Sticky orange chicken in kung pao glaze fills a family style bowl sprinkled with scallions and peanuts
As seen in: 20+ Thermomix Chicken Dinners

Thermomix Kung Pao Chicken

by Tenina Holder
posted 21 Jun, 2019 (last updated 14 May, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    27mins
  • Calories icon
    Calories
    453

Kung Pao chicken is one of the few authentic Chinese dishes that is also a staple of Westernised Chinese food. And for a good reason – this sweet and spicy glaze is addictive. The Thermomix will take care of stitching together the sweet, umami and spicy elements, which makes it surprisingly accessible for home cooks. Why not try to make it yourself instead of ordering in? Using chicken thighs is recommended as they have much darker meat, which is markedly more flavorful than breast-meat and is very receptive to savory and complex flavors like the ones in this recipe!

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As seen in: 20+ Thermomix Chicken Dinners

INGREDIENTS

  • Chicken thigh icon
    Chicken thigh
    5⅛
    cubed
  • Ginger icon
    Ginger
    0.71oz/20g (about 3¾ tbsp)
    peeled
  • Dried chilies icon
    Dried chilies
    6
    sliced
  • Scallion icon
    Scallion
    3 (1.59oz/45g)
    sliced
  • Tamari icon
    Tamari
    1.41oz/40g (about 2¼ tbsp)
  • Chinese black vinegar icon
    Chinese black vinegar
    2.12oz/60g (about 3¾ tbsp)
  • Cornstarch icon
    Cornstarch
    0.35oz/10g (about 1¼ tbsp)
  • Pink peppercorns icon
    Pink peppercorns
    1 tbsp (0.22oz/6g)
  • Cornstarch icon
    Cornstarch
    1 tsp (0.09oz/3g)
  • Garlic clove icon
    Garlic clove
    2
  • Hoisin sauce icon
    Hoisin sauce
    1 tbsp (0.57oz/16g)
  • Sesame oil icon
    Sesame oil
    0.74fl oz/20g (1½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    0.71oz/20g (about 1½ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Peanuts icon
    Peanuts
    as needed

METHOD

  1. Add tamari, chinese black vinegar and cornstarch to a clean large mixing bowl
  2. Stir with tablespoon
  3. Add chicken thighs to the chicken
  4. Stir with tablespoon until well combined
  5. Marinate in fridge - approx 1 hr
  6. Add pink peppercorns and cornstarch to the TM5 bowl
  7. Fit TM5 bowl to TM5
  8. Blitz - approx 10 sec, speed 8
  9. Then add garlic clove, ginger, chinese black vinegar, tamari, hoisin sauce, sesame oil and coconut sugar to the sauce
  10. Blend - approx 10 sec, speed 6
  11. Add extra virgin olive oil to a clean frying pan
  12. Heat in frying pan - high heat
  13. Add dried chilies to the frying pan
  14. Transfer chicken to frying pan
  15. Fry in frying pan until cooked through - 5 min, high heat
  16. Transfer sauce to frying pan
  17. Add scallion and peanuts to the frying pan
  18. Fry in frying pan - 3 min, high heat
  19. Serve
  20. Garnish with scallion

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