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Kung Pao ChickenImage for illustration only
Dairy-freeEgg-freeFish-freeShellfish-freeContains gluten

Kung Pao Chicken

Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kung pao chicken, tbs Sake, tbs soya Sauce and tbs Sesame Seed Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

Prep
5 min
Servings
4
Difficulty
Medium
WhatsAppOriginal recipe

Answer first

What to know about Kung Pao Chicken

Sichuan-style Kung Pao chicken: a quick wok stir-fry with juicy chicken pieces coated in a glossy, well-seasoned sauce — a sweet-salty balance with sesame aroma and a gentle kick of heat. Perfect for a quick dinner; a meat main that’s dairy-free.

Timing
30 min
Serves
4
Dietary notes
Dairy-free, Egg-free, Fish-free, Shellfish-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1Put the sake or rice wine, soya sauce, sesame oil and cornflour dissolved into water and mix until evenly combined. Divide mixture in half.
  2. 2Add half of the sake mixture with the chicken pieces and toss to coat to a glass dish or bowl and mix until evenly combined. Cover dish and place in fridge for about 30 minutes.
  3. 3Add remaining sake mixture, chillies, vinegar and sugar to a medium frying pan and mix until evenly combined. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.

Nutrition

Calories
730
Protein
48.3g
Carbs
40.4g

Chef tips

For a kid-friendly version, skip the hot chilli and add diced sweet peppers instead. If there's a peanut allergy, roasted cashews are a brilliant substitute for added crunch and flavour.

Culinary reasoning

Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kung pao chicken, tbs Sake, tbs soya Sauce and tbs Sesame Seed Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

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  • 4Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.

    • Ingredients

    • 2 tbs Sake
    • 2 tbs soya Sauce
    • 2 tbs Sesame Seed Oil
    • 2 tbs Corn Flour
    • 2 tbs Water
    • 500g Chicken
    • 1 tbs Chilli Powder
    • 1 tsp Rice Vinegar
    • 1 tbs Brown Sugar
    • 4 Chopped Spring Onions
    • 6 cloves Garlic Clove
    • 220g Water Chestnut
    • 100g Peanuts

    Nutrition

    Calories
    730
    Protein
    48.3g
    Carbs
    40.4g

    Chef tips

    For a kid-friendly version, skip the hot chilli and add diced sweet peppers instead. If there's a peanut allergy, roasted cashews are a brilliant substitute for added crunch and flavour.