Nutritional values are estimates per serving
One of the great Sichuan classics. Tender chicken, crunchy peanuts, dried chillies and that unmistakeable numbing tingle from Sichuan peppercorns. Better than any takeaway version you have ever had.
A note from us
The Sichuan peppercorns are not optional here — they give a numbing tingling sensation that is completely unique and is what defines this dish. They are available in most large supermarkets now or any Asian grocery. Black rice vinegar gives the sauce its characteristic depth — balsamic works as a substitute but seek out the real thing if you can.
What you need 🛒
For best results marinate the chicken for at least 30 minutes — up to 2 hours in the fridge. The cornflour in the marinade helps the chicken stay tender and gives it a light coating that holds the sauce.
How to make it 👨🍳
Velvet the chicken: mix the soy sauce, Shaoxing wine and cornflour together. Toss the chicken pieces in this mixture and leave for at least 15 minutes — this technique is called velveting and gives the chicken a silky tender texture that is characteristic of good stir fry.
Mix the sauce ingredients together in a small bowl: soy sauce, black rice vinegar, hoisin sauce, sesame oil, sugar and cornflour slurry. Set aside.
Heat a wok or large frying pan over the highest heat possible until smoking. Add the oil.
Add the dried chillies and Sichuan peppercorns. Fry for 30 seconds until the chillies darken slightly and the oil is fragrant — this blooms the spices and is what gives Kung Pao its distinctive flavour.
Add the chicken in a single layer. Leave untouched for 1 minute to get colour, then stir fry for 3-4 minutes until cooked through and golden.
Add the garlic, ginger and white parts of the spring onion. Stir fry for 1 minute.
Pour in the sauce and toss everything together until the chicken is coated and the sauce thickens and turns glossy — about 1 minute.
Add the peanuts and green spring onion tops. Toss once more and serve immediately over steamed rice.
