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Kung Pao Chicken

Preparation Time:   5  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Easy
Serving Size:   4  (person)

Hot Level 1

Chicken meat 250 g [tender, or chicken thigh meat]
Peanuts 35 g [fried]
Green onion(s) 8 g [white-part, sectioned]
Chili 6 g [dried, red]
Ginger (s) 6 g [sliced]
Garlic 6 g [sliced]
Sichuan peppercorns 1 g
Shao Hsing wine 10 g
Vegetable oil 50 g


Premium Light Soy Sauce a little
Premium Dark Soy Sauce a little
Tapioca starch and water solution 25 g
Premium Light Soy Sauce 10 g
Chinkiang vinegar 10 g
Premium Dark Soy Sauce 3 g
Peppercorn Chili Oil 3 g
Pure sesame oil 2 g
Chicken Bouillon Powder 1/2 g
Sugar 12 g
Stock 15 g
Tapioca starch and water solution 15 g

  1. Cut chicken into 1.5cm cubes and marinate for a short while.  Cut dried red chili into 2 cm sections.
  2. Heat wok on high heat.  Add oil and heat to medium hot.  Add chicken and stir-fry until half done.
  3. Add dried red chili, Sichuan peppercorns and stir-fry for a short while.  Sprinkle with Shao Hsing wine.  Add ginger, garlic, green onions and stir-fry quickly until done.  Stir in sauce mix and peanuts.  Put on a serving plate.

Tag: Chicken

The size of chicken meat has to be even to prevent from some being overcooked or undercooked. Do not overcook dried red chili during frying; otherwise it will be burnt and has a bitter astringent taste. Fried peanuts should be added last to prevent the peanuts from absorbing the water and oil losing their crispiness.
Chef Recommendation

Light soy sauce has a savoury and umami flavour which can enhance the taste of chicken. It can replace salt and deliver a better effect. Premium Soy Sauce and Chinkiang vinegar are the source of the key flavours of the dish, only base on this can the "lai-chee" flavour style of sweet and sour tastes be brought to the foreground. The Peppercorn Chili oil gives an orange-red and gloussy finish to the dish while imparting a balanced spiciness and aroma for a Sichuan flavour profile.

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