Recipe: Kung pao chicken

This classic Sichuan dish is aromatic and flavoursome, but surprisingly easy to recreate at home. So the next time you're craving a Chinese carry out, why not give this recipe a go?

Kung pao chicken - serves 4

Ingredients for kung pao chicken

  • 450g of skinless, boneless chicken breast, cut into chunks
  • 120g chopped peanuts
  • 200g water chestnuts
  • 4 scallions, chopped
  • 30ml white wine
  • 30ml soy sauce
  • 30ml sesame oil
  • 30ml hot chilli paste
  • 15g cornflour
  • 5ml white vinegar
  • 2 teaspoons brown sugar
  • 2 tablespoons cornflour, dissolved in 2 tablespoons water

Method for making kung pao chicken

  1. To make the marinade, combine half of the wine, half of the soy sauce, half of the sesame oil and half of the cornflour liquid in a bowl and mix together
  2. Add the chicken and toss to coat
  3. Cover the dish and place in the fridge for half an hour
  4. For the sauce, combine the remaining wine, soy sauce, sesame oil, cornflour liquid, and the chilli paste, vinegar and sugar
  5. Mix together and add scallions, garlic, water chestnuts and peanuts
  6. Heat the sauce over medium heat until aromatic
  7. Remove the chicken from the marinade and saute until cooked through
  8. Add the chicken to the sauce and let it sizzle until the sauce thickens

Tips for making kung pao chicken

  • Substitute the peanuts for cashews for a tasty variant on this recipe
  • If you don't have chilli paste, substitute with two fresh chopped chillies

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