Kung Pao Chicken recipe: a spicy Sichuan classic for modern kitchens

Kung Pao Chicken (gong bao in Mandarin) is a spicy Sichuan stir-fry. It uses diced chicken, dried red chillies, and peanuts in a thick, glossy sauce. This recipe serves 4 and suits a fast weeknight meal. Prep takes about 10 minutes, marinating about 30 minutes, and cooking about 10 minutes.

The dish is named after a court official, which is why it is often linked to the "Kung Pao" name. It is also a common menu item in Chinese restaurants across the UK and the United States. At home, a hot wok or frying pan helps you get quick cooking and a strong, savoury flavour.

Measure everything before you start. Cut the chicken and vegetables into even pieces, so they cook at the same speed. Use the dried chillies mainly to flavour the oil. Most people do not eat them, since they can be very hot.

• Chicken and marinade: 450 g boneless, skinless chicken, cut into 2.5 cm cubes
• 2 tbsp oyster sauce (30 ml)
• 2 tbsp sherry or rice wine (30 ml)
• 1 tsp cornflour (3 g)
• Spices and oil: 4 tbsp cooking oil (60 ml)
• 75 g shelled peanuts (about ½ cup)
• 5–10 small dried red chillies
• ¼ tsp red chilli flakes
• 1 tsp crushed garlic
• Vegetables: 1 green bell pepper, diced (about 150 g)
• 1 red bell pepper, diced (about 150 g)
• 140 g sliced bamboo shoots, drained (optional)
• 3 celery stalks, chopped (about 120 g)
• 4 spring onions, sliced into 1.5 cm pieces (about 60 g)
• Sauce: 2 tbsp soy sauce (30 ml)
• 2 tbsp rice vinegar (30 ml)
• 4 tbsp chicken stock (60 ml)
• 1 tsp garlic powder
• 1 tsp sugar (4 g)
• 1 tsp cornflour (3 g)
• 1 tsp sesame oil (5 ml)
• 2 tsp hoisin sauce (10 ml)

Keep tools simple and close to the hob. A wok is best for stir-frying, but a wide frying pan also works. Use two mixing bowls so you can keep the marinade and sauce separate. This helps the final sauce stay smooth and lump-free.

• Wok or large frying pan
• 2 mixing bowls
• Measuring spoons and cup
• Chopping board and knife
• Wooden spoon or spatula
• Large serving platter

Step-by-step method

Follow the steps in order and keep the heat high. Stir-frying moves fast, so do not pause to measure mid-way. Stir the sauce again just before you pour it in. This spreads the cornflour evenly and helps the sauce thicken in the pan.

1. Measure and prepare all ingredients before cooking.
2. Mix the chicken with oyster sauce, sherry (or rice wine), and cornflour. Stir well. Marinate for 30 minutes.
3. In a second bowl, mix soy sauce, rice vinegar, chicken stock, garlic powder, sugar, cornflour, sesame oil, and hoisin sauce. Stir out any lumps. Set aside.
4. Heat the wok or pan until water drops bead and move on the surface.
5. Add the cooking oil. Wait a few seconds for it to heat.
6. Add peanuts, dried red chillies, chilli flakes, and crushed garlic. Stir-fry for 30 seconds.
7. Add the marinated chicken. Stir-fry for about 4 minutes, until cooked through.
8. Add bell peppers, bamboo shoots (if using), celery, and spring onions. Stir-fry for 2–3 minutes.
9. Stir the sauce, then add it to the wok. When it boils, cook for about 1 minute, until thick.
10. Stir well so the sauce coats the chicken and vegetables. Serve at once on a platter.

Notes, tips, and variations

Serve Kung Pao Chicken with steamed rice or fried rice. Keep the chicken pieces small, since this supports quick cooking. If you want less heat, use fewer dried chillies and chilli flakes. Bamboo shoots are optional, so you can leave them out without changing the core method.

Warnings and food safety

Dried red chillies are mainly for flavouring the oil and are not usually eaten. Handle raw chicken with care. Wash hands, boards, and knives after contact with raw meat. Keep raw chicken and its juices away from other foods, unless those foods will be cooked afterwards.

Nutritional values (estimated, per serving)

These values are estimates for one quarter of the recipe. Exact numbers change by brand, oil use, and peanut amount. For a lower-calorie plate, use less oil and serve with plain steamed rice. For lower salt, choose reduced-salt soy sauce where possible.