Kung pao chicken from RecipeTin Eats by Nagi Maehashi

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • green onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute cooking oil of your choice for peanut oil; rice vinegar, balsamic vinegar, or white vinegar for Chinese black vinegar; white pepper for Sichuan peppercorns; and dry sherry, mirin, or chicken broth for Chinese cooking wine.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cauliflower rice; How to cook white rice – easily and perfectly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooking oil of your choice for peanut oil; rice vinegar, balsamic vinegar, or white vinegar for Chinese black vinegar; white pepper for Sichuan peppercorns; and dry sherry, mirin, or chicken broth for Chinese cooking wine.

  • debkellie on November 20, 2025

    Made Nagi's sauce, but subbed wings which I air fried (naked) first for 25 mins at 200... then finished in wok .. I only used 6 dried chillies.. which I'll reduce next time.. delicious, but soooooo hot .. lips still burning 30 minutes later!

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