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Kung pao chicken

Serves   4
Prep time: 10 mins
Cooking time: 25 mins

Kung Pao is a spicy stir-fried Chinese chicken that tastes incredible. Serve it atop a bowl of steaming hot rice and you are in for a real treat.

Kung pao chicken




  • 600g boneless and skinless chicken thighs
  • 1 Tbsp soy sauce
  • 1 Tbsp rice wine
  • 1 ½ tsp cornflour


  • 1 Tbsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp sesame oil
  • 1 Tbsp vegetable oil
  • 1 tsp cornflour


1. Whisk the soy sauce, rice wine and cornflour in a large bowl.

2. Cut the chicken into bite-size pieces, then add to the bowl and stir until well coated in the mixture. Set aside.

3. Sauce: Whisk the ingredients in a small bowl.

4. Heat a tablespoon of vegetable oil in a wok or frypan on a high heat. Add the chicken and cook for 3-4 minutes, turning/tossing regularly, until golden brown.

5. Add the garlic and ginger and cook for a further minute.

6. Add the sauce, chilli flakes and spring onions, toss until everything is well coated in the sauce and then cook for a further minute or two until the chicken starts to get dark and sticky.

7. To serve: Transfer to a serving plate or add to bowls of steaming hot rice.