Chicken
Chinese
Intermediate
Main CourseKung Pao Chicken: Make Restaurant-Style Spicy Chicken At Home
Chicken
35 mins
Cooking Time
Intermediate
Difficulty
17
Ingredients
Non Veg
Diet
Kung Pao Chicken comes from Sichuan cuisine, known for its bold use of dried chillies, garlic, and peanuts. This dish was named after a Qing Dynasty official, Ding Baozhen, and has travelled far beyond China, adapting to different tastes while keeping its signature heat and crunch.
Kung Pao Chicken brings together juicy fried chicken, toasted peanuts, and a glossy sauce that hits spicy, savoury, and slightly sweet notes. The contrast of textures—crispy edges, soft meat, and crunchy nuts—makes it stand out on any table.
A spicy chicken stir fry like this works well for quick dinners or weekend cooking when you want something packed with flavour. It pairs easily with steamed rice, making it a reliable go-to for satisfying meals without complicated prep.
Ingredients
UNITSIngredients
250 gramsBoneless chicken legs (cut into ½ inch cubes)
to tasteSalt
3 tablespoonsCornflour
to tasteCrushed black peppercorns
for deep-fryingOil
1 tablespoonSesame oil
1 tablespoonGarlic (chopped)
½ tablespoonGinger (chopped)
2Dried red chillies (broken)
1 teaspoonRed chilli paste
3–4Spring onion bulbs (sliced)
½ cupChicken stock
1 tablespoonSoy sauce
1 tablespoonRed chilli sauce
¼ teaspoonSugar
¼ cupRoasted peanuts
for garnishingSpring onion greens