Kung Pao chicken
Sichuan-style stir-fry: tender chicken tossed with toasted peanuts, dried chillies and a glossy, sweet-spicy sauce.
A proper punchy Sichuan-style stir-fry — Kung Pao chicken is all about contrasting textures: tender, caramelised chicken with crunchy toasted peanuts and a slick, slightly sweet-spicy sauce. It’s a weeknight hero that looks restaurant-level with very little faff.
Use chicken thighs for juiciness, be exact with the heat, and don't skip the Sichuan peppercorns if you want that signature tingle. Serve with steamed rice or simple stir-fried greens.
Ingredients
- 600 g boneless skinless chicken thighs
- 60 ml light soy sauce
- 15 ml Shaoxing wine
- 40 g cornflour
- 45 ml vegetable oil
- 100 g toasted unsalted peanuts
- 8 dried red chillies — halve if you prefer less heat
- 5 ml Sichuan peppercorns
- 3 garlic cloves — finely chopped or grated
- 20 g fresh ginger — finely grated
- 4 spring onions — slice into 2 cm pieces, separate whites and greens
- 15 ml rice wine vinegar
- 10 ml dark soy sauce
- 15 g light brown sugar
- 120 ml chicken stock — low-salt if possible
- 10 ml sesame oil
- 15 ml sesame seeds — to garnish
- 5 ml sea salt — or to taste
Equipment
- wok or large frying pan
- small bowl for sauce
- measuring spoons and scales
- spatula or wooden spoon
Instructions
Trim any excess fat and cut the chicken into bite-sized pieces (about 2–3 cm). Put the chicken in a bowl with 30 ml light soy sauce, Shaoxing wine, half the cornflour (about 20 g) and half the sea salt. Toss to coat, then leave to marinate on the side of the worktop for 20 minutes.
While the chicken marinates, make the sauce. In a small bowl whisk together the remaining 30 ml light soy sauce, dark soy sauce, rice wine vinegar, light brown sugar, chicken stock, sesame oil and the remaining cornflour (about 20 g) until smooth.
Prep the aromatics: peel and finely grate the ginger and garlic. Trim and slice the spring onions into 2 cm pieces, keeping the white parts and green parts separate.
Heat a wok or large frying pan over a high heat on the hob. Add the vegetable oil and when it is just smoking, add the toasted unsalted peanuts. Stir constantly and fry until golden, about 60–90 seconds, then lift out with a slotted spoon and drain on kitchen paper.
Return the pan to the heat, add a touch more oil if needed, then add the dried red chillies and Sichuan peppercorns. Fry briefly, tossing, for 20–30 seconds until fragrant but not charred.
Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Stir-fry over a high heat for 4–5 minutes until the pieces are well browned and cooked through.
Push the chicken to the side of the pan, add the garlic, ginger and the spring onion whites and stir-fry for 30 seconds until aromatic.
Give the sauce a quick stir (cornflour settles) then pour it into the pan. Turn the heat up so the sauce comes to a rapid boil and stirs until it thickens to a glossy glaze, about 1–2 minutes. Return the toasted unsalted peanuts and the spring onion greens, toss for 20–30 seconds to coat.
Transfer the Kung Pao chicken to a warm serving dish, scatter over sesame seeds, then leave to rest for 5 minutes before serving.
Tips
- Marinate the chicken for at least 20 minutes so the cornflour and soy build a thin protective coating — this gives a glossy finish when fried.
- Work in batches when frying the chicken; a crowded pan will steam, not sear.
- Watch the peanuts and chillies constantly — they go from golden to burnt in seconds.
- If you prefer less numbing heat, omit or halve the Sichuan peppercorns; use fewer dried chillies to reduce chilli heat.
- Make the sauce in advance and keep it in the fridge for up to 24 hours; whisk again before adding to the pan as the cornflour can settle.
Substitutions
boneless skinless chicken thighs → chicken breast, same weight (slice slightly thinner and watch cooking time)
Stays closetoasted unsalted peanuts → roasted cashews, same weight
Noticeably differentlight soy sauce → tamari (gluten-free), same quantity
Stays closeSichuan peppercorns → leave out or add a pinch of ground black pepper (no numbing effect)
Noticeably different
Nutrition
Per serving · estimated
- 590
- Calories
- 38 g
- Protein
- 18 g
- Carbs
- 40 g
- Fat
- 4 g
- Fibre
- 5 g
- Sugar
- 1100 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — use tamari or a certified gluten-free soy sauce and check the stock is gluten-free. The cornflour and other ingredients are naturally gluten-free.
Can I use chicken breast instead of thighs?
Yes. Chicken breast will be leaner and can dry out quicker — slice thinner and reduce the stir-fry time so it stays tender.
How do I reduce the spice?
Remove or halve the dried chillies and omit Sichuan peppercorns. You can keep the flavour by adding a small pinch of chilli flakes instead of whole chillies.
Can I prepare any parts ahead?
Make the sauce and toast the peanuts up to 24 hours ahead. Keep them separate and combine at the end to maintain crunch.
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