kung pao chicken




Kung Pao Chicken

Kung pao chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour!




28 ounces (800g) boneless/skinless chicken breast cut into 1/2 inch cubes
1 tablespoon shaoxing wine or dry sherry
1 tablespoon light soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch / corn flour


1/2 cup low-sodium chicken stock (or broth) — water can be used
5 tablespoons light soy sauce
2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
2 tablespoon Chinese Shaoxing wine (or dry sherry)
2 teaspoon dark soy sauce
2 teaspoons hoisin sauce
2 tablespoons sugar
1 teaspoon cornstarch / corn flour

1 green onion, diced

2 clove garlic, minced

Stir Fry:

4 tablespoons cooking oil divided
1 1/2 tablespoons garlic (4-6 cloves)
1 tablespoon ginger
1 carrot,  diced
1 cucumber, seeded and diced
8-10 dried chilies cut into ½-inch pieces (adjust to taste)
1 tablespoon Sichuan peppercorns lightly toasted and ground
4 tablespoon Doubanjiang (fermented black bean paste)
1/2 cup roasted/unsalted peanuts
2 teaspoons sesame oil optional


Step 1:   Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes.  Whisk sauce ingredients together until sugar dissolves; set aside.



Step 2:    Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.


Step 3:    Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers, fermented black bean paste, and Sichuan peppercorns and stir fry for 1 minute.  Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).


Step 4:    Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.


Serve immediately with steamed/cooked rice or fried rice!