Kung Po Chicken

This recipe for kung po chicken is the ultimate fakeaway! It tastes a lot like the version you’d get from your local Chinese thanks to a few key sauces and a delicious marinade, but it’s perhaps less greasy!

There’s lots of flavour throughout the dish from the Sichuan pepper, hoisin sauce and the sake. It does require stocking up on a few specialist ingredients, but nothing you wouldn’t find in a Sainsbury’s or Waitrose. They all last a while in your fridge or store cupboard so you can make this dish over and over again. If you can pop into an Asian supermarket you’ll find the best brands!

It goes well alongside some fluffy egg fried rice or even just plain jasmine rice! If you don’t eat meat you could sub the chicken for aubergine or mushroom.

Ingredients (serves 2):


  • 4 chicken thighs (boneless and skinless
  • 2 teaspoons cornflour
  • 2 tablespoons sake
  • 1 tablespoon light soy sauce


  • 1 tablespoon hoisin sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon caster sugar

Stir fry:

  • 1 red pepper, chopped
  • 1 onion, chopped
  • 5 cloves garlic
  • 1 teaspoon Sichuan peppercorns, ground
  • Thumb sized piece of ginger
  • 2 tablespoons salted peanuts
  • chopped red chillies (optional)


  1. Chop your chicken thighs into medium sized chunks and marinade in the sake, cornflour and the soy sauce. Stir together and leave for at least an hour.
  2. Prepare your dressing in a small bowl by mixing all the ‘dressing’ ingredients together. Leave aside, this will be poured over your stir fry right at the end.
  3. Place 2 tablespoons vegetable oil in a frying pan on a high heat. Leave to warm up for 2-3 minutes as you want to add your ingredients in when the oil is piping hot.
  4. Add your chicken to the pan and cook for 3-4 minutes until brown. Add in your onion and pepper and cook for another 3-4 minutes then add the ginger, garlic, Sichuan peppercorns, peanuts and chillies and cook for another minute, continually stirring.
  5. Turn the heat off and immediately pour the dressing over and stir it into your stir fry. You don’t want to cook the dressing on heat as it will burn!
  6. Serve alongside jasmine rice or fluffy egg fried rice.

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