Kung Pao Chicken 宮保鸡丁| Dumpling Sisters



This spicy, sweet & sour chicken recipe from The Dumpling Sisters is a Cantonese style dish that’s remarkably easy to recreate at home.
Learn the secret to getting really tender chicken and how to make the classic raw peanut, ginger, soy and chilli sauce. Sprinkle with chopped spring onions to add vibrancy to this dish and serve with steamed jasmine rice. Delicious.
This and loads more tasty recipes can be found in The Dumpling Sisters recipe book:

300g chicken breast, cut into 2cm chunks
3-4 large dried chillies
50g roasted peanuts
1 tbsp vegetable oil
1 tsp sesame oil
2 spring onions, finely sliced

1/8 tsp bicarbonate of soda
1 tsp cornflour
2 pinches of salt
2 tbsp water

1 ½ tsp ginger, diced
2 garlic cloves, diced
½ tsp Sichuan peppercorns, ground
1 ¼ tbsp sugar
pinch of salt
1 tsp dark soy sauce
1 ½ tbsp Shaoxing rice wine (or dry sherry)
1 tbsp Chinkiang vinegar (or ½ tbsp balsamic vinegar mixed with ½ tbsp water)
3 tbsp water

For more nutrition info, click here:

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