Kung pao chicken

Name: Kung pao chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300 g Chicken breast; 40 g Roasted peanuts; 60 g Spring onion; 10 g Garlic; 10 g Ginger; 8 g Fresh chilli; 1 g Sichuan pepper; 25 g Soy sauce; 15 g Shaoxing cooking wine; 20 g Plain rice vinegar; 12 g Sugar; 8 g Corn starch; 20 g Rapeseed oil; 50 g Water

Chicken and peanuts in a tangy Sichuan-style stir-fry.

Estimated total time: 30 minutes2 portionsAbout 450 kcal per portion

Kung Pao chicken — real photograph of the prepared dish — Photo: Steven G. Johnson · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 2 portions

300 g Chicken breast
40 g Roasted peanuts
60 g Spring onion
10 g Garlic
10 g Ginger
8 g Fresh chilli
1 g Sichuan pepper
25 g Soy sauce
15 g Shaoxing cooking wine
20 g Plain rice vinegar
12 g Sugar
8 g Corn starch
20 g Rapeseed oil
50 g Water

Method

Dice chicken and mix with 10 g soy sauce, Shaoxing wine and half the corn starch. Rest for 10 minutes.
Mix remaining soy sauce and corn starch with vinegar, sugar and water. Chop spring onion, garlic, ginger and chilli.
Heat oil in a wok. Stir-fry chicken for 4–5 minutes until nearly cooked, then add aromatics, chilli and Sichuan pepper for 1 minute.
Pour in sauce and toss for 2–3 minutes until thickened and chicken is cooked through. Fold in peanuts and serve.

Uses fresh chilli for availability; traditional versions often use dried chillies. Rice is not included.

宫保鸡丁

Allergens and ingredient checks

Listed allergens: gluten, peanuts, soy, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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