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Kung Pao Chicken (宫保鸡丁)
Authentic Sichuan stir-fry with tender chicken, roasted peanuts, dried chillies and the signature tingly numbing spice of Sichuan peppercorn.
⏱ 35 min🔥 380 kcalMedium
★4.8(4,120)
17 recipes using chicken — Dim sum, Peking duck, kung pao chicken and the world's richest culinary heritage.
Chinese cuisine is famous for its bold, distinctive flavours. These chinese chicken recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Authentic Sichuan stir-fry with tender chicken, roasted peanuts, dried chillies and the signature tingly numbing spice of Sichuan peppercorn.
Silky soft tofu in a fiery, deeply savoury Sichuan sauce of fermented black beans, doubanjiang chilli paste, minced pork and the signature mala numbing spice.
Crispy battered chicken in a bright, tangy sweet and sour sauce — the classic Chinese-American takeaway favourite made fresh at home. This easy sweet and sour chicken recipe is better than takeaway in 35 minutes.
Silky pork and prawn wontons in a fragrant golden broth with spring onions and sesame oil — Chinese comfort food at its finest.
Gut-friendly stir-fry with chicken, bell pepper, and bok choy.
Silky, ultra-smooth Cantonese rice porridge cooked low and slow until the grains dissolve completely into a comforting, nourishing base. Topped with ginger, spring onion, sesame oil and your choice of protein.
Silken tofu simmered in a fiery, numbing sauce of fermented black beans, doubanjiang and ground pork — Sichuan's most iconic and beloved dish.
Delicate pork and prawn wontons in a crystal-clear, deeply flavoured Cantonese broth — the benchmark of Cantonese comfort food.
Tender chicken pieces wok-tossed with dried chilies, Sichuan peppercorns, and crispy fried aromatics.
Silky rice noodles in a hot aromatic broth with raw protein that cooks table-side — a legendary Yunnan dish.
Tender, gelatinous chicken feet braised in a spiced soy-black vinegar sauce — a dim sum legend.
Velvet-marinated beef and crisp broccoli in a glossy oyster-soy sauce — Cantonese stir-fry mastered in 10 minutes flat.
Stir-fried beef with green peppers in fermented black bean sauce — the Cantonese restaurant classic Ken Hom brought into British kitchens.
Sichuan silken tofu with spicy bean sauce and ground pork — numbing, fiery, deeply savory.
Stir-fried chicken with peanuts, dried chilies, and Sichuan peppercorns — sweet, sour, spicy, nutty.
Sichuan's iconic silky tofu in a numbing-hot sauce of doubanjiang, fermented black beans, and ground pork.
Shanghai's translucent soup dumplings — pleated pouches holding pork, gelled broth, and 18 perfect folds.