Classic Kung Pao Chicken

Kung Pao Chicken made with Gunpowder Spices

Kung Pao Chicken is a true Szechuan style classic.

Serves: 2

Prep time: 20 minutes (Plus 1 hr to marinade)

Cooking time: 10 minutes

Difficulty: Easy

Spices Used: Chilli Flakes (Gunpowder Chest), Szechuan Peppercorns (Silk Road Chest).


For the Chicken:

Appox. 350G Chicken breast cubed

1 tsp baking powder

2 tsp salt

1 tsp Shaoxing Rice Wine or Dry Sherry

2 tsp Light Soy Sauce

2 tsp Cornflour

For the sauce:

2 tsp Shaoxing Rice Wine or Dry Sherry

2 tsp Light Soy Sauce

2 tsp Cornflour

1 tsp honey

2 tbsp Balsamic vinegar (or Chinese black vinegar if you have it)


For the Stir Fry:

2 tbsp vegetable oil 

4 garlic cloves thinely sliced

1-inch ginger peeled and grated

6 spring onions (only use the bottom white/very pale green half

2 tsp chilli flakes

1 red chilli, deseeded and chopped into 3-4 pieces

1 tsp Szechaun Peppercorns

150G Roasted Peanuts (if you are using dry roasted from a pack buy unsalted)


Dice your chicken into 3 cm cubes. Add the baking powder and 2 tsp of salt and mix well. Rest for 20 minutes.

Rinse the baking powder and salt off the chicken then add the Shaoxing Rice Wine, light soy sauce and cornflour. Set aside for 40 minutes.

For the sauce mix the Shaoxing, soy sauce, cornflour, honey and balsamic. Wisk together with a fork until no corn-starch clumps remain.

Prepare the garlic, ginger, spring onions and chilli.

Add a tsp of oil to the wok and spread it around. Heat the wok using the hottest hob you have at max heat until the oil is smoking. Add 2 tbsp of oil and immediately add the chilli flakes and Szechuan Peppercorns. Stir fry for 5 seconds or so until fragrant. Take extra care not to burn anything.

Immediately add the chicken and cook for a minute until there are no raw patches and the chicken is white. Add the garlic and ginger and fry for 10 seconds or so, constantly stirring to ensure nothing is burning. Add the peanuts and spring onions and fry for half a minute or so.

Add the sauce mixture and mix everything until it is evenly coated, cook for around a minute. If the sauce begins clumping add a tbsp of water at a time until everything is coated in a lovely velvety sauce, it should coat everything well.

Serve with white rice.


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