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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!).

To make this recipe, you'll need:

BADIAN BLEND: ½ tsp

LA JIAO BLEND: 1 ½ tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND: tsp

Need the blends?

A complete set of Noodle Legend Blend Refills

A complete set of Noodle Legend Blend Refills

£13.96
Description
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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Robin Anderson

Tried the Kung Pao and Broccoli with Garlic from the Noodle Legend Cookbook Kit – both were absolutely delicious. The Kung Pao was my favourite, with its mix of textures, especially the crunch from the water chestnuts and cashew nuts. The spices were perfectly balanced, full of flavour with just the right kick of heat.

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Fiona Herczog

Absolutely delicious Kung Pao Chicken - we will never order it from the Takeaway again! So happy to receive my Noodle Legend book in time for Mother's Day and complete my Legend collection!

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Catherine Morrison

This was so good. I managed to find small tins of water chestnuts for this and it made such a nice mid week dish.

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Simon Todd

Made this this evening. I've used pork fillet rather than chicken and gave an extra five minutes cooking time. Absolutely astounding array of flavour, every element came through. A delicious dish, so much tastier than a takeaway. Impressed!

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Deborah Brown

We had Kung Pao chicken this evening and we absolutely loved this tangy, peppery dish. All the different textures of the water chestnuts, cashews and meat were just fabulous with this impressive sauce. Thank you guys. This dish has everything I love about food and we will certainly be having it again.