This easy and flavorful Kung Pao Chicken from Jamie Oliver is a quick, nutritious meal that’s full of bold flavors. With crispy chicken, peanuts, and a tangy sauce, it’s perfect for busy nights. Feel free to swap ingredients to suit your taste or what you have on hand for a versatile dish!
Ingredients Needed
- 1 tablespoon (15g) Szechuan peppercorns
- 2½ tablespoons (20g) cornflour (cornstarch)
- 4 skinless higher-welfare chicken thighs (350g / 12oz)
- Groundnut or vegetable oil
- 4 cloves of garlic
- 5cm (2 inches) piece of ginger
- 2 spring onions (scallions)
- 6 dried red chillies
- 2 tablespoons (30ml) low-salt soy sauce
- ½ tablespoon (7.5ml) rice wine vinegar
- 1 heaped tablespoon (25g) runny honey
- 50g (1.75oz) unsalted peanuts
- 1 punnet (about 30g) of salad cress
Ribbon Salad:
- ½ a cucumber
- 1 large carrot
- ½ a bunch of fresh coriander (cilantro)
- 1 tablespoon (15ml) low-salt soy sauce
- 1 tablespoon (15ml) rice wine vinegar
How To Make Kung Pao Chicken
- Prepare the Ribbon Salad: Using a speed-peeler, peel the cucumber and carrot into long, thin ribbons. Place them in a bowl. Pick and roughly chop most of the coriander leaves (cilantro), discarding the stalks. Add to the bowl with soy sauce and rice wine vinegar. Toss well and set aside.
- Toast the Szechuan Peppercorns: Toast the Szechuan peppercorns in a dry frying pan over medium heat until lightly golden. Transfer them to a pestle and mortar, grind to a fine powder, and sieve into a large bowl, discarding any large bits. Add 2 tablespoons (20g) cornflour (cornstarch) and stir to combine.
- Prepare the Chicken: Chop the chicken thighs into bite-sized chunks and toss them in the cornflour mixture to coat.
- Fry the Chicken: Pour about 2cm (¾ inch) of oil into a large non-stick frying pan over medium heat. Add the chicken and fry for 7–8 minutes, or until golden and cooked through. Remove the chicken with a slotted spoon and drain on double layers of kitchen paper. Discard most of the oil in the pan, leaving about 2 tablespoons (30ml), then return the pan to medium heat.
- Cook the Aromatics: Peel and finely slice the garlic and ginger. Trim and finely slice the spring onions (scallions). Add the garlic and ginger to the pan and fry for 2 minutes, or until lightly golden. Stir in the spring onions and whole dried chillies and fry for another minute.
- Make the Sauce: In a small bowl, combine ½ tablespoon (7.5g) cornflour (cornstarch) with 2 tablespoons (30ml) water. Add the soy sauce, rice wine vinegar, and honey to the bowl. Pour the mixture into the pan, bring to a boil, and simmer for a few minutes until slightly thickened.
- Finish the Dish: Lightly bash the peanuts and add them to the pan. Stir in the chicken and toss well until everything is warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, and serve.
Recipe Tips
- Don’t skip the Szechuan peppercorns: They add a unique flavor and slight numbness to the dish, which is key to getting the authentic Kung Pao taste.
- Coat the chicken evenly in cornflour: This helps create a crispy exterior when frying, making the chicken extra crunchy.
- Use fresh chillies: For a more intense flavor, use fresh dried red chillies instead of old ones to get a good balance of heat.
- Adjust the sauce to your taste: If you prefer it sweeter, add a little more honey. If you like it tangier, increase the vinegar for extra zing.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Kung Pao Chicken cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, place the Kung Pao Chicken in an airtight container or freezer bag and freeze for up to 1 month. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Heat a little oil in a pan over medium heat. Add the Kung Pao Chicken and stir occasionally for about 5 minutes, or until it’s heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 2.5g
- Cholesterol: 55mg
- Sodium: 970mg
- Potassium: 330mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 16g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roast Chicken And Vegetables
- Jamie Oliver Stuffed Chicken Thighs
- Jamie Oliver BBQ Whole Chicken
- Jamie Oliver Chicken In Milk
Jamie Oliver Kung Pao Chicken
Description
This easy and flavorful Kung Pao Chicken from Jamie Oliver is a quick, nutritious meal that’s full of bold flavors. With crispy chicken, peanuts, and a tangy sauce, it’s perfect for busy nights. Feel free to swap ingredients to suit your taste or what you have on hand for a versatile dish!
Ingredients
Ribbon Salad:
Instructions
- Prepare the Ribbon Salad: Using a speed-peeler, peel the cucumber and carrot into long, thin ribbons. Place them in a bowl. Pick and roughly chop most of the coriander leaves (cilantro), discarding the stalks. Add to the bowl with soy sauce and rice wine vinegar. Toss well and set aside.
- Toast the Szechuan Peppercorns: Toast the Szechuan peppercorns in a dry frying pan over medium heat until lightly golden. Transfer them to a pestle and mortar, grind to a fine powder, and sieve into a large bowl, discarding any large bits. Add 2 tablespoons (20g) cornflour (cornstarch) and stir to combine.
- Prepare the Chicken: Chop the chicken thighs into bite-sized chunks and toss them in the cornflour mixture to coat.
- Fry the Chicken: Pour about 2cm (¾ inch) of oil into a large non-stick frying pan over medium heat. Add the chicken and fry for 7–8 minutes, or until golden and cooked through. Remove the chicken with a slotted spoon and drain on double layers of kitchen paper. Discard most of the oil in the pan, leaving about 2 tablespoons (30ml), then return the pan to medium heat.
- Cook the Aromatics: Peel and finely slice the garlic and ginger. Trim and finely slice the spring onions (scallions). Add the garlic and ginger to the pan and fry for 2 minutes, or until lightly golden. Stir in the spring onions and whole dried chillies and fry for another minute.
- Make the Sauce: In a small bowl, combine ½ tablespoon (7.5g) cornflour (cornstarch) with 2 tablespoons (30ml) water. Add the soy sauce, rice wine vinegar, and honey to the bowl. Pour the mixture into the pan, bring to a boil, and simmer for a few minutes until slightly thickened.
- Finish the Dish: Lightly bash the peanuts and add them to the pan. Stir in the chicken and toss well until everything is warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, and serve.
Notes
- Don’t skip the Szechuan peppercorns: They add a unique flavor and slight numbness to the dish, which is key to getting the authentic Kung Pao taste.
- Coat the chicken evenly in cornflour: This helps create a crispy exterior when frying, making the chicken extra crunchy.
- Adjust the sauce to your taste: If you prefer it sweeter, add a little more honey. If you like it tangier, increase the vinegar for extra zing.
Jamie Oliver Kung Pao Chicken