Chinese Kung Pao Chicken

Chinese Kung Pao Chicken


1 person made this

About this recipe: 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.


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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