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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 1 serve veg or fruit

Perfectly sweet, savoury and zingy, this kung pao chicken makes a double batch, so you can enjoy the leftovers later in the week.

  • Serves8
  • Cook time50 minutes
  • Prep time10 minutes, + 10 mins marinating time
Kung Pao chicken


  • 1kg Coles RSPCA Approved Chicken Thigh Fillets, cut into thirds
  • 1 tbs Chinese cooking wine
  • 2 tsp cornflour
  • 2 tbs honey
  • 1/4 cup (60ml) light soy sauce
  • 2 tsp sesame oil
  • 1 tbs hoisin sauce
  • 1 tbs rice wine vinegar
  • 2 garlic cloves, finely chopped
  • 4cm-piece ginger, finely grated
  • 1 red capsicum, seeded, chopped
  • 1 zucchini, coarsely chopped
  • 4 spring onions, thinly sliced, green and white parts separated
  • 1/2 tsp dried chilli flakes (optional)

Nutritional information

Per serve: Energy: 1106kJ/265 Cals (13%), Protein: 25g (50%), Fat: 12g (17%), Sat Fat: 3g (13%), Sodium: 654mg (33%), Carb: 11g (4%), Sugar: 10g (11%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the chicken in a large glass or ceramic bowl with the Chinese cooking wine, cornflour, half the honey and 1 tbs soy sauce. Stir until combined. Set aside for 10 mins to develop the flavours.

  2. Step 2

    Transfer chicken to a large baking dish. Season and drizzle with half the oil. Bake for 15 mins.

  3. Step 3

    Combine the hoisin sauce, vinegar, remaining honey and remaining soy sauce in a jug. Drizzle over the chicken and toss to coat. Bake for 15 mins.

  4. Step 4

    Combine the garlic, ginger, capsicum, zucchini, white part of the spring onion, chilli flakes, if using, and the remaining oil in a bowl. Add to the chicken mixture and toss to combine. Bake for a further 20 mins or until chicken is caramelised and cooked through.

  5. Step 5

    Add green part of the spring onion and toss to combine. Transfer half the chicken mixture to an airtight container. Cool. Store in the fridge for up to 3 days. Divide the remaining chicken mixture among serving bowls.

Recipe tip

Serve with steamed jasmine rice and chopped roasted peanuts

Reheat the remaining portion of Kung Pao Chicken and serve with toasted waffles for a sweet-but-savoury meal.