Cook and Scale
Kung Pao Chicken
4 servings · 32 min total
Fiery Sichuan-style chicken stir-fried with toasted peanuts, garlic, and dried chilli in a tangy-sweet glaze. Bold, punchy, and quick.
Ingredients
- 600 g chicken breast, cubed
- 3 tbsp vegetable oil
- 80 g peanuts
- 4 garlic, minced
- 15 g fresh ginger, grated
- 4 spring onion, sliced
- 2 fresh chilli, sliced
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 300 g white rice, to serve
Contains: Gluten, Peanut, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the stir-fry sauce — Whisk the soy sauce, rice vinegar, sugar, cornstarch, and 60 ml water into a sauce and set aside.
- 2.
Toast the peanuts — Toast the peanuts in a dry wok for 2 minutes until golden, then tip out and reserve.
- 3.
Stir-fry the chicken — Stir-fry the chicken in the oil over high heat for 6 minutes until golden, then add the garlic, ginger, and chillies.
- 4.
Add sauce and toss to finish — Pour in the sauce and simmer for 2 minutes until it thickens and coats the chicken. Fold through the peanuts and spring onions and drizzle with sesame oil. Serve over rice.