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Kung Pao Chicken Recipe

HK$158

Aberdeen Street Social's Kung Pao Chicken brings the authentic flavors of Sichuan cuisine to Hong Kong. Tender diced chicken is stir-fried with roasted peanuts, dried chilies, and Sichuan peppercorns in our signature sauce that balances sweet, sour, and spicy elements. This dish represents the perfect harmony of textures and the complex flavor profile that Sichuan cuisine is renowned for.

Preparation Time: 30 minutes (plus marinating)
Cooking Method: Stir-fried
Serves: 2-3 people
Spice Level: Medium-hot

Aberdeen Street Social Recipe

Our Kung Pao Chicken uses authentic Sichuan peppercorns and dried chilies, creating the characteristic numbing and spicy sensation known as "ma la".

Ingredients

For the Chicken:

  • 500g chicken breast, diced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 2 tbsp vegetable oil

For the Sauce & Garnish:

  • 1/2 cup roasted peanuts
  • 8-10 dried red chilies
  • 1 tsp Sichuan peppercorns
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 green onions, chopped
  • 2 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp cornstarch mixed with 2 tbsp water

Cooking Instructions

  1. Marinate Chicken: Combine diced chicken with soy sauce, cornstarch, sesame oil, and salt. Marinate for 20 minutes.
  2. Prepare Aromatics: Toast Sichuan peppercorns in dry wok until fragrant, then grind coarsely. Cut dried chilies into sections.
  3. Stir-Fry Chicken: Heat wok over high heat. Add oil and stir-fry marinated chicken for 3-4 minutes until cooked through. Remove and set aside.
  4. Build Flavor Base: In same wok, add dried chilies and Sichuan peppercorns, stir-fry for 30 seconds until fragrant.
  5. Add Aromatics: Add garlic and ginger, stir-fry for another 30 seconds until aromatic.
  6. Finish Dish: Return chicken to wok, add peanuts, soy sauce, vinegar, and sugar. Add cornstarch slurry to thicken. Garnish with green onions and serve immediately.

Chef's Tips from Aberdeen Street Social

Sichuan Peppercorns

Toast the peppercorns to release their numbing aroma. Don't over-toast or they become bitter.

Heat Control

Work quickly over high heat to prevent the dried chilies from burning, which would make the dish bitter.

Texture Balance

The peanuts should remain crunchy, so add them at the very end to maintain their texture.