# Kung Pao Chicken

Recipe by [Sofia Lindqvist](https://fridge.menu/en/u/sofialindqvist)

A quick, spicy stir-fried chicken dish with peanuts and spring onion, served over rice.

Servings: 4 · Prep 15 min · Cook 15 min · Meat

Contains: gluten, nuts, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Kung Pao Chicken](https://image.fridge.menu/adaptations/hjhsrnyu/d6194c0855022c8802fe48c81c38599cd4048280a1b413cad954e15f2854323f.jpg)

## Ingredients

- 400 g [Chicken breast](https://fridge.menu/en/i/chicken-breast) — cut into cubes
- 0.5 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 2 tbsp [Soy sauce](https://fridge.menu/en/i/soy-sauce)
- 2 tbsp [Rice vinegar](https://fridge.menu/en/i/rice-vinegar)
- 2 tbsp [Cornflour](https://fridge.menu/en/i/corn-starch)
- 3 tbsp [Sesame oil](https://fridge.menu/en/i/sesame-oil)
- 1 tbsp [Sriracha](https://fridge.menu/en/i/sriracha)
- 1 pcs [Stock cube](https://fridge.menu/en/i/bouillon-cube)
- 2 tbsp [Soy sauce](https://fridge.menu/en/i/soy-sauce)
- 1 tbsp [Cornflour](https://fridge.menu/en/i/corn-starch)
- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 tbsp [Hoisin sauce](https://fridge.menu/en/i/hoisin-sauce)
- 1 pcs [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 0.5 tsp [Sichuan pepper](https://fridge.menu/en/i/black-pepper)
- 0.5 tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes)
- 1 pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — diced
- 4 pcs [Spring onion](https://fridge.menu/en/i/green-onion) — sliced
- 300 ml [Rice](https://fridge.menu/en/i/rice) — cooked according to packet instructions
- 40 g [Peanuts](https://fridge.menu/en/i/peanut) — roughly chopped, salted

## Steps

1. Mix the baking powder, soy sauce, rice vinegar and cornflour, add the chicken and stir. Leave to marinate.
2. Mix all the sauce ingredients together until smooth.
3. Toast the Sichuan pepper in a dry pan and grind it in a mortar.
4. Put the garlic, ginger, Sichuan pepper and chilli flakes into the pan with oil and fry, stirring, until fragrant. (3 min)
5. Add the chicken together with the marinade and quickly stir-fry over high heat until golden. (5 min)
6. Add the sauce and simmer until the chicken is tender. (5 min)
7. Add the bell pepper and spring onion, and stir through.
8. Serve with rice in bowls, topped with spring onion and peanuts.

## What was changed

Added Bell pepper as a separate row, since the diced vegetable in that step is a bell pepper, not the ground Sichuan pepper; also added Ginger and Chilli flakes, which the frying step named but which had no ingredient row.

Published 2026-10-09

https://fridge.menu/en/r/kung-pao-chicken-hjhsrnyu

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=hjhsrnyu · Something wrong? Tell us — no account needed. Write to hello@fridge.menu