roasted peanuts. Salty, tangy and addictively crunchy.

25 minTotal time

4Serves

4Steps

ChineseCuisine

Method

Prep
Marinate chicken
Toss chicken with 1 tbsp soy sauce and cornstarch. Rest 10 minutes.
Why: Cornstarch protects moisture during high-heat cooking.
Cook from here
Prep
Mix sauce
Combine remaining soy, vinegar, hoisin and sugar.
Why: Pre-mixed sauce prevents scrambling in the wok.
Cook from here
Rest
Stir-fry
Stir-fry chillies and peppercorns in hot oil until fragrant. Add chicken and cook until browned.
Why: Toasting chillies releases their aroma.
Cook from here
Serve
Toss and serve
Add sauce, peanuts and spring onions. Toss until glossy. Serve immediately with rice.
Why: Fast finishing keeps peanuts crunchy.
Cook from here

Don't eat the whole dried chillies — they're for flavour, not crunch.

Prep
Marinate chicken
Toss chicken with 1 tbsp soy sauce and cornstarch. Rest 10 minutes.
Why: Cornstarch protects moisture during high-heat cooking.
Cook from here
Prep
Mix sauce
Combine remaining soy, vinegar, hoisin and sugar.
Why: Pre-mixed sauce prevents scrambling in the wok.
Cook from here
Rest
Stir-fry
Stir-fry chillies and peppercorns in hot oil until fragrant. Add chicken and cook until browned.
Why: Toasting chillies releases their aroma.
Cook from here
Serve
Toss and serve
Add sauce, peanuts and spring onions. Toss until glossy. Serve immediately with rice.
Why: Fast finishing keeps peanuts crunchy.
Cook from here