My Kung Pao Chicken
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5 from 1 vote

Kung Pao Chicken

You can exchange the thighs with chicken breast if you prefer just cook a little less.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 4 people
Author: Christian Gott


  • 500 gram boneless Chicken Thighs diced
  • 1 large Leek washed and sliced
  • 100 gram Raw Peanuts peeled and roughly chopped
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Vegetable Oil
  • 6 large dried Red Chillies crumbled
  • 3 cloves Garlic peeled and crushed
  • 5 cm piece Ginger peeled and grated
  • 1 heaped teaspoon Sichuan peppercorns crushed
  • 1 Spring Onion finely sliced


  • 1 tablespoon Soy Sauce
  • 1 tablespoon Chinese Rice Wine
  • 2 teaspoons Cornflour


  • First marinade the chicken by placing the diced thigh pieces in a bowl and sprinkling with the cornflour. Stir well then add the soy sauce and rice wine and stir again.
  • Heat the oil in a wok and the Sichuan peppercorns and chillies, fry for twenty seconds and then add the peanuts. Fry for two minutes.
  • Add the chicken and the leeks, stir fry for three to four minutes then add the garlic and ginger, mix well.
  • Pour in the Hoisin sauce and a splash of water and mix to coat the other ingredients. Cook for another two or three minutes until the thigh meat is cooked through. 
  • Remove from the heat, garnish with spring onions and serve.


Allergens in this recipe are;
Sesame Seeds    Flour  Peanuts
There may be gluten in your Soy Sauce
Please see the Allergens Page