Susan Jung’s Kung Pao chicken recipe
Kung Pao chicken can be found on the menus of pretty much every Chinese restaurant worldwide – but it isn’t always the same dish.
The succulent stir-fry, believed to have originated in the Sichuan province, typically consists of small pieces of diced chicken, peanuts, chillies and a sauce that’s fragrant, piquant and slightly spicy. Kung Pao chicken’s well-balanced flavours have made it a global favourite, inspiring many regional and international variations.
This recipe features in Kung Pao & Beyond, the latest cookbook from renowned food writer (and fried chicken expert) Susan Jung. She explains: “Some versions have a thick, gloopy sauce; others are very sweet, while some have lots of vegetables that don’t belong in this dish. This version is somewhat austere compared to others, and I’ve been told that it tastes like the type you might be served in Beijing.”
Things to note:
Susan says most recipes call for leeks, but they shouldn’t be the very fat Welsh leeks. Instead, she recommends buying leeks that are about 1.5 cm (5/8 in) in diameter. If you can’t find those, buy the fattest spring onions (scallions) in the market.
Allow an extra 1.5 hours resting and marinating time, on top of the timings in the recipe.
You’ll need a thermometer to check the oil has reached the correct frying temperature. Alternatively, drop a small piece of bread or a lump of batter into the oil. It should take between 30-40 seconds to brown; any faster and the chicken won’t cook through.
Bear in mind that the oil the temperature will plummet as you add the chicken, so you'll need to bring it up again between batches.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 20 g dried Tianjin chillies
- 240 g thin leeks or spring onions
- 7 peeled garlic cloves
- 4 tsp soy sauce
- 2 tsp granulated sugar
- 120 ml Chinese brown rice vinegar
- 2 tsp sesame oil
- 1 tsp cornflour
- 5 thin slices of peeled ginger
- 4 tsp Sichuan peppercorns
- 180 g dry-roasted peanuts
- 0.7 oz dried Tianjin chillies
- 8.5 oz thin leeks or spring onions
- 7 peeled garlic cloves
- 4 tsp soy sauce
- 2 tsp granulated sugar
- 4.2 fl oz Chinese brown rice vinegar
- 2 tsp sesame oil
- 1 tsp cornflour
- 5 thin slices of peeled ginger
- 4 tsp Sichuan peppercorns
- 6.3 oz dry-roasted peanuts
- 0.7 oz dried Tianjin chilies
- 8.5 oz thin leeks or scallions
- 7 peeled garlic cloves
- 4 tsp soy sauce
- 2 tsp granulated sugar
- 0.5 cup Chinese brown rice vinegar
- 2 tsp sesame oil
- 1 tsp cornstarch
- 5 thin slices of peeled ginger
- 4 tsp Sichuan peppercorns
- 6.3 oz dry-roasted peanuts
- 800 g boneless chicken breast
- 1 tbsp coarse salt flakes
- 2 tbsp soy sauce
- 4 tsp rice wine
- 1 tsp granulated sugar
- 1 tsp finely ground white pepper
- 20 g cornflour
- 2 tsp sesame oil
- 500 ml cooking oil
- 28.2 oz boneless chicken breast
- 1 tbsp coarse salt flakes
- 2 tbsp soy sauce
- 4 tsp rice wine
- 1 tsp granulated sugar
- 1 tsp finely ground white pepper
- 0.7 oz cornflour
- 2 tsp sesame oil
- 17.6 fl oz cooking oil
- 28.2 oz boneless chicken breast
- 1 tbsp coarse salt flakes
- 2 tbsp soy sauce
- 4 tsp rice wine
- 1 tsp granulated sugar
- 1 tsp finely ground white pepper
- 0.7 oz cornstarch
- 2 tsp sesame oil
- 2.1 cups cooking oil
Details
- Cuisine: Asian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Cut the chicken breasts into 1 cm (½ in) dice and put the pieces in a bowl. Sprinkle the salt over the chicken, then mix well. Set aside for at least 30 minutes.
- Add the soy sauce, rice wine, sugar and white pepper to the chicken and mix.
- Stir in the cornflour (cornstarch) and sesame oil, then leave to marinate at room temperature for about 1 hour, mixing often.
- Briefly rinse the Tianjin chillies, then pat them dry. Tear each one into 2-3 pieces (depending on size), shaking out and discarding the seeds as you go. Slice the leeks or spring onions (scallions) into 1 cm (½ in) pieces. Halve the garlic cloves. Set aside.
- Mix the soy sauce with the sugar, rice vinegar, sesame oil and cornflour (cornstarch). Set aside.
- Pour the cooking oil into a large wok set over medium heat. Stir the chicken mixture to redistribute the cornflour (cornstarch), which sinks to the bottom, then fry it in 6-7 batches at 160°C (320°F).
- As soon as you put the chicken in the oil, stir with chopsticks to separate the pieces, and cook each batch for 30 seconds. Use a slotted ladle to scoop the chicken out of the wok and drain it on a cooling rack placed over a tray.
- Pour off all but 4 tsp of the oil, then place the wok over low heat. Add the Tianjin chilli pieces and stir constantly, gently heating them until the colour brightens. Do not let the colour get too dark or they will taste acrid.
- Remove the chillies from the wok and set aside. Place the wok over medium-low heat and add the garlic, ginger and Sichuan peppercorns. Stir constantly until the peppercorns are toasted. Add the chillies, leeks (or spring onions/scallions) and chicken to the wok. Quickly stir the soy sauce and vinegar mixture to redistribute the cornflour (cornstarch) and pour it over the ingredients. Increase the heat to medium-high and stir almost constantly for about 1 minute until the chicken is lightly coated with the sauce.
- Stir in the peanuts, then transfer to a plate and serve immediately.
Recipe adapted from Kung Pao & Beyond by Susan Jung. (Quadrille). Photography by Yuki Sugiura.
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