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Chinese · Dinner

Kung pao chicken

Non-vegMedium

Diet: Non-veg · High-protein

Stir-fry chicken with peanuts and dried chilies in a tangy sauce. Prepare everything before heating the wok.

Prep
20 min
Cook
15 min
Soak, marinate, rise or chill
15 min
Total
50 min
Servings
4
Difficulty
Medium
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Chicken

Sauce

StirFry

Equipment

Wok or wide pan; bowls; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 15 min

  1. Mix 600 g chicken breast, cubed, 15 ml soy sauce, 15 g cornstarch; refrigerate for 15 minutes. Whisk 30 ml soy sauce, 20 ml rice vinegar, 15 g sugar, 60 ml water, 10 g cornstarch separately. Do not wash raw chicken.

Sear · About 7 min

  1. Heat 30 ml neutral oil in a wide wok. Cook chicken in two batches for 5–7 minutes each; transfer to a clean plate.

    Check: Chicken reaches 74°C / 165°F.

Stir-fry aromatics · About 3 min

  1. Cook 4 dried chilies, 10 g garlic, chopped, 15 g ginger, chopped and 150 g bell pepper, diced in the wok for 2–3 minutes.

    Check: Chilies darken slightly without burning.

Glaze · About 3 min

  1. Return chicken. Stir the sauce again and pour it in; toss for 2–3 minutes. Add 60 g roasted peanuts and 40 g spring onions.

    Check: The sauce bubbles and lightly coats the chicken.

Tips

  • Cornstarch settles, so stir sauce just before pouring.
  • Keep cooked chicken on a clean plate.

Substitutions

  • Use cashews instead of peanuts.
  • In Kung pao chicken, replace soy sauce with labelled gluten-free tamari.

Storage

  • Get perishable Kung pao chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kung pao chicken within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kung pao chicken to 74°C / 165°F, stirring or turning it for even heating. When Kung pao chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kung pao chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kung pao chicken becomes softer in storage.

Make ahead

  • Cut ingredients and mix sauce one day ahead.
  • Marinate chicken in the fridge shortly before cooking.

FAQ

Can I reduce the heat?

Use fewer chilies and remove seeds.

Why is the sauce thick?

Add a little hot water and toss; avoid adding more starch.

Can I use thighs?

Yes. Cut evenly and cook to the same temperature check.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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