Spicy Kung Pao Chicken

Spicy Kung Pao Chicken

By Atika Lim  , ,

March 17, 2016

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A traditional favourite, kung pao chicken can be eaten with just about anything. From noodles to rice and even soft steamed buns!

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 4 Servings


2 x 600 g chicken breast fillets, cut into 2 cm-thick slices

1 tbsp Shao Hsing wine

1 tbsp light soy sauce, plus 1 tbsp extra

2 tsps cornflour

2 tsps sesame oil

¼ cup chicken stock

1 tbsp Chinkiang vinegar

2 tsps sugar

2 tbsps vegetable oil

½ cup unsalted raw cashews

2 stalks celery, thinly sliced

1 long red chilli, seeded, finely sliced

6 small dried red chillies

2 tsps Sichuan peppercorns

2 cloves garlic, chopped

2 green onions, cut into 3-cm lengths

Steamed white rice, buns, to serve


1In a shallow dish, combine chicken with Shao Hsing, soy, cornflour and sesame oil. Marinate 30 mins.

2In a small jug, combine stock with extra soy, vinegar and sugar.

3In a wok, heat half oil on high. Stir-fry nuts 1 to 2 mins. Remove from wok.

4Increase heat to high. Stir-fry chicken in 2 batches, 4 to 5 mins each, until almost cooked through. Remove from wok.

5Heat remaining oil in wok. Stir-fry celery, chilli, peppercorns and garlic,1 min, until chilli darkens slightly. Return chicken to wok with sauce mixture and onions. Bring to simmer and cook 2 to 3 mins, until sauce thickens and chicken is cooked through.

6Scatter nuts over. Serve with rice and buns

Bauer/Woman’s Day/Photo: Brett Stevens

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