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Saucy Kung Pao Chicken

Saucy Kung Pao Chicken is a culinary icon, celebrated for its vibrant interplay of flavors and textures. Originating from Sichuan cuisine, this dish has been embraced and adapted in Indo-Chinese kitchens, becoming a beloved staple for its bold and addictive taste. Our recipe focuses on delivering that authentic restaurant experience with the convenience of a quick, under-30-minute preparation, making it an ideal choice for busy weeknights when you crave something truly special.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: Indo-Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 250 g boneless chicken cut into 1-inch pieces
  • 1 tbsp cornflour cornstarch
  • 1 tbsp soy sauce light
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Oil for stir-frying
For the Sauce:
  • 2 tbsp soy sauce light
  • 1 tbsp dark soy sauce optional, for color
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp cornflour
  • 1/4 cup chicken broth or water
For the Stir-fry:
  • 1 tbsp cooking oil
  • 10-12 dried red chilies whole or broken (adjust to spice preference)
  • 1 tsp Sichuan peppercorns optional, for authentic flavor
  • 3-4 cloves garlic minced
  • 1 inch ginger grated
  • 1/4 cup roasted peanuts
  • 2-3 spring onions chopped (whites and greens separated)

Method
 

Instructions:
  1. Marinate Chicken: In a bowl, combine chicken pieces with 1 tbsp cornflour, 1 tbsp light soy sauce, 1 tsp rice vinegar, and 1/2 tsp sesame oil. Mix well and set aside for 10 minutes.
  2. Prepare Sauce: In a separate small bowl, whisk together all sauce ingredients: 2 tbsp light soy sauce, dark soy sauce (if using), 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp cornflour, and 1/4 cup chicken broth or water. Set aside.
  3. Stir-fry Chicken: Heat 1 tbsp oil in a wok or large pan over high heat. Add marinated chicken pieces and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
  4. Sauté Aromatics & Chilies: In the same wok, add a little more oil if needed. Add dried red chilies and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant. Be careful not to burn the chilies.
  5. Add Ginger, Garlic & Spring Onion Whites: Add minced garlic, grated ginger, and spring onion whites. Stir-fry for another 30 seconds until fragrant.
  6. Combine & Sauce: Return the cooked chicken to the wok. Pour in the prepared sauce. Stir continuously until the sauce thickens and coats the chicken evenly. This should take about 1-2 minutes.
  7. Add Peanuts & Spring Onion Greens: Stir in the roasted peanuts and spring onion greens. Toss everything together for another 30 seconds.
  8. Serve: Serve hot with steamed rice. The generous sauce makes it perfect for soaking up with rice.

Notes

FAQs
  • Can I use chicken thighs? Yes, chicken thighs can be used, but cooking time might vary slightly.
  • What are Sichuan peppercorns? They are a spice from the Sichuan province of China, known for their unique numbing and tingling sensation.
  • How to make it less spicy? Reduce the number of dried red chilies and omit Sichuan peppercorns.
Storage & Reheating
  • Best served fresh. Can be refrigerated in an airtight container for up to 1 day. Reheat gently in a pan or microwave, but chicken might lose some crispness.
Serving Suggestions
  • Pair with: Steamed rice, Veg Fried Rice, or plain noodles.
Make-Ahead
  • Marinate chicken and prepare sauce ingredients ahead of time. Chop vegetables.
Substitutions & Variations
  • Protein: Use tofu or shrimp instead of chicken.
  • Nuts: If peanuts are unavailable, use cashews.
  • Vegetables: Add sliced bell peppers or zucchini.