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Kung Pao Chicken Noodles

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This kung pao chicken ticks all the boxes: it’s dark, mysterious and really spicy, plus has gives a wonderful tingling sensation thank to those Sichuan peppercorns. I love how the noodles soak up that luscious sauce, too… divine! Not as much of a heat fan as me? Totally fine. Just tone down the chilli action if you need to.

WATCH THIS RECIPE

Kung Pao Chicken Noodles

PREP TIME
20 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients

500g (1 lb) chicken thighs, cut into roughly 3cm cubes

2 tbsp vegetable oil

10 large dried red chillies (or to taste), cut into 3–4cm (1.5”) pieces

4 garlic cloves, finely chopped

1 tbsp finely chopped ginger

2 tsp Sichuan peppercorns

400g (14 oz) cooked noodles (e.g. hokkien or lo mein)

1 tsp sesame oil (optional)

4 spring onions (scallions), white part finely sliced and green part cut into batons

¼ cup roasted peanuts, crushed or finely chopped

 

Marinade:

2 tbsp soy sauce

2 tbsp Shaoxing wine

2 tbsp honey

 

Stir-fry sauce:

2 tbsp soy sauce

2 tsp dark soy sauce

1 tbsp white vinegar

1 tbsp caster (superfine) sugar

3 tsp cornflour (cornstarch)

Steps
Step 1

Combine all the ingredients for the marinade in a large bowl until well incorporated. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes.

Step 2

For the stir-fry sauce, combine all the ingredients in a bowl, mixing well. Set aside until required.

Step 3

Heat the oil in a wok over medium-high heat. Add the chillies and stir-fry for 10 seconds. Then add the garlic, ginger, pale part of the spring onion and Sichuan peppercorns. Stir-fry for 30 seconds. Add the chicken and stir-fry for 3-4 minutes or until the chicken is just cooked and the marinade liquid has evaporated.

Step 4

Next, add the noodles and the stir-fry sauce and toss until well combined and the sauce has thickened slightly. Toss through the green parts of the spring onion. Remove from heat, divide among serving bowls and sprinkle with the peanuts.

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What our customers say

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Jayne
October 3, 2022

Delicious and easy

I love watching Marion’s videos because she makes cooking my favourite Asian cuisine look doable. This was easy to make and tasted delicious. I used crushed chilli in a jar because I had some to use up.

Lidia
September 29, 2022

Quick and delicious:)

It’s a fantastically quick to make at home, numbingly delicious version of Kung Pao Chicken, slightly different from what I usually make but equally if not better:) The spiciness from the chilli, the numbingness from the Sichuan peppercorns, the cruch from the nuts and the freshness of the spring onions are a fantastic mix for our tastebuds:)

Thank you Marion, that’s another of your great recipes that is going to appear quite often on my dinner table from now on:)

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