Kung Pao Chicken
A quick stir-fry of tender chicken, crunchy peanuts and dried chilies in a sweet-savoury sauce. Ready faster than delivery.
Prep time15 min
Cook time10 min
Total time25 min
Servings4 servings
DifficultyEasy
Ingredients
- 400g chicken breast or thigh, cubed
- 2 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp dark soy sauce
- 1/2 cup roasted peanuts
- 6 dried chilies, snipped
- 3 garlic cloves, sliced
- 1 thumb ginger, sliced
- 2 tbsp oil
Instructions
- 1Toss the chicken with the cornstarch and 1 tbsp light soy sauce, and set aside for 10 minutes.
- 2Mix the vinegar, sugar, dark soy and remaining light soy into a sauce.
- 3Heat the oil in a wok or pan and stir-fry the chicken until golden and cooked through. Remove.
- 4In the same wok, briefly fry the chilies, garlic and ginger until fragrant.
- 5Return the chicken, pour in the sauce and toss for a minute until glossy.
- 6Stir in the peanuts and serve with rice.
Tips
- Chicken thigh stays juicier than breast, but either works.
- Keep the chilies whole-ish so the dish is fragrant, not fiery.
- Prep everything before you start — stir-frying is fast.
