Kung pao chicken is a Sichuan classic — tender chicken with crunchy peanuts and dried chillies in a tangy, savoury, slightly numbing sauce. The air fryer cooks the chicken, then you toss it through the sauce. Here's how.
Key takeaways
Q: How do you make kung pao chicken in an air fryer?
A: Air fry diced chicken at 200°C (400°F) for about 14 minutes, then toss with peanuts, dried chilli and a Sichuan sauce.
Q: What gives the flavour?
A: Sichuan peppercorns, dried chillies, soy, vinegar and a little sugar.
The method
Air fry diced chicken (lightly cornflour-coated) until cooked and golden. Make a sauce of soy, rice vinegar, a little sugar, garlic and ginger, and warm it with dried chillies and Sichuan peppercorns. Toss the chicken and roasted peanuts through, with peppers and spring onion. The peppercorns give the signature tingle.
The recipe
Air Fryer Kung Pao Chicken
Ingredients
- 600g chicken, diced
- Roasted peanuts, dried chillies
- Soy, vinegar, sugar, garlic
- Sichuan peppercorns, spring onion
Method
- Air fry the chicken at 200°C for 14 min.
- Warm the sauce with chilli and peppercorns.
- Toss in chicken, peanuts and peppers.
- Finish with spring onion.
Tips
- Sichuan peppercorns give the signature tingle.
- Add peanuts at the end so they stay crunchy.
- Adjust the chillies to your heat.
Frequently asked questions
How do you make kung pao chicken in an air fryer?
Air fry diced chicken at 200°C for about 14 minutes, then toss it with roasted peanuts, dried chilli and a Sichuan sauce of soy, vinegar, sugar and garlic.
What gives kung pao its distinctive flavour?
Sichuan peppercorns, which add a tingly, numbing note, alongside dried chillies, soy, vinegar and a touch of sugar.
Can you make it less spicy?
Yes — use fewer dried chillies and go easy on the Sichuan peppercorns for a milder, more savoury version.