Jamie Oliver Kung Pao Chicken is made with Sichuan peppercorns, cornstarch, skinless chicken thighs, garlic, ginger, spring onions, dried red chilies, low-salt soy sauce, rice wine vinegar, runny honey, unsalted peanuts, and salad cress. This easy Jamie Oliver recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
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🧡 Why You’ll Love This Kung Pao Chicken Recipe:
- Authentic Flavor: This recipe brings the traditional taste of Kung Pao Chicken with its perfect balance of spicy, sweet, and savory flavors.
- Simple Ingredients: You can easily find all the ingredients in most grocery stores, making it convenient to prepare.
- Quick Cooking Time: The recipe takes less than 30 minutes to cook, perfect for a quick and delicious weeknight dinner.
- Healthy Choice: Using skinless chicken thighs and a variety of fresh vegetables makes this a healthier option compared to takeout.
- Versatile Dish: The dish pairs well with many sides like steamed rice, stir-fried vegetables, and salads, allowing you to customize your meal.
🍗 Jamie Oliver Kung Pao Chicken Ingredients
- 1 tablespoon Sichuan peppercorns
- 2½ tablespoons cornstarch
- 4 skinless chicken thighs (350g total)
- Groundnut oil (peanut oil) or vegetable oil
- 4 cloves garlic, finely sliced
- 5 cm piece ginger, finely sliced
- 2 spring onions, finely sliced
- 6 dried red chilies
- 2 tablespoons low-salt soy sauce
- ½ tablespoon rice wine vinegar
- 1 heaped tablespoon runny honey
- 50 g unsalted peanuts, lightly crushed
- 1 punnet salad cress
Ribbon Salad:
- ½ cucumber
- 1 large carrot
- ½ bunch fresh coriander leaves picked and chopped
- 1 tablespoon low-salt soy sauce
- 1 tablespoon rice wine vinegar
🍲 How To Make Jamie Oliver Kung Pao Chicken
- Make the Ribbon Salad: Using a vegetable peeler, peel the cucumber and carrot into long, thin ribbons. Place them in a bowl. Add most of the chopped coriander leaves, soy sauce, and rice wine vinegar to the bowl. Toss well and set aside.
- Toast the Peppercorns: Toast the Sichuan peppercorns in a dry frying pan over medium heat until lightly golden. Grind them into a fine powder using a mortar and pestle, then sift through a sieve to remove any large bits.
- Prepare the Chicken: Mix the ground peppercorns with 2 tablespoons of cornstarch in a large bowl. Cut the chicken thighs into bite-sized chunks and toss them in the cornstarch mixture until well coated.
- Fry the Chicken: Pour enough oil into a large non-stick frying pan to cover the bottom (about 2 cm deep). Heat over medium heat. Fry the chicken pieces for 7 to 8 minutes, or until golden and cooked through. Remove the chicken with a slotted spoon and drain on paper towels.
- Prepare the Aromatics: While the chicken is cooking, peel and slice the garlic and ginger. Slice the spring onions.
- Cook the Aromatics: Carefully remove most of the oil from the frying pan, leaving about 2 tablespoons. Add the garlic and ginger to the pan and cook for 2 minutes until lightly golden. Add the spring onions and dried chilies, and cook for another minute.
- Make the Sauce: In a small bowl, mix ½ tablespoon of cornstarch with 2 tablespoons of water. Add the soy sauce, rice wine vinegar, and honey to the mixture. Pour the sauce into the pan and bring to a boil. Simmer for a few minutes until slightly thickened.
- Combine and Serve: Lightly crush the peanuts and add them to the pan along with the cooked chicken. Toss everything together until well coated and heated through. Snip the cress over the ribbon salad. Scatter the remaining coriander leaves over the chicken and serve immediately.
💭 Recipe Tips:
- Toast the Peppercorns Right: Toast the Sichuan peppercorns until they are a little golden. Don’t let them burn, or the dish will taste bitter.
- Coat the Chicken Well: Make sure all the chicken pieces are well covered in the cornstarch and pepper mixture. This makes them crispy when fried.
- Keep the Heat Medium: Fry the chicken on medium heat. Too much heat will burn the outside but leave the inside raw.
- Get Everything Ready First: Slice and prepare all ingredients before you start cooking. This way, everything goes smoothly, and nothing burns.
- Control the Spiciness: Use more or fewer dried chilies depending on how spicy you want it. Remember, Kung Pao Chicken is supposed to be a bit spicy.
🍝 What To Serve With Kung Pao Chicken?
Kung Pao Chicken pairs well with steamed jasmine rice, stir-fried vegetables, egg fried rice, and a simple green salad. It also can be served alongside dumplings, spring rolls, hot and sour soup, and fortune cookies for a full, delicious meal.
🎚 How To Store Leftovers Kung Pao Chicken?
- Refrigerate: Place the leftover Kung Pao Chicken in an airtight container and refrigerate for up to 3 days.
- Freeze: Transfer the cooled Kung Pao Chicken to a freezer-safe container or bag and freeze for up to 3 months.
🥵 How To Reheat Leftovers Kung Pao Chicken?
- In The Oven: Preheat the oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until hot.
- In The Microwave: Place the chicken in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a small amount of oil in a pan over medium heat. Add the chicken and cook, stirring occasionally, until hot.
FAQ’S:
What Is Kung Pao Chicken?
Kung Pao Chicken is a dish made with chicken thighs, peanuts, vegetables, and dried red chilies, flavored with soy sauce, honey, and ginger. This recipe gives you the traditional taste of this popular Chinese dish.
Is Kung Pao Chicken Spicy?
Yes, this Kung Pao Chicken recipe is spicy because it uses dried red chilies. You can reduce the spiciness by using fewer chilies or removing the seeds.
What Does Kung Pao Chicken Taste Like?
Yes, this Kung Pao Chicken is spicy because of the dried chilies. Use fewer chilies or take out the seeds to make it less spicy.
Does Kung Pao Chicken Have Gluten?
Yes, this Kung Pao Chicken recipe has gluten because it uses soy sauce. To make it gluten-free, use tamari or gluten-free soy sauce instead.
Is Kung Pao Chicken Keto-Friendly?
This Kung Pao Chicken can be made keto-friendly by using low-carb ingredients and avoiding the honey or using a keto-friendly sweetener instead.
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Jamie Oliver Kung Pao Chicken Nutrition Facts:
- Calories: 437
- Total Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 66mg
- Sodium: 596mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Total Sugars: 7g
- Protein: 34g
- Calcium: 49mg
- Iron: 2mg
- Potassium: 621mg
Jamie Oliver Kung Pao Chicken
Description
Jamie Oliver Kung Pao Chicken is made with Sichuan peppercorns, cornstarch, skinless chicken thighs, garlic, ginger, spring onions, dried red chilies, low-salt soy sauce, rice wine vinegar, runny honey, unsalted peanuts, and salad cress. This easy Jamie Oliver recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Ribbon Salad:
Instructions
- Make the Ribbon Salad: Using a vegetable peeler, peel the cucumber and carrot into long, thin ribbons. Place them in a bowl. Add most of the chopped coriander leaves, soy sauce, and rice wine vinegar to the bowl. Toss well and set aside.
- Toast the Peppercorns: Toast the Sichuan peppercorns in a dry frying pan over medium heat until lightly golden. Grind them into a fine powder using a mortar and pestle, then sift through a sieve to remove any large bits.
- Prepare the Chicken: Mix the ground peppercorns with 2 tablespoons of cornstarch in a large bowl. Cut the chicken thighs into bite-sized chunks and toss them in the cornstarch mixture until well coated.
- Fry the Chicken: Pour enough oil into a large non-stick frying pan to cover the bottom (about 2 cm deep). Heat over medium heat. Fry the chicken pieces for 7 to 8 minutes, or until golden and cooked through. Remove the chicken with a slotted spoon and drain on paper towels.
- Prepare the Aromatics: While the chicken is cooking, peel and slice the garlic and ginger. Slice the spring onions.
- Cook the Aromatics: Carefully remove most of the oil from the frying pan, leaving about 2 tablespoons. Add the garlic and ginger to the pan and cook for 2 minutes until lightly golden. Add the spring onions and dried chilies, and cook for another minute.
- Make the Sauce: In a small bowl, mix ½ tablespoon of cornstarch with 2 tablespoons of water. Add the soy sauce, rice wine vinegar, and honey to the mixture. Pour the sauce into the pan and bring to a boil. Simmer for a few minutes until slightly thickened.
- Combine and Serve: Lightly crush the peanuts and add them to the pan along with the cooked chicken. Toss everything together until well coated and heated through. Snip the cress over the ribbon salad. Scatter the remaining coriander leaves over the chicken and serve immediately.
Notes
- Toast the Peppercorns Right: Toast the Sichuan peppercorns until they are a little golden. Don’t let them burn, or the dish will taste bitter.
- Coat the Chicken Well: Make sure all the chicken pieces are well covered in the cornstarch and pepper mixture. This makes them crispy when fried.
- Keep the Heat Medium: Fry the chicken on medium heat. Too much heat will burn the outside but leave the inside raw.
- Get Everything Ready First: Slice and prepare all ingredients before you start cooking. This way, everything goes smoothly, and nothing burns.
- Control the Spiciness: Use more or fewer dried chilies depending on how spicy you want it. Remember, Kung Pao Chicken is supposed to be a bit spicy.
Jamie Oliver Kung Pao Chicken