Kung Pao Chicken

in Recipes
25 mins

One of my daughter’s favourite dish and takes only 20 minutes to make. If you are looking for a quick stir-fry recipe, I would recommend trying this one out.


For the Chicken Marinade:
  • 1/2 pound (about 225g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon cornstarch
For the Kung Pao Sauce:
  • 1 tablespoon soy sauce
  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon black vinegar (or rice vinegar)
  • 1/2 tablespoon sugar
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
For Stir-Frying:
  • * 1 tablespoon peanut oil or vegetable oil
  • * 2 cloves garlic, minced
  • * 1/2-inch piece of fresh ginger, minced
  • * 1/4 cup unsalted peanuts
  • * 1 dried red chili pepper, chopped (adjust to your spice preference)
  • * 1 green onion, chopped
  • * Szechuan peppercorns (optional, for extra spice and numbing sensation)


    1. In a bowl, combine the chicken pieces with the marinade ingredients: soy sauce, Shaoxing wine, and cornstarch. Let it marinate for about 15-20 minutes.
    2. In another bowl, mix together the ingredients for the Kung Pao sauce: soy sauce, hoisin sauce, black vinegar, sugar, cornstarch, and water. Set aside.
    3. Heat your wok over high heat until it's smoking hot. Add the peanut oil and swirl it around to coat the wok.
    4. Add the marinated chicken to the hot wok. Stir-fry until the chicken turns white on all sides and is cooked through. Remove the chicken from the wok and set it aside.
    5. In the same wok, add a bit more oil if needed. Add the minced garlic, ginger, dried red chili peppers, and Szechuan peppercorns (if using). Stir-fry for a minute or until fragrant.
    6. Return the cooked chicken to the wok, along with the chopped green onions and peanuts.
    7. Pour the Kung Pao sauce over the chicken mixture. Stir-fry for another couple of minutes until the sauce thickens and coats the chicken evenly.
    8. Taste and adjust the seasoning if needed. You can add a bit more soy sauce or sugar to balance the flavors.
    9. Once everything is well combined and heated through, remove from heat.
    10. Serve your delicious homemade Kung Pao Chicken over steamed rice and garnish with extra chopped green onions if desired.
    11. Adjust the level of spiciness by adding more or fewer chili peppers to suit your taste.

    To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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