Kung Pao Chicken

Serves 2. Prep/Cook time: 50 minutes.

The Recipe

Pickle Liquid

Ingredients:

• 50g sugar

• 50g white wine vinegar

Method:

• Add sugar and vinegar to a small pan.

• Bring to the boil, stir to dissolve, then cool.

Marinate the Chicken

Ingredients:

• 250g diced chicken thigh

• 1 heaped tsp salt & chilli seasoning

• 2 tbsp cooled pickle liquid

Method:

• Mix chicken with salt & chilli seasoning and pickle liquid.

• Set aside while you prep the sauce.

Prepare the Sauce

Ingredients:

• 2–3 dried red chillies

• ½ tsp Sichuan peppercorns

• 1 tsp garlic & ginger purée

• 2 spring onions, sliced

• 2 tbsp tomato ketchup

• 3 tbsp soy sauce

• 1½ tbsp brown sugar

• 75ml water

• 1 tsp red curry paste

• 1 tbsp balsamic vinegar

Method:

• Heat a splash of oil in a pan.

• Add chillies, Sichuan peppercorns, garlic & ginger purée, and spring onions. Cook until fragrant.

• Stir in ketchup, soy, brown sugar, water, curry paste, and balsamic vinegar.

• Simmer gently until glossy and slightly thickened.

Cook the Rice

Ingredients:

• 150g jasmine rice

• 150ml water

• Pinch of salt

Method:

• Rinse rice in cold water.

• Combine with water and salt in a pan.

• Bring to the boil, then cover and cook on low for 15 minutes.

• Switch off the heat and leave covered for 10 minutes.

Coat and Fry the Chicken

Ingredients:

• 50g cornflour

• 50g rice flour

Method:

• Mix cornflour and rice flour in a shallow bowl.

• Toss marinated chicken in the flour mix until well coated.

• Fry in hot oil until golden and crispy. Drain on kitchen paper.

Bring It All Together & Garnish

Ingredients:

• Cooked chicken

• Prepared Kung Pao sauce

• Cooked rice

• Pickled ginger (thin slices)

• 1 fresh red chilli, sliced

• 1 tsp black sesame seeds

• 2 spring onions, finely sliced

• Small bunch fresh chives, chopped

• Optional: prawn crackers + togarashi

Method:

• Toss crispy chicken in the Kung Pao sauce until coated.

• Serve over the fluffy jasmine rice.

• Garnish with pickled ginger, sliced red chilli, black sesame, spring onions, and chives.

• Optional: fry prawn crackers and season with togarashi for crunch.

• Crispier Chicken: Double-dip your chicken — coat once, rest for 5 minutes, then toss again in the flour before frying. Extra crunch guaranteed.

• Oil Temperature Matters: Fry at around 170–180°C. Too cool = soggy coating, too hot = burnt outside, raw inside. If you don’t have a thermometer, test with a small piece of chicken — it should sizzle steadily, not furiously.

• Sauce Thickness: If the sauce feels thin, let it simmer an extra 2–3 minutes. If it’s too thick, splash in a little water until glossy.

• Heat Control: Adjust the spice to your crowd — more chillies + extra Sichuan peppercorns for the brave, or tone it down and let the garnishes bring the kick.

• Rice Shortcut: Use a rice cooker if you’ve got one — it’s foolproof and frees you up for the frying.

• Make-Ahead Magic: Pickle liquid can be made in batches and kept in the fridge. Handy for this recipe, and it also perks up salads and marinades.

• Garnish Like a Pro: Sprinkle the black sesame last — it looks sharp against the glossy sauce and makes the dish feel instantly restaurant-level.