Recipe: Kung Pao Chicken

Dan Hong is the brains and chef behind a handful of Asian-inspired restaurants in Sydney, and here’s an easy chicken recipe to bring that restaurant experience home.

Recipe: Kung Pao Chicken

Serves 4

500 g chicken thigh fillets, dice into 2 cm cubes
3 cloves garlic, finely chopped
1 handful dried red chillies
3 stalks green shallots (white part only), cut into 3cm lengths
4 stalks of green garlic shoots, cut into 3 cm lengths
4 tablespoons Kimlan soy paste
2 tablespoons Lau Can Ma chilli oil
2 teaspoons black vinegar
2 teaspoons sugar
½ teaspoon ground Sichuan pepper

20 g light soy sauce
25 ml shaoxing wine
6 g chicken powder
6 g sugar
2 g fine salt
15 ml sesame oil


In a bowl, combine chicken meat and marinade ingredients. Stir to mix well and leave refrigerated for at least 2 hours.

Heat a wok on a high heat. Add 2 tablespoons of oil to smoking point. Fry chicken in batches, until caramelised and cooked through. Remove from wok.

Heat wok on high and add more oil to the pan, then fry off garlic and dried chillies until fragrant and chilli smells roasted. Add the shallots and garlic shoots and stir-fry for another 30 seconds, follow with the cooked chicken and the rest of the ingredients. Stir-fry for an extra one minute, or until most of the liquid has evaporated and the sauce starts to caramelise around the meat. The dish should smell really fragrant with the Sichuan pepper and roasted chilli.

Serve immediately as part of a meal with steamed rice and some greens.

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