Kung po chicken

The best kung-po chicken I’ve eaten is in Bar Shu in London. While I have never been able to replicate the caramelisation of the chicken and peanuts as they do in Bar Shu, tonight’s version was a pretty decent home-style dish.


  • 2 pieces of chicken breast, diced, marinated in 2 tbsp golden syrup, 1 tbsp dark soy, 1 tbsp oyster sauce, a pinch of salt and white pepper
  • a handful of honey roasted peanuts
  • 1 dried chilli
  • 2 cloves of garlic, finely sliced
  • 1 shallot, finely sliced
  • 1 tbsp golden syrup
  • 1/2 tbsp dark soy
  • 2 tbsp chinese rice wine (I’ve run out)
  • a handful of chopped coriander
  • salt to taste
  • sunflower oil
  • sesame oil
  • 1 tsp corn flour mixed with 2 tbsp water


  1. Heat some oil in a wok. Once the oil starts to smoke, fry the shallot for 30 seconds, followed by the chilli and ginger for 20 seconds
  2. Toss in the chicken (minus the marinade) and fry for a minute
  3. Add in the golden syrup,dark soy and chinese wine, and stir well for 2 minutes. Add 1/4 cup of water to dilute the sauce
  4. Pour in the corn flour mix to thicken the sauce
  5. Mix in the peanuts and stir for a minute. Taste the dish for seasoning (salt, pepper)
  6. Garnish with chopped coriander and add a dash of sesame oil
  7. Remove the wok from the heat. Serve chicken with stir-fried green beans and piping hot rice

The chicken was tender as it was a quick stir-fry, tasty and a light option for a weekday dinner.


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