If you haven’t noticed already, I am the queen of one-pot dishes, and one of the most appetizing OPDs in my repertoire is undoubtedly kung pao chicken.
This chicken winner has secured its spot in our weekly menu rotation for one simple reason. Besides being super yummy, it’s incredibly easy to make. There are a number of ingredients sure but they’re all pantry staples found in most Asian kitchens. In a single pan, you can whip up a dish that rivals your favourite Chinese restaurant!
What makes kung pao chicken truly special is its harmonious blend of flavours. Ticking the savoury, sweet, and spicy boxes, this ever-popular Szechuan dish comprises succulent chicken, crisp peanuts, and vibrant aromatics coated in a mouthwatering sauce.
How to make kung pao chicken
The original Szechuan version uses chicken as its primary ingredient. Diced chicken is typically mixed with a prepared marinade, then fried to acquire some browning. Then flash-fry dried red peppers and other aromatics like shallots, ginger and garlic to season the oil – this is what gives the whole dish its distinctive flavour. Finally, add the cooked chicken and spring onions, along with peanuts, or any nuts of your choice. I usually go for cashew nuts, which isn’t traditional, but fried peanuts are much harder to find. And cashews work just fine!
A versatile dish
One of the best things about kung pao chicken is its versatility. Just adjust the number of dried red peppers to customize the heat level to suit your preference, whether you prefer a gentle warmth or a fiery kick that leaves your lips tingling. You can also substitute the chicken with protein of your choice: variants exist that use other meats are kung pao shrimp and kung pao frog legs. Oh and if you’re feeling lazy (like I frequently do haha), instead of cutting up shallots, you can use the white parts of the spring onions.
Pair this delectable dish with a mound of steaming white rice. The fluffy rice serves as the perfect canvas for soaking up the flavourful sauce, ensuring that not a single drop of gravy goes to waste.
For a quick one-pot chicken meal, try my ayam goreng kunyit!
Kung Pao Chicken
Ingredients
- 120 g chicken thigh, cut into 1 cm cubes
- 1 tsp light soy sauce
- 1 tsp cornflour
- 6-8 dried red chillies (adjust according to preference for spiciness)
- 1-2 sprigs spring onion, cut into soldiers
- 4-5 cloves garlic, smashed and diced roughly
- 1 inch ginger, sliced thinly
- 2-3 shallots, de-skinned and chopped finely
- Handful roasted peanuts or cashewnuts
Sauce (Mix well)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp Chinese black vinegar (optional)
- 1/2 tsp sesame oil
- 1 tsp cornflour
- 1/2 tsp sugar
- 1 tbsp water
- Pinch of salt
Instructions
- Marinate chicken cubes in soy sauce and cornstarch.
- Heat up oil. When hot, add chicken and fry for 1/2-1 minute, or until outside starts to brown. Remove chicken from oil and set aside.
- In the same oil, flash-fry red pepper (uncut) until it starts to blacken. Remove from oil.
- To oil, add ginger, garlic and shallots. Let aromatics cook.
- Add seasoning sauce mixture. Lower heat - high heat will cause sauce to thicken too fast.
- Once sauce starts to bubble, add back chicken, dried red chillies and spring onion. Add more water if sauce is too thick, then simmer until sauce thickens into a syrupy consistency.
- Check for seasoning. If not salty or sweet enough, add a pinch of salt and sugar.
- Finally throw in peanuts/cashew nuts. Mix well, and serve.
Notes
Kung Pao Chicken - Quick FAQ
1. What is kung pao chicken?Kung pao chicken is a classic Sichuan dish made with diced chicken, dried red chillies, aromatics, and nuts, all tossed in a savoury, slightly sweet, and spicy sauce. 2. Is kung pao chicken a spicy dish?
It can be. The heat level depends on how many dried red chillies you use. You can easily adjust it from mild to fiery. 3. What makes kung pao chicken taste so flavourful?
The key is frying dried red chillies, garlic, ginger, and shallots in hot oil first. This infuses the oil with aroma, which flavours the entire dish. 4. Can I make kung pao chicken in one pan?
Yes. Kung pao chicken is a true one-pan dish, from browning the chicken to building the sauce and finishing the stir-fry. 5. What nuts are traditionally used in kung pao chicken?
Peanuts are traditional, but cashew nuts work very well and are a great substitute if peanuts aren’t easily available. 6. Can I substitute chicken with other proteins?
Yes. Popular variations include kung pao shrimp, kung pao frog legs, or even tofu for a vegetarian option. 7. Do I need special ingredients to make kung pao chicken at home?
No. Most ingredients are common pantry staples in Asian kitchens, making this dish very home-cook friendly. 8. Can I simplify the aromatics if I’m short on time?
Yes. You can use the white parts of spring onions instead of shallots to save prep time without losing flavour. 9. What should I serve with kung pao chicken?
Steamed white rice is the best pairing, as it absorbs the rich, savoury sauce perfectly. 10. Is kung pao chicken suitable for weekly meals?
Absolutely. It’s quick, adaptable, and deeply satisfying, making it ideal for regular home cooking.