Kung Pao Chicken

Kung Pao Chicken 2



Possibly the best Chinese chicken dish I’ve ever tasted. The combination of sesame, peanuts, soy sauce, hoisin and szechuan pepper is addictive and will have you licking the plate!



500g skinless, boneless chicken thighs cut into chunky thumb-sized pieces



1 TBS soy sauce

2 tsp Chinese rice wine or dry sherry

1 1/2 tsp cornstarch


1 TBS balsamic vinegar

1 tsp soy sauce

1 tsp hoisin sauce

1 tsp sesame oil

2 tsp brown sugar

1 tsp cornstarch

1/2 tsp ground Szechuan pepper

For the wok or pan:

2 TBS peanut oil

1 tsp dried chili flakes

3  spring onions, thinly chopped (roughly separating the whites from the green)

2 garlic cloves, minced

1 tsp grated fresh ginger

1/4 cup unsalted dry-roasted peanuts

1/2 a medium red pepper finely chopped



Mix the cornstarch in with the marinade ingredients until dissolved.  Marinade the chicken with the marinade ingredients in a glass bowl for 15 minutes.

Prepare the sauce in another bowl by combining the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and Szechuan pepper. Stir until sugar and starch are dissolved.

On high heat, place a wok or pan.  Add the peanut oil and coat the base of the pan. Add the chilies, then add the chicken and stir-fry for 3 minutes.

Add the spring onion whites, garlic, red pepper and ginger and stir-fry for a minute. Pour in the sauce and stir to coat all ingredients. Stir in the peanuts add cook for another couple of minutes.

Serve with a sprinkling of spring onion greens on top.


Fresh Chinese at it’s best!


Kung Pao Chicken 1



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