There’s something meditative about slicing chicken thighs into neat little chunks while the kitchen fills with the sharp warmth of ginger and garlic. This is one of those meals I reach for when I want bold flavours but don’t have the energy for a drawn-out production. The sauce comes together like a quiet conversation — soy, vinegar, a little sugar, a gentle tingle from Sichuan peppercorns if you’re in the mood for it.
I first made Kung Pao chicken on a rainy Thursday evening, no plan in mind. Just a craving for something glossy, spicy-sweet, and comforting. It’s the sort of dish that feels more impressive than it is. Everything cooks fast, the heat’s high, the flavours are loud — but you? You’re calm in the storm. Just stir, simmer, taste, and serve.
Why You’ll Love It
- The sauce alone is worth licking the spoon for — sweet, salty, sour, with a whisper of heat.
- It comes together faster than a takeaway order (and tastes fresher, too).
- You don’t need fancy kit — just a pan with heart and heat.
- It’s a crowd-pleaser. Even the “no spice, please” folks usually cave after one bite.
- Makes a dreamy weeknight dinner with rice, or cauliflower rice if you’re going light.
- Leftovers? Even better the next day. Trust me.
Ingredients
For the chicken:
- 500g chicken thigh, cut into bite-size pieces
For the sauce:
- 2 tsp cornflour
- 1 tbsp light soy sauce
- 1½ tbsp dark soy sauce
- 2 tbsp Chinese black vinegar (or rice vinegar)
- 1 tbsp Chinese cooking wine (or dry sherry)
- 3 tbsp sugar
- ½ tsp sesame oil
- ⅓ cup water
For the stir-fry:
- 2 tbsp peanut oil (or any cooking oil)
- 2 garlic cloves, minced
- 1 tsp ginger, finely chopped
- 6–10 dried chillies, deseeded and chopped (to your heat tolerance)
- 3 green onions, chopped (whites and greens separated)
- 1½ tsp ground Sichuan peppercorns (adjust to taste)
- ¾ cup roasted, unsalted peanuts
How to Make It
Prep the sauce and chicken:
Mix the cornflour and light soy sauce until smooth. Add the rest of the sauce ingredients, except the water. Pour 1.5 tbsp of the sauce over your chicken and let it marinate for 15–20 minutes.
Add water to the sauce:
Stir the ⅓ cup water into the leftover sauce and set aside.
Sizzle the aromatics:
Heat the oil in a wok or big frying pan over high heat. Toss in garlic, ginger, and chillies. Stir just until everything smells amazing — about 30 seconds.
Brown the chicken:
Add the marinated chicken. Let it sear and get golden, then toss in the white parts of the green onions. Stir-fry till chicken’s cooked through — another 2 to 3 minutes.
Add the sauce:
Pour in the rest of the sauce and sprinkle in your ground Sichuan pepper. Let it bubble and reduce to a thick, glossy syrup. Stir gently but with purpose.
Final flourish:
Just before taking it off the heat, toss in the peanuts and green onion tops. Taste — add more pepper if you’re feeling brave.
Serve it up:
Spoon over hot rice. Maybe add a cold beer or a crisp salad on the side if you’re feeling balanced.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You likely overcooked it. Thighs are forgiving, but if you’re using breast, keep a close eye — it goes from juicy to sawdust fast.
My sauce is too runny!
Crank the heat. Let it bubble a bit longer — it should coat the chicken, not swim around it.
Too spicy!
Been there. Cut back on chillies and Sichuan pepper next time. Or just pick them out before serving — no shame.
The sauce split!
Didn’t stir enough? Or maybe your pan was too hot. Reduce it gently next time, and keep things moving.
Storage and Reheating
Pop any leftovers in an airtight container — fridge for 3 days, freezer for up to a month.
Reheat gently on the stove with a splash of water or in the microwave with a damp paper towel on top.
Just don’t overcook it twice — no one likes rubbery chicken.
Frequently Asked Questions
Can I use chicken breast instead of thigh?
Yep, totally. Just marinate it and don’t overcook — slice it thin for quicker cooking.
What if I don’t have Chinese black vinegar?
Rice vinegar, white vinegar, or mild balsamic will do in a pinch. The sauce won’t be exactly the same, but it’ll still be delish.
Is this dish gluten-free?
Only if you use gluten-free soy sauce and vinegar — double check your labels.
Can I skip the peanuts?
Of course. It won’t be proper Kung Pao, but it’ll still be tasty. Try cashews or just leave nuts out altogether.
Nutrition Facts (Per Serving)
- Calories: 555 kcal
- Fat: 41g
- Carbs: 18g
- Protein: 28g
- Sodium: 604mg
- Sugar: 10g
Try More Jamie Oliver Recipes:
Jamie Oliver Kung Pao Chicken
Description
Juicy chicken tossed in a fiery-sweet, glossy sauce with crunchy peanuts and the magic of Sichuan pepper.
Ingredients
Instructions
- Mix soy sauce and cornflour; toss chicken in 1.5 tbsp of it. Rest 15 mins.
- Add water to remaining sauce ingredients.
- Heat oil, stir-fry garlic, ginger, chillies.
- Cook chicken with onion whites until browned.
- Pour in sauce and Sichuan pepper. Simmer until thick.
- Add peanuts and green onion tops. Stir. Serve hot with rice.
Notes
- Use thigh for juicier texture; breast works too if careful.
- Sauce too thick? Add a splash of water.
- Peanuts too much? Sub cashews or skip.
- Black vinegar gives best flavour, but rice vinegar is okay in a pinch.