Chinese Kung Pao Chicken

    30 min

    This stir-fry dish will rival that from your local takeaway. Tender chicken is stir-fried with cucumbers and peanuts in a sweet, spicy and sour sauce. Enjoy with freshly cooked rice.

    3 people made this

    Makes: 2 - 3 servings

    • 2 boneless and skinless chicken thighs, chopped into small chunks
    • 1 teaspoon shaoxing wine
    • 1 teaspoon light soy sauce
    • 5 thin slices fresh ginger
    • 2 tablespoons oil
    • 1 teaspoon chilli paste
    • 2 small cucumbers, peeled and diced
    • 1 teaspoon finely chopped garlic
    • salt to taste
    • 1 teaspoon sugar
    • 1 teaspoon black vinegar
    • 1 teaspoon cornflour, dissolved with 1 tablespoon water
    • 3 tablespoons peanuts, fried until golden and crunchy
    • sesame oil, for drizzling

    Prep:10min  ›  Cook:10min  ›  Extra time:10min marinating  ›  Ready in:30min 

    1. Marinade the chicken with shaoxing wine, soy sauce and ginger for 10 minutes.
    2. Heat 2 tablespoons vegetable oil in a wok over high heat, add the chilli paste and fry until fragrant. Add the chicken cubes and stir-fry for about 3 minutes.
    3. Add the cucumber and fry for 2 minutes, then stir in the garlic and salt.
    4. In a small bowl, mix together the sugar, vinegar and corn flour slurry. Pour this mixture into the wok and stir for 1 minute. Toss the peanuts into the wok and serve drizzled with sesame oil.


    You can find shaoxing wine and black vinegar in Chinese/Oriental speciality shops or online.

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