Here is a recipe for a traditional Chinese dish that’s just perfect for sharing with flatmates. Kung Pao Chicken – a classic chicken stir-fry from Sichuan province.

To prepare: 5 minutes (+ 30 minutes to marinate)

To cook: 15 minutes


Approximately £6



266 calories

(per serving)

Ingredients You’ll Need

ingredients for making kung pao chicken

400g Chicken

80g Peanuts

1 Egg

A handful of chopped green onions

1 – 2 tablespoons of soy sauce

1 – 2 tablespoons of sesame oil

1 teaspoon of sugar

A pinch of salt

4 small garlic gloves

4 – 5 thin slices / discs of ginger

Red chillies – 1 teaspoon if you’re using chilli flakes, 4 chillies if you’re using whole, dried ones, or 3 if you’re using fresh chillies.  Use less if you’re not used to spicy food!

*You’ll need a wok for this dish.

How to Make it

Step #1

Have all your ingredients ready.  Cut the chicken into small cubes as in the picture.  In a bowl, beat the egg and mix in the soy sauce.  Pour in the diced chicken and let it marinade for 30 minutes.

easy and quick kung pao chicken recipe

Step #2

Fry the peanuts if you’ve bought raw ones. Heat the wok first and only then add the sesame oil.  Wait for the oil to heat up before throwing in the peanuts.  Fry the peanuts until their colour turns golden.

If you’ve got roasted peanuts, you can ignore this step.

How to make Kung Pao Chicken at home

Step #3

Remove the roasted peanuts from the wok, keeping the hot oil in the wok.  Add the ginger and garlic to the oil and fry them for a few minutes. Then add the chicken cubes but make sure to drain the egg as much as possible – otherwise, your stir-fry will turn into an omelette.  Add the sugar, salt, chillies and green onions.  Fry everything for a few minutes, stirring frequently, until the juices thicken.

Step #4

Add the peanuts back in, stir through.  Just before you turn off the heat, you can add some chopped green onions as garnish if you like.

Traditional Kung Pao Chicken Recipe

Step #5

Done and ready to serve! You can also enjoy Kung Pao Chicken together with Chinese style rice. They are a perfect match and everyone will be complimenting you for hours afterwards on how tasty this stir-fry was!


How to Make Kung Pao Chicken

Meet me, Manchun!

Manchun Zhou University of Edinburgh

Born in China, I moved to Singapore for secondary education as a scholar when I was 15. And currently, I am a year 1 economics and finance undergraduate student at the University of Edinburgh.

I love food, music and photography. Feel free to contact me if you want to share your story with me or if you need any help as an international student

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