Kung Pao Chicken



  •  800g boneless/skinless chicken breast cut into 1 inch cubes
  • 1 tablespoon shaoxing wine
  • 1 tablespoon light soy sauce
  • 2 teaspoons baking soda
  • 1 teaspoon cornstarch / corn flour


    • 1/2 cup low-sodium chicken stock (or broth) -- water can be used
    • 5 tablespoons light soy sauce
    • 2 tablespoons Chinese black vinegar 
    • 2 tablespoon Chinese Shaoxing wine 
    • 2 teaspoon dark soy sauce
    • 2 teaspoons hoisin sauce
    • 2 tablespoons sugar
    • 1 teaspoon cornstarch / corn flour

Stir Fry:

    • 4 tablespoons cooking oil divided
    • 1 1/2 tablespoons garlic (4-6 cloves)
    • 1 tablespoon ginger
    • 1/2 red bell pepper, seeded and diced
    • 1/2 green bell pepper, seeded and diced
    • 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
    • 1 tablespoon Sichuan peppercorn
    • 4 green onion / scallion stems cut into 1-inch pieces
    • 1/2 cup roasted/unsalted peanuts
    • 2 teaspoons sesame oil optional


  • Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
  • Whisk sauce ingredients together until sugar dissolves; set aside.
  • Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
  • Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers and Sichuan peppercorn and stir fry for 1 minute. 
  • Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring. 
  • Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
  • Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
  • Serve immediately with steamed/cooked rice or fried rice!