Kung Pao chicken
Kung Pao chicken is a spicy Sichuan classic made with tender chicken thigh fillets, roasted peanuts, garlic, ginger and fiery dried chillies. The Thermomix stirs the glossy soy-vinegar sauce automatically while keeping precise temperature control, so the chicken stays juicy and the aromatics never burn. An impressive Asian main course ready with minimal hands-on effort.
About this recipe
Kung Pao chicken Thermomix TM7 brings the fiery soul of Sichuan cooking straight to your kitchen, without a wok or constant stirring. If you have been searching for authentic Chinese chicken recipes for your all-in-one kitchen machine, this is the one: tender chicken thigh fillets tossed in a sticky sauce of light and dark soy sauce, Chinese vinegar, sugar and warming Sichuan pepper, finished with crunchy peanuts and aromatic garlic and ginger. The TM7 handles every stage in one bowl, from chopping the aromatics to simmering the glossy sauce, leaving you free to cook rice or set the table. It is the ideal quick weeknight dinner when you crave bold takeaway flavours but want full control over the heat level and ingredients. Serve it steaming hot with jasmine rice, and adjust the chillies to suit both spice lovers and milder palates at your table.
Preparation tips
- Cut the chicken thigh fillets into even cubes so they cook uniformly and stay juicy; uneven pieces tend to dry out before the sauce has reduced and coated everything nicely.
- Toast the Sichuan pepper briefly before grinding to release its characteristic numacing citrus aroma; taste a little of the crushed pepper first and reduce the amount if you prefer gentler heat.
- If you want extra crunch, stir in the roasted peanuts only just before serving so they keep their texture; leftover Kung Pao chicken keeps well in a sealed container in the fridge for the next day.
Recipe variations
- Milder family version: leave out the dried chillies and halve the Sichuan pepper, adding a spoonful of honey to the soy-vinegar sauce; children will love the sweet-savoury glaze on the chicken and peanuts.
- Vegetarian variation: replace the chicken thigh fillets with firm tofu cubes and use mushrooms for depth; the soy, vinegar and ginger sauce works beautifully with plant-based ingredients for a meat-free Asian main course.
Thermomix TM7 Benefits
- Fine chopping - The Thermomix minces garlic and ginger in seconds, releasing aromatic oils for an authentic Sichuan base. [Time savings]. [Time Savings]
- Fresh grinding - The TM7 grinds Sichuan pepper to a fragrant powder, far more aromatic than shop-bought ground pepper. [Multi-functionality]. [Multi-Function]
- Even mixing - The Thermomix blends soy sauce, vinegar and sugar into a smooth, glossy marinade for the chicken thighs. [Multi-functionality]. [Multi-Function]
- Hands-free simmering - The TM7 stirs the Kung Pao sauce automatically, coating the chicken evenly without you watching the pot. [Hands-free]. [Hands-Free]
- Precise heating - The Thermomix keeps the wok-style temperature steady so the dried chillies infuse without burning. [Temperature control]. [Precision Control]
Ingredients
- chicken thigh fillet
- light soy sauce
- dark soy sauce
- Chinese cooking wine
- water
- Chinese black vinegar
- white sugar
- Sichuan pepper
- garlic clove
- fresh ginger