A bold, aromatic stir-fry that delivers the perfect balance of sweet heat, nutty crunch, and deep umami richness from our Aged Black Garlic Asian Concentrate. Tender chicken, glossy sauce, roasted peanuts, and fresh chilli come together for a restaurant-worthy dish that’s irresistibly moreish.
KUNG PAO CHICKEN
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
This Kung Pao Chicken is a vibrant fusion of flavour and texture — a dish that’s equal parts comfort and excitement. The Aged Black Garlic Asian Concentrate infuses each bite with a rich umami depth, creating a silky sauce that clings to juicy pieces of chicken and roasted peanuts. Spring onions and red shallots add brightness, while a touch of chilli brings gentle heat that lingers just long enough. Finished with fresh coriander and chilli slices, this stir-fry is glossy, aromatic, and packed with character — the kind of dish that makes you go back for seconds (and maybe thirds). Perfect served over steaming rice for a satisfying, modern take on a timeless favourite.
Author:Black Garlic & Co.
Ingredients
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Four servings rice
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70g Aged Black Garlic Asian Concentrate
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200ml Chicken stock liquid, room temperature
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Two rounded tsp cornflour
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Two tbsp olive oil
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600g Chicken thighs, cut in bite-sized pieces
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80g Spring onions, sliced 4cm long
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50g Red shallots, sliced
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One flat tsp chili flakes, or to taste
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60g Roasted peanut halves
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One handful fresh coriander leaves
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One red chili, finely sliced
Directions
First of all, prepare rice in a rice cooker.
In a medium jug mix the Asian Concentrate with chicken stock liquid and cornflour until well combined then set aside.
Heat oil in a large deep frying pan or wok on a high heat and once sizzling add the chicken pieces. Cook each side for a few minutes until browned on the outside and cooked through inside.
Add the spring onions, shallots, chili flakes, and peanuts, then stir-fry until the vegetables slightly soften. Transfer all the ingredients from the pan into a bowl and set aside.
Wipe out the pan if anything has stuck to it.
Put the pan on a medium-low heat. Stir the chicken stock mixture in the jug again before adding it to the pan. Stir the mixture slowly in the pan, dissolving any lumps that may appear. As the mixture heats up it will start to thicken.
Bring to a gentle bubble until it has thickened to gravy consistency. Add the bowl of cooked ingredients to the pan. Stir to combine all the ingredients well and heat the chicken through.
Serve the stir-fried chicken on a bed of rice and garnish with fresh coriander and chili slices.
