Kung Pao Chicken Recipe

This easy Kung Pao Chicken recipe brings together tender chicken, crunchy peanuts, spring onions, and a savoury sauce with just the right amount of heat. It's one of my favourite Chinese takeaway dishes to recreate at home because it's quick, uses simple ingredients, and tastes fresher than most takeaway versions.

Traditional Sichuan Kung Pao Chicken uses dried chillies, Sichuan peppercorns, and doubanjiang to create its signature spicy, savoury flavour. While delicious, some of these ingredients aren't always easy to find in UK supermarkets.

This home-cook version uses Lee Kum Kee Garlic & Chilli Sauce instead, making it much more accessible while still delivering plenty of flavour.

Tender Chicken Every Time: Chicken breast can easily dry out during stir-frying. Marinating the chicken with egg white, cornflour, Shaoxing wine, and a little oil creates a protective coating that helps keep the meat tender and juicy.

Build Layers of Flavour: The secret to a great Kung Pao Chicken isn't just the sauce. Frying the chillies, ginger, garlic, and spring onion whites first creates a fragrant base that gives the dish its characteristic flavour. Finish with the spring onion greens and Sichuan pepper oil at the very end for maximum freshness and aroma.

Roasted Peanuts Make a Difference: Roasted peanuts add the signature crunch that makes Kung Pao Chicken so satisfying. If you only have raw peanuts, a quick toast in a frying pan or air fryer will dramatically improve their flavour and texture.

Kung Pao Chicken Recipe
Serves: 2
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
Ingredients	Instructions
Main Ingredients 1 chicken breast (250–300g), diced 2 tbsp roasted peanuts 2 spring onions, white and green parts separated 1 slice ginger, finely chopped 3 cloves garlic, finely chopped 3 dried red chillies, cut into sections, or 1–2 fresh red chillies, sliced 1 celery stick, sliced diagonally (optional) 1 tbsp vegetable oil Chicken Marinade Pinch of salt ½ tsp dark soy sauce 1 tbsp Shaoxing wine 1 tbsp egg white 1 tsp cornflour 1 tsp vegetable oil Sauce 2 tbsp light soy sauce 1 tbsp Shaoxing wine 1 tsp Lee Kum Kee Garlic & Chilli Sauce 1 tsp Chinese black vinegar (or rice vinegar) 1 tsp sugar 1 tsp cornflour 2 tbsp water Few drops sesame oil To Finish ½ tbsp Sichuan pepper oil	1. Marinate the Chicken In a bowl, combine the chicken with the salt, dark soy sauce, Shaoxing wine, egg white, cornflour, and vegetable oil. Mix well and leave to marinate for at least 15 minutes. 2. Roast the Peanuts (If Using Raw Peanuts) Pan Method: Toast the peanuts in a dry frying pan over medium-low heat for 4–6 minutes until lightly golden and fragrant. Air Fryer Method: Air fry at 160°C for 4–6 minutes, shaking halfway through cooking. Set aside. 3. Prepare the Sauce Mix all the sauce ingredients together in a small bowl and set aside. 4. Cook the Chicken Heat a wok or frying pan over high heat and add the oil. Stir-fry the chicken for 3-4 minutes until lightly golden and almost cooked through. Remove and set aside. 5. Build the Flavour Add the chillies to the wok and stir-fry briefly until fragrant. Add the ginger, garlic, and spring onion whites. Stir-fry for 20–30 seconds until fragrant. 6. Finish the Dish Return the chicken to the wok. If using celery, add it now and stir-fry for 30–60 seconds until slightly softened but still crisp. Pour in the sauce and stir-fry until it thickens and coats the chicken. Add the peanuts and spring onion greens. Toss everything together for another 20–30 seconds. Turn off the heat, drizzle over the Sichuan pepper oil, give everything a final toss, and serve immediately with steamed rice.
Nutrition Facts Approx. per serving: 320 kcal, 34g protein, 14g fat, 11g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

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