Kung pao chicken

Chinese classic

When people think of Chinese food, they often think of takeout dishes like fried rice, egg foo young, or sweet and sour chicken with a thick sweet and sour sauce.

A bit of a shame, really, because Chinese cooking is so much richer and more varied. During a Chinese cooking workshop with Jinai Looi we really discovered the difference. From subtle flavors to bold combinations, dishes you rarely see on a takeout menu.

One of the highlights? Kung pao chicken. A dish with roots in Sichuan cuisine and loved for its balanced mix of savory flavor, heat, and a slight touch of sweetness. No thick sauce here, but layered flavors that come together in a bold and satisfying dish.

Stir-frying with a little patience

For kung pao chicken we prefer boneless, skinless chicken thighs. The pieces of chicken get a short marinade in oyster sauce, which adds depth of flavor and gives the meat a nice shine. After that we cook them in a hot wok with vegetable oil. And here’s the important part. Do not stir, do not shake the pan, just leave it alone. Three minutes per side is enough to get a nice golden crust. So instead of constantly tossing the wok, let the chicken sear briefly and patiently.

It may feel a little unusual when using a wok, but trust us. By letting the chicken cook undisturbed, you get that slightly crispy outside you often taste in Chinese dishes but never achieve by stirring everything the whole time.

Fresh, crisp, and a little heat

Once the chicken is nicely golden brown, push the meat to the side of the wok and add pieces of bell pepper and sliced green onions. Again, let them sit for a moment so they can cook. The vegetables should soften slightly but still keep their crunch. After a few minutes, stir everything together.

Next add the hoisin sauce for its signature sweet and savory flavor, along with a teaspoon of sambal oelek (or sriracha) for a little heat. The result is a slightly sticky sauce that coats the chicken and vegetables nicely without becoming too heavy.

Serve with white rice

We always serve our kung pao chicken with steamed white rice (we use a rice cooker, it’s really convenient), a few extra slices of green onion, and a handful of chopped cashews. The cashews add a nice crunch, which works perfectly with the tender chicken and sauce. Kung pao chicken is one of those dishes that really shows how surprising Chinese cooking can be. And just as important, it is very easy to make, ready in no time, and always a success at the table.

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