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Recipe Kung Pao Chicken

Kung Pao Chicken Recipe

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    30 mins

  • Cooking

    30 mins


This Kung Pao Chicken recipe delivers a perfect balance of spicy chili peppers, numbing Sichuan peppercorns, and crunchy peanuts—all tossed with tender chicken thighs for an authentic Sichuan-style stir-fry that’s bold, balanced, and ready in minutes.

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Cut chicken into 1.5cm cubes and marinate for a short while. Cut dried red chili into 2 cm sections. 

  2. Heat wok on high heat. Add 2 tbsp oil and heat to medium hot. Add chicken and stir-fry until half done.
  3. Add dried red chili, Sichuan peppercorns and sprinkle with Shao Hsing wine. Add ginger, garlic, green onions and stir-fry quickly until done.
  4. Add Sauce Mix and stir. Add Fried peanuts on top. Serve.

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