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Kung Pao Chicken

This is a famously spicy Chinese dish, typical of Sichuan food.


  • 4-6 chicken thighs, boned and skinless

  • Marinade:

  • 1 tablespoon cornflour

  • 2 teaspoons soy sauce

  • 1 tablespoon Shaoxing wine (Chinese rice wine)

  • 1 teaspoon oil

  • 4 tablespoons cooking oil

  • 1 thumb-sized piece peeled fresh ginger, sliced

  • 4 gloves garlic (sliced diagonally)

  • 6-8 dried red chillies (cut into halves & deseeded), or to taste

  • 3 spring onions, chopped into 1 cm

  • 1 tsp Sichuan peppercorns (or pink peppercorns)

  • 3 tablespoons roasted peanuts

  • Sauce:

  • 1 ½ tablespoon light soy sauce

  • 1 tablespoon dark soy sauce

  • 1 teaspoon sugar

  • 1 tablespoon Chinese black vinegar (or Balsamic vinegar)

  • 2 tablespoons water

  • 1 teaspoon cornflour


  • 1.

    Cut the chicken meat into small cubes and marinate for 30 minutes.

  • 2.

    Mix the sauce ingredients in a small bowl and set aside.

  • 3.

    Heat up a wok with 2 tablespoons of the cooking oil and stir-fry the marinated chicken until cooked. Do in batches if you need to. Set aside.

  • 4.

    Clean the wok and add 2 tablespoons of cooking oil until it smokes.

  • 5.

    Add in the ginger and garlic slices and do a quick stir before adding in the dried red chillies.

  • 6.

    Stir fry the dried red chillies until aromatic and they smell spicy, then add in the spring onions and Sichuan peppercorns and stir fry for 2-3 minutes. Add in the chicken meat and the sauce mix and stir continuously until the chicken and vegetables are nicely coated with the sauce. Lastly, add the roasted peanuts and stir through.

  • 7.

    Serve with rice.

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