Kung Pao Chicken April 09 2020

Kung Pao Chicken



1 bell pepper

1 medium onion

2 garlic cloves

¼ cup peanuts or cashews (optional)

1 - 3 green chilies

1 - 3 dried chilies

¼ cup cooking oil (sunflower, colza)

Chicken Marinade:

600g chicken breast (thinly sliced)

2 tbsp corn starch

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sesame oil




2 tsp sugar

1 tbsp sesame oil

1 tbsp soy sauce

¼ cup ketchup





Sweet, sour, spicy, sticky and delicious.  Oh, did I mention it is super quick to prepare! How much chili you use is really up to you, but please do add a little, otherwise the flavors will not be balanced on your tongue (umami). Here’s the step-by-step (with pictures) recipe. Vegetarians can substitute the chicken with tofu, mushrooms or any vegetable you like.

Cut the chicken in strips. Add the soy sauce, sesame oil, rice vinegar into the chicken and mix it well.  Then add the cornstarch into the marinated chicken, mix it really well. Set aside.

In another bowl, make a sauce with sugar, sesame oil, soy sauce and ketchup (yes ketchup).  Mix until the sugar is melted.  I personally don’t like my food too salty and find the soy sauce and ketchup is enough, but you can add a bit of salt here to taste.

Thinly slice 1 onion and half bell pepper. Finely dice 2 garlic cloves and chilies. Soak the dried chili in some hot water to soften it (leave whole, to add a smoky flavor to the dish).

Add some oil to your wok (or heavy skillet, I don’t have a wok). Heat oil to smoking and add the onion, bell pepper, sauté for 1 minute, add garlic, sauté for a minute. Add chicken, peanuts, dried chili and green chilies (you can add the green chili with the sauce instead, because it can sting the throat a bit.) Sauté in high heat for 5 minutes. 

Reduce the heat to medium, add the sauce and stir (tip: if the dish feels too dry, add a tablespoon of water). Cook until beautifully glossy. Serve with some white rice, noodles or make some fried rice. Enjoy.