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Kung Po Chicken


  • 600 g chicken thigh fillets cut into 1cm cubes

  • 2 tablespoons cornflour cornstarch

  • 2 tablespoons shao hsing wine

  • 2 tablespoons peanut oil

  • 10 small dried red chilli's

  • 2 tablespoons peanut oil extra

  • 5 cm piece of ginger cut into thin strips

  • 1 tablespoon brown sugar

  • 0.5 cup unsalted roasted peanut

  • 2 tablespoons light soy sauce

  • 1 tablespoon chinese black vinegar

  • 1 pinch of sichuan salt and pepper


  • 1.

    Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.

  • 2.

    Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.

  • 3.

    Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.

  • 4.

    Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.

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Posted by Pina MoschioneReport
I just love Kylie Kwong's recipes but I messed up somewhat making this dish. I used dried crushed chillies as my garden chillies weren't ready. This didn't work at all as the dried chillies just burnt. I think that if I stick to the recipe, using the fresh ones, I'll enjoy it so much more. It was very nice just the same.