Kung Po Chicken SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 9 MINUTES 

Subscribe to my YouTube channel for more exciting recipes! 

Share this recipe 

Kung Po Chicken

ABOUT THE RECIPE 

This classic Sichuan dish is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers. Originating in the Sichuan Province of south-western China it includes Sichuan peppercorns. 

STEPS 

1) Marinate the chicken. Mix together the chicken with all the marinade ingredients in a medium bowl and set aside for 30 minutes. 
 
2) Mix together all the sauce ingredients in a medium bowl and set aside. 
 
3) Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok and set aside. 
 
4) Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, and Sichuan peppercorns. Cook for a minute or two until fragrant. 
 
5) Add the chicken back to the pan along with the spring onions and turn up the heat to high. Stir-fry for a minute, add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly. 
 
6) Finally, add the peanuts. Give everything a final stir, sprinkle with spring onion greens and serve. 

INGREDIENTS 

For the chicken marinade: 

340g chicken breast, cut into cubes 
1 tsp oil 
1 tsp corn flour 
Pinch Salt 
1 tsp Chinese rice wine 
A pinch of ground white pepper 

For the sauce: 

1 tbsp light soy sauce 
½ tsp dark soy sauce 
1 tbsp rice wine vinegar 
1 tsp sugar 
3 tbsp water 
1 tsp cornstarch 

Remainder of ingredients: 

3 tbsp oil 
3 cloves garlic, smashed and sliced 
2 thin slices ginger, minced 
2 dried red chilis, deseeded and chopped 
½ tsp Sichuan peppercorns 
6 spring onions, white portions only, cut into 3cm pieces 
1 cup of roasted peanuts 
Spring onion greens to garnish 
Kung Po Chicken

ABOUT THE RECIPE 

This classic Sichuan dish is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers. Originating in the Sichuan Province of south-western China it includes Sichuan peppercorns. 

STEPS 

1) Marinate the chicken. Mix together the chicken with all the marinade ingredients in a medium bowl and set aside for 30 minutes. 
 
2) Mix together all the sauce ingredients in a medium bowl and set aside. 
 
3) Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok and set aside. 
 
4) Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, and Sichuan peppercorns. Cook for a minute or two until fragrant. 
 
5) Add the chicken back to the pan along with the spring onions and turn up the heat to high. Stir-fry for a minute, add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly. 
 
6) Finally, add the peanuts. Give everything a final stir, sprinkle with spring onion greens and serve. 

INGREDIENTS 

For the chicken marinade: 

340g chicken breast, cut into cubes 
1 tsp oil 
1 tsp corn flour 
Pinch Salt 
1 tsp Chinese rice wine 
A pinch of ground white pepper 

For the sauce: 

1 tbsp light soy sauce 
½ tsp dark soy sauce 
1 tbsp rice wine vinegar 
1 tsp sugar 
3 tbsp water 
1 tsp cornstarch 

Remainder of ingredients: 

3 tbsp oil 
3 cloves garlic, smashed and sliced 
2 thin slices ginger, minced 
2 dried red chilis, deseeded and chopped 
½ tsp Sichuan peppercorns 
6 spring onions, white portions only, cut into 3cm pieces 
1 cup of roasted peanuts 
Spring onion greens to garnish 

Subscribe to my YouTube channel for more exciting recipes! 

You might also like... 

King Prawn with Ginger and Spring Onion
King Prawn with Ginger & Spring Onion 
Serves : 2 
Preparation : 10 minutes 
Cooking : 5 minutes 
Chinese Dumplings
Chinese Dumplings 
Serves : 4 
Preparation : 30 minutes 
Cooking : 5 minutes 
Chilli and Salt squid 
Serves : 4 
Preparation : 10 minutes 
Cooking : 2 minutes 
Chicken Chow Mein
Chicken Chow Mein 
Serves : 4 
Preparation : 5 minutes 
Cooking : 15 minutes 

WANT TO LEARN? - GET IN TOUCH 

Want to go the extra step? 
Join our online cookery course or attend one of our cookery classes? 
Szechuan Tofu
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings