Kung Pao Chicken

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

  • About

This is one of the first Sichuan dishes people learn to cook — you’ve probably had it many times in Chinese restaurants.


  • 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, diced
  • 3


To make the marinade, mix together the soy sauce, shaoxing and sugar with the chicken, and leave to marinate for 20 minutes.

Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the chillies until they blacken. Add the chicken and cook undisturbed for 1 minute, allowing the chicken to start browning, then stir-fry for 1 minute, or until the chicken is