If you’re craving a dish that delivers heat, sweetness, crunch and serious weeknight satisfaction, Executive Chef and columnist Paul Watters brings you a foolproof Kung Pao Chicken that’s big on flavour and low on fuss.

This streamlined recipe combines tender chicken, crisp peppers and a glossy, punchy sauce — all brought together with Paul’s signature hints of ginger, garlic and spice. Paired with perfectly steamed jasmine rice, it’s the kind of dish that turns a simple evening meal into a restaurant-worthy moment.

Whether you’re cooking for the family or levelling up your midweek routine, this is Kung Pao the PW way: bold, balanced and bursting with flavour.

Ingredients

Kung Pao Chicken

• 2 chicken breasts, diced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 small onion, sliced
• 2–3 cloves garlic, grated
• 1 small knob ginger, grated
• 1–2 tbsp roasted peanuts (optional but classic)
• 1 tbsp vegetable or rapeseed oil
• 1 tsp chilli flakes or PW All-Season Spice (optional)
• Salt & pepper

Kung Pao Sauce

• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp honey
• 1 tbsp hoisin or oyster sauce
• 1 tsp sesame oil
• ½ tsp cornflour mixed with 1 tbsp water
• Optional: 1 tsp chilli paste or sriracha

Steamed Rice

• 1 cup basmati or jasmine rice
• 2 cups water
• Pinch of salt

Method

1. Cook the Rice

1. Rinse rice until the water runs clear.
2. Add rice, water and salt to a pot.
3. Bring to a boil, reduce to low, cover and steam for 10–12 minutes.
4. Remove from heat, rest 5 minutes, fluff with a fork.

2. Make the Kung Pao Chicken

1. Lightly season chicken with salt, pepper and chilli spice.
2. Heat 1 tbsp oil in a pan and sear chicken until golden. Remove and set aside.
3. In the same pan, add onions, peppers, garlic and ginger.
4. Stir-fry on high heat for 3–4 minutes until slightly charred but still crisp.

3. Add the Sauce

1. Mix all sauce ingredients in a bowl.
2. Pour sauce into the pan with the vegetables.
3. Return the chicken and toss everything together.
4. Cook 1–2 minutes, until glossy and thickened.
5. Add peanuts and a final sprinkle of chilli flakes.

4. Plate & Serve

• Spoon rice into bowls.
• Top with the glossy Kung Pao chicken.
• Finish with extra chilli flakes or red pepper powder for colour and heat.

A simple, flavour-packed dish — perfected by Paul Watters.

About Paul Watters

“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”

“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”

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