The Easy Stir-Fry with a Kick: my new and improved Singapore Zi Char style Kung Pao Chicken recipe!
I’ve not made Kung Pao Chicken (gong bao chicken/gong bao ji) in a long time, and my recipe has changed from the original. It’s about time I get it updated with this easier (and tastier!) recipe!
Kung Pao Chicken is a classic Chinese dish known for its bold flavours and fiery kick, and it has become a mainstay in Singapore and Malaysian zi char restaurants. It combines tender chicken, peanuts, and a savoury sauce with a hint of spice – or lots of spice! Depending on your tolerance and preference.
Why you will LOVE this Kung Pao Chicken recipe
- Quick and Easy: This is one of my favourite weeknight favourites! Kung Pao Chicken is a versatile and speedy dish that can be prepared in a short amount of time without sacrificing on flavours.
- Bursting with Flavour: Flavour explosion in every bite. The combination of salty, sweet, sour, and spicy flavours creates a harmonious balance that keeps taste buds tingling.
- Versatile Spice Level: The level of spiciness can be easily adjusted! Whether you enjoy a mild heat or crave an extra fiery kick, Kung Pao Chicken can be customised to satisfy your spice tolerance.
- Umami-rich Sauce: The savoury, umami, spicy sauce is a key highlight of Kung Pao Chicken that will make you reach for seconds and thirds!
Key Ingredients for Kung Pao Chicken
1. Chicken
Tender and boneless chicken thighs or breasts are typically used in Kung Pao Chicken. The chicken is cut into bite-sized pieces, ensuring quick and even cooking.
I always marinate my chicken for at least 30 minutes, preferably overnight, to remove that ‘fishy chicken’ smell, but this can be optional for even quick cooking. My simple marinade of choice is a splash of soy sauce and ground pepper. Add cornstarch for a velvety texture and to help the searing process.
2. Dried Red Chili Peppers
The roasty, fiery kick of Kung Pao Chicken comes from the use of dried red chili peppers. You don’t have to use Sichuan dried chillies – any can work! In this recipe I use dried Asian Spur or Kashmiri red chilies (cili kering), the typical chillies I use for my dried chilli paste. These peppers can be adjusted according to personal preference.
Want it spicier? Cut the dried chillies to smaller pieces. And of course, bump up on the amount of chillies!
3. Peanuts
Peanuts provide a fun crunch and a subtle nuttiness to the dish. I have some raw peanuts today, and we’ll be dry toasting them along with the dried chillies.
TIP: If you have roasted peanuts at home – the kind that you snack on – use those! With these, you can skip the toasting process altogether.
4. Sichuan Peppercorns (optional)
Sichuan peppercorns may be a signature ingredient in the original Sichuan Kung Pao Chicken, but they’re rarely used in Singapore and Malaysia. I used it in this recipe, but feel free to skip altogether.
If you can’t get ground sichuan peppercorns, dry toast sichuan peppercorns until fragrant, before grinding them to a powder. Store in an airtight container. Sichuan Peppercorns lose its potency quick in powder form, so best to use it up within the week.
5. Garlic, Ginger, Onions
Garlic and ginger provide aromatic depth and enhance the overall flavour profile of Kung Pao Chicken.
I like adding onions as well, but you can use the whole of a spring onion or green onion instead. Chop the spring onions, and separate the white bottoms with the green tops. Replace the onions with the white bottoms of the spring onions. I prefer onions because quite frankly I’m just far too lazy to properly clean off the dirt off its roots!
6. The Kung Pao Chicken Sauce
The savoury sauce that coats the chicken and vegetables is a key highlight of Kung Pao Chicken.
In this recipe, this is my combo:
- Light Soy Sauce
- Dark Soy Sauce
- Oyster Sauce
- Vinegar: I used apple cider vinegar but rice wine, and even white vinegar can work too.
- Sugar
- Water or Stock: To create more of sauce.
- Cornstarch: This will help to thicken to sauce to a thick, velvety, glossy gracy.
Some recipes include hoisin sauce too, which you can add to create more of a complex umami flavour profile. Feel free to include if you have that on hand.
How to Make Kung Pao Chicken
1. Ingredient Prep
Marinade the cubed chicken with light soy sauce and white pepper for 30 minutes, overnight would be best.
Add all of the sauce ingredients to a bowl and keep to one side.
Give dried chillies a wash, and cut them to pieces. The smaller the pieces cut, the spicier the dish will be. Shake off the seeds inside.
2. Dry Toast Chillies and Peanuts
To a dry pan, add the dried chillies and untoasted peanuts. Turn the heat on to a medium, and give it a stir fry. Allow the chillies and peanuts to develop a char. You should also be able to smell a delicious roasted chilli smell wafting. Remove from pan.
3. Stir Fry Chicken
Using the same now-empty pan, add some oil. Once oil is hot, add chicken next. Stir fry until the chicken is cooked.
4. Stir Fry Aromatics
Once chicken sears, add garlic, ginger and onions (or whites of spring onions) and stir fry until fragrant. Add back the dried chillies and peanuts, and give another quick stir fry.
5. Add Sauce
Pour over the sauce. Make sure to give the bowl sauce a stir before pouring to ensure it hasn’t separated. If using ground sichuan peppercorns, add that in now. Stir fry to evenly coat.
Kung Pao Chicken is done once sauce thickens.
6. Serve!
Garnish with spring onions and serve immediately! Best served with rice.
More Recipes Like This:
- Black Pepper Beef Stir Fry
- Three Flavoured Chicken Stir Fry
- Sambal Prawns
- The ONLY Asian Vegetable Stir Fry Recipe You Need
Kung Pao Chicken (improved recipe!)
Recipe by ShaCourse: Recipes
Ingredients
- Chicken & Marinade
300 grams boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp light soy sauce
1/2 tsp white pepper
1 tsp cornstarch
- Kung Pao Sauce
1 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Vinegar
1 tsp Sugar
1 cup Water
1 tsp Cornstarch
- The Stir Fry
4-5 dried chillies, cut and deseeded
1 tbsp peanuts
2 tbsps vegetable oil
2 cloves garlic, minced
1-inch ginger, julienned
1/2 onion, sliced
1/2 tsp ground sichuan peppercorns (optional)
Spring onions for garnish
Directions
- In a bowl, marinate chicken with soy sauce, ground pepper and cornstarch. Mix well and let it marinate for about 20 minutes, overnight would be best.
- In a separate bowl, whisk together the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, water and cornstarch. Set aside.
- To a dry pan, add dried chillies and peanuts. Allow to toast until fragrant and dried chillies and peanuts develop a slight char. Remove from pan.
- Add oil to same pan, and let it get hot over medium-high heat. Add the marinated chicken to the skillet and stir-fry until it is cooked through and lightly browned.
- Add garlic, ginger, and onions and the toasted chillies and peanuts. Stir fry with the chicken until fragrant.
- Pour sauce mixture over the chicken, along with ground sichuan peppercorn powder if using. Stir well to coat everything evenly.
- Continue to stir-fry for a few more minutes until the sauce thickens and coats the chicken.
- Remove from heat and garnish with spring onions.
Serve hot with steamed rice!
