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Classic Kung Pao Chicken

Classic Kung Pao Chicken

Tender chicken, crisp vegetables and roasted peanuts tossed in a glossy Sichuan-style sauce, with dried chillies for heat and a savoury-sweet finish.

35 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

25 mins prep10 mins cook35 mins total

  1. Marinate the cubed chicken breast with 1 tablespoon of the soy sauce and the cornflour for 20 minutes.

  2. Mix the remaining soy sauce with the hoisin sauce, Shaoxing wine and sugar to make the stir-fry sauce.

  3. Heat the vegetable oil in a wok over high heat. Add the dried red chillies and stir-fry briefly until fragrant and just darkened.

  4. Add the marinated chicken and stir-fry until opaque and cooked through.

  5. Add the diced bell pepper and sliced spring onion, tossing for about 2 minutes so they remain slightly crisp.

  6. Pour in the sauce and add the roasted peanuts. Toss until the sauce thickens and coats the chicken.

  7. Finish with the toasted sesame seeds and chopped fresh coriander, then serve with steamed rice.

Notes

Have every ingredient measured before heating the wok: the stir-fry cooks quickly. Add the chillies to the oil briefly so they flavour it without burning.
About this recipe

This Kung Pao chicken brings together tender pieces of chicken, crisp pepper and spring onion in a glossy, savoury-sweet sauce. Dried red chillies and roasted peanuts give the stir-fry its characteristic heat and crunch.

Marinate the chicken briefly while you mix the sauce, then cook everything in a very hot wok so the meat stays juicy and the vegetables keep their bite. Serve with steamed jasmine rice for an easy, satisfying meal.

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