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Kung Pao
  • Kung Pao
  • Kung Pao
Kung Pao

Kung Pao

Kung pao is a westernised version of a Sichuan dish - gong bao chicken. Unlike gong bao (which tends to be a drier dish with lots of of chilli and Sichuan pepper), kung pao has a richer sauce with a slightly sweeter, tangier flavour profile whilst still retaining the classic elements of chilli and Sichuan pepper (plus a delicious crunch from the water chestnuts and cashew nuts!).
More Info

Book: How to Be a Noodle Legend

Page number: 126

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 25 mins

Origin: China
Shopping List

  • 500g diced chicken (thighs are best)
  • 1 bunch of spring onions - white parts thinly sliced, green parts cut into 3cm lengths
  • 2 cloves of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 2 tsp
  • 225g tin of water chestnuts or bamboo shoots - drained and rinsed
  • 50g cashew nuts or peanuts (roasted and salted are fine)
  • 1 tbsp tomato ketchup
  • 1 tbsp soy sauce (any type)
  • 1 tbsp hoisin sauce (or use 1 extra tbsp soy sauce)
  • 2 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 1 tsp sugar
  • 4 tsp cornflour
  • 1 stock cube (chicken or veg) (optional)
  • 1 tbsp sesame oil (optional)
Blends Needed

BADIAN BLEND: ½ tsp

LA JIAO BLEND: 1 ½ tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND: tsp
Goes Great With
Also Works a Treat With

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