Kung Pao Chicken Easy


  • 3 chicken breasts, cut into bit sized pieces
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 teaspoon baking soda
  • 1 teaspoon corn flour

Stir Fry

  • 100ml chicken broth
  • 1 tablespoon of honey
  • 60ml soy sauce
  • 2 tablespoons black vinegar
  • 2 tablespoon Shaoxing wine
  • 2 teaspoons hoisin sauce
  • 1 teaspoon of crushed Sichuan peppercorns
  • 1 small white onion
  • 2 garlic cloves, finely chopped
  • 1cm of fresh ginger, finely zested
  • 1 red pepper
  • 3 spring onions
  • 1 dried chilli, chopped up
  • 2 tablespoons of unsalted peanuts
  • 1 teaspoon of corn flour
  • Sesame oil for frying


Combine the marinade ingredients and coat the chicken

Leave to stand for 20 minutes

Preheat a tablespoon of sesame oil in a large frying pan and add the chicken

Fry until starting to turn golden

Take out of the pan and add the onion and the red pepper

Fry for 5 minutes until starting to colour

Add the garlic, ginger, chilli and peppercorns

Fry for 1 minute and pour in the soy, wine, honey, vinegar and broth

Bring to a boil and turn down to a gentle simmer

Add the chicken and cook for further 10 minutes

Combine a couple of spoonfuls of the sauce with the corn flour in a bowl and add back to the pan

Add the rest of the ingredients and simmer for another minutes or 2 or until the flour has been cooked out and all the flavours have mingled together