Skinnymixer's Kung Pao Chicken

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Skinnymixer’s Kung Pao Chicken in SkinnyAsia is hot but the good kind of hot! Spicy, tingling from the Szechuan pepper and full of flavour – this dish from SkinnyAsia is fast and easy to make. 

This Chicken Kung Pao can pack a punch in the heat department! With all the chilli based dishes in SkinnyAsia we recommend starting with the lower range of chilli if cooking for anyone sensitive to spice. 

What you will need to make Kung Pao Chicken:

  • Szechuan PeppercornsSzechuan peppercorns or Sichuan peppercorns are berries from the ash tree used in Chinese Sichuan cuisine, known for their spiciness and tongue-numbing quality. They are kept whole in this dish, however you could give them a quick blitz if desired.
  • Dried chillies – You can buy dried chillies at Asian supermarkets, sometimes you can find them in the major supermarkets. Just watch out if you don’t know how hot your chillies are! Watch out for the super hot dried chillies from Coles! 
  • Skinnymixer’s Stock Concentrate –  this is the secret flavour boost & shouldn’t be skipped!
What you will need to make the SkinnyAsia Kung Pao Chicken

This Kung Pao Chicken is a cookbook exclusive recipe

We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.

SkinnyAsia Contents
What’s in SkinnyAsia?

What size to cut chicken for cooking in the Thermomix

Skinnymixer's Kung Pao Chicken

SkinnyAsia: Kung Pao Chicken

5 from 2 votes
Print Pin Rate
Course: Chicken, Quick
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 359kcal


  • 500 g chicken thigh
  • Chicken Stock Concentrate
  • chilli flakes
  • Chinese cooking wine
  • coconut sugar or brown sugar
  • cornflour
  • dried red chillies
  • fresh ginger
  • garlic
  • Hoisin sauce
  • peanuts - unsalted
  • red capsicum
  • sesame oil
  • soy sauce - tamari or coconut aminos
  • spring onion - white part only, sliced
  • Szechuan peppercorns
  • zucchini


  • This recipe is exclusive to the SkinnyAsia cookbook.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 240g | Calories: 359kcal | Carbohydrates: 13.4g | Protein: 28.1g | Fat: 20.6g | Saturated Fat: 4g | Sodium: 1260mg | Sugar: 8.5g

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Kung Pao Chicken