Travel Food People is a collective of bloggers that explores these areas in many forms.

RESTAURANT REVIEWS

Recipe: a classic Sichuan cuisines dish, the Kung Pao Chiken

Christina Vlahoulis | April 20, 2020
view all

Kung Pao chicken is a deliciously spicy stir fry Chinese dish with juicy chicken chunks, chili peppers, fresh vegetables and finished off with a mouthwatering spicy sweet sauce and toasted peanuts the best part is you can whip it up in 30 minutes.

  • Serves: 4

  • Prep time: 10 minutes

  • Cooking time: 20 minutes

  • Total time: 30 minutes

INGREDIENTS

  • 2 tbsp rice wine

  • ¼ tsp white pepper

  • 5 tbsp soy sauce

  • 4 tbsp hoisin sauce

  • 1 tsp sesame oil 

  • 2 tbsp sugar

  • 2 garlic cloves peeled and minced

  • 2 tsp fresh ginger peeled and grated

For the chicken:

  • 2 chicken breasts chopped into bite

  • 1 tsp cornflour/cornstarch

  • 1 tbsp vegetable oil

  • 8-10 small red chili peppers or 1 tsp red pepper flakes

  • 2 red bell peppers, chopped into squares

  • 2 medium sized courgettes, chopped into chunks

  • 10 spring onions, chopped roughly

  • ½ cup unsalted peanuts or cashews if you prefer

To garnish:

  • 1 tbsp peanuts

  • 1 tsp toasted sesame seeds

INSTRUCTIONS

  1. Mix all the marinade ingredients in a bowl and set aside.

  2. Place the chopped chicken in a separate bowl and mix with the cornflour/cornstarch.

  3. Then stir in 1/3 of the marinade ingredients into the chicken. Cover and refrigerate for 30 minutes (or up to 12 hours). Reserve the remaining 2/3 of the marinade for the sauce.

  4. Add the oil to your wok, heat on a high heat and then add the chicken (using a slotted spoon to remove from the marinade). Fry until cooked through, about 8-10 minutes.

  5. Add in the red chili peppers or flakes, stir for a minute and then add red peppers, courgettes and spring onions. Cook for a further 4-5 minutes until heated through, but still crunchy.

  6. Add in the reserved 2/3 of the marinade and the chili’s and cook until the sauce thickens slightly, about 2 minutes.

  7. Add in the peanuts just before serving, and give them a quick stir. 

  8. Serve immediately and garnish with extra peanuts and sesame seeds.

  9. Serve over boiled rice or rice noodles.

Enjoy!

Subscribe for our bi-weekly digest and get our latest stories

Join our Monthly Digest list

Receive a monthly curated bulletin of hand-crafted stories on your favourite topics, straight into your inbox.

We’re also on Instagram

Subscribe for our bi-weekly digest and get our latest stories

Join our Monthly Digest list

Receive a monthly curated bulletin of hand-crafted stories on your favourite topics, straight into your inbox.

Back to top