4 Servings
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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!


  • 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

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


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


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


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


Heat 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.


Scatter nuts over. Serve with rice and buns

Bauer/Woman’s Day/Photo: Brett Stevens

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