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Diced chicken, peanuts and dried chillies in a sticky, sharp sauce. Ready faster than a takeaway delivery.
Kung pao chicken
- 500 g chicken thigh, diced
- 1 tbsp cornflour
- 6 to 8 dried red chillies
- 3 garlic cloves, sliced
- 1 thumb ginger, sliced
- 80 g roasted peanuts
- 2 tbsp soy sauce, 1 tbsp dark soy, 1 tbsp black vinegar, 1 tbsp sugar
- 2 spring onions, sliced
- Toss the diced chicken in the cornflour.
- Mix the soy sauces, vinegar and sugar in a small bowl, this is the sauce.
- Fry the chicken in hot oil until browned and cooked through, then set aside.
- Fry the dried chillies, garlic and ginger for 30 seconds until fragrant.
- Return the chicken to the pan, add the sauce and peanuts, and toss for 1 to 2 minutes until glossy.
- Scatter with spring onion and serve with rice.
Tips for the best kung pao
- Cornflour on the chicken keeps it juicy and helps the sauce cling.
- Toast the peanuts if they are not already roasted, it makes a real difference.
- Adjust the dried chillies up or down for a milder or hotter dish.
FAQ
Is kung pao chicken very spicy?
It can be, though most of the heat sits in the dried chillies rather than the sauce, so leave them whole and out if you prefer it milder.
Can you use chicken breast instead of thigh?
Yes, though thigh stays juicier over high heat. If using breast, cut it slightly larger and do not overcook it.
Shop this
- Chinese black vinegar. For the sharp edge in the sauce.
