Kung Po Chicken


For 2 (For 4)

Diced Chicken Thighs: 1 pack (2 packs)

Shaoxing Wine: 1 pod (2 pods)

Soy Sauce: 2 pods (4 pods)

Cornflour: ½ pod (1 pod)

Dark Soy Sauce: 1 pod (2 pods)

Chinkiang Vinegar: 1 pod (2 pods)

Sesame Oil: 1 pod (2 pods)

Garlic Clove: 1 (2)

Ginger: 1 piece (2 pieces)

Peanuts: 1 bag (2 bags)

Sichuan Peppercorns: ½ pod (1 pod)

Red Chilli Flakes: 1 pod (2 pods)

Jasmine Rice: 1 bag (2 bags)


Nutritional Information:

Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

‘Gongbao’ or ‘Kung Po’ was the honorary title of a 19th century governor of Sichuan province, who either created the dish himself or encountered it while paying a grateful visit to a man who had saved him from drowning. He used to serve generous amounts of this marinated chicken and peanut stir-fry at all his banquets, spreading its richly deserved reputation far and wide. It’s a masterclass in the famous sweet-sour and numbing-spicy (‘ma-la’) flavours of classic Sichuan cuisine. Numbing? Yes, that’s the Sichuan pepper— a pleasantly tingly spice sensation caused by the dried berries of a certain citrus plant.

  • Preparation time:

    For 2 - 25 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 45 mins