Kung Pao Chicken

Kung pao chicken recipe

Originating from the Sichuan province in China, Kung Pao Chicken is spicy, sweet and extremely moreish. Also known as Kung Po Chicken and Gong Bao Chicken, this Chinese dish is loved all over the world.

A popular dish in Chinese restaurants and takeaways, save money with my quick and easy recipe that will have you salivating at the lips. Ideal for a midweek dinner or Saturday night treat, make it in a batch to ensure you have plenty of leftovers for that midnight craving!

With many variations, here is my interpretation of this classic dish which will leave you crying for more. View my homemade Kung Pao Chicken homemade recipe below.

Typically, this dish uses peanuts, but I prefer cashew nuts. Also, if you’re not a big fan of chillies, feel free to add less. I quite like mine spicy. You can even throw in an extra fresh chilli last for an extra kick of heat!

Kung Pao Chicken – Serves 2-3 | Easy | 45 minutes

Main Ingredients

  • 400g boneless and skinless chicken thighs
  • 100g roasted cashew nuts
  • 6 dried red chilies, seeded and cut into half lengthways
  • 3 tablespoons sunflower oil
  • 5cm piece of ginger, sliced
  • 2 cloves of garlic, sliced
  • 2 spring onions, diagonally sliced

Marinade Ingredients

  • 1 ½ tablespoon cornstarch
  • 2 ½ teaspoons soy sauce
  • 1 ½ tablespoon Chinese Shaoxing rice wine (optional)
  • 1 ½ teaspoon oil

Main Sauce Ingredients

  • 2 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon white sugar
  • 2 tablespoons water
  • 1 teaspoon cornstarch


  1. Cut the chicken into small cubes, removing any excess fat. Place the chicken in a bowl full of cold water and set aside for 5 minutes. Drain the water and pat dry with paper towels and marinate with the ingredients above. Cool in the fridge for at least 30 minutes.

  2. Mix the sauce ingredients in a small bowl and set aside.

  3. Take chicken out of the fridge 20 minutes before cooking to come to room temperature.

  4. Heat up a wok on high heat with one tablespoon of oil. Once hot, add in the marinated chicken and stir-fry until almost cooked. Dish out and set aside.

  5. Clean the wok and add in 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices, stirring quickly before adding in the dried red chillies.

  6. Stir fry the dried red chilies until aromatic and spicy, then add in the chicken. Stir a few times before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken is fully coated with the sauce. Add in the spring onions and stir to combine all ingredients.

  7. Dish out and serve immediately with steamed rice or my favourite egg fried rice.