Restaurant-Style Chicken Kung Pao 

Tips and Inspiration

The delicious marriage of tangy-sweet tomato, tingly Szechuan peppercorns, vinegar, succulent chicken and aromatic spices makes for such a mouth-watering dish. Inspired by the Sichuan province of Southwestern China, this mouth-watering Kung Pao sauce encompasses the five profiles of Chinese cuisine – spicy, sweet, bitter, sour and salty. Cook this delicious classic for a delectable weekday or weekend dinner. 

Method

Step one

To prepare this Kung Pao dish, place a pan over a medium high heat and add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic before adding in the diced onion and celery to cook for 1 minute more.

Step two

Add the chicken and brown lightly for a few minutes, then add in the base sauce and simmer for 1-2 minutes.

Step three

Add the diced pepper and spring onions, stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through.

Step four

Serve with rice and scatter with crushed peanuts for an extra flourish. Remove the whole spices before serving.

Please ensure food is cooked through and piping hot before serving.