A classic Chinese stir-fry combining tender marinated chicken with dried chillies, Sichuan peppercorns, cashew nuts and spring onions in a glossy sweet, sour and savoury sauce.
Prep Time: 15 minutes
Marinating Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Kung Pao Chicken · Chinese Recipes · Chicken Stir-Fry · Spicy Recipes · Quick & Easy
Ingredients
For the Chicken
- 400g boneless, skinless chicken thigh or breast, cut into 2–3cm pieces
- ½ small onion, cut into chunks
- 2 cloves garlic, thinly sliced
- 4cm piece fresh ginger, peeled and thinly sliced
- 8g small dried chillies, cut into 1cm pieces
- 1 tsp Sichuan peppercorns
- 50g raw cashew nuts
- 4 spring onions, cut into 2cm pieces
- 4 tbsp cooking oil, for stir-frying
For the Chicken Marinade
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 tsp potato starch or cornflour
For the Kung Pao Sauce
- 3 tbsp light soy sauce
- 3 tbsp Chinese black vinegar
- 40g brown sugar or ½ slab Chinese cane sugar, broken into small pieces
- 1 tsp potato starch or cornflour
- 2 tbsp cold water
Method
1. Marinate the chicken
Place the chicken pieces in a large bowl.
Add the light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper and potato starch.
Mix thoroughly until the chicken is evenly coated.
Set aside to marinate while preparing the other ingredients.
2. Prepare the ingredients
Cut the onion into chunks.
Thinly slice the garlic and ginger.
Cut the dried chillies into approximately 1cm pieces.
Cut the spring onions into 2cm pieces.
3. Prepare the sauce
Mix the potato starch with 2 tbsp cold water until smooth.
Add the light soy sauce, Chinese black vinegar and sugar.
Stir well and set aside.
4. Toast the cashews
Heat 4 tbsp cooking oil in a wok over high heat.
Add the cashew nuts and cook for approximately 2 minutes, until lightly golden.
Remove the cashews from the wok and set aside, leaving the oil in the wok.
5. Stir-fry the chicken
Add the dried chillies, Sichuan peppercorns, onion and ginger to the hot oil.
Stir-fry briefly until fragrant.
Add the marinated chicken and stir-fry for 3–4 minutes, until the chicken is nearly cooked through.
6. Add the sauce
Give the prepared sauce a good stir, then pour it into the wok.
Add the toasted cashews, spring onions and sliced garlic.
Stir-fry for approximately 2 minutes, until the sauce thickens and coats the chicken evenly.
7. Serve
Transfer the Kung Pao chicken to a serving dish.
Serve immediately with steamed jasmine rice.
