Vermicular | Kung Pao Chicken

Kung Pao Chicken

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
4 min
Cooking Steps

[MED] 4 min + 5 sec


½ lb chicken thigh, skinless, boneless, and cut into 1" pieces

Chicken Marinade
1 teaspoon sake
½ teaspoon soy sauce
¼ teaspoon kosher salt
1 tablespoon cornstarch
½ lb chicken thigh, skinless, boneless, and cut into 1" pieces

Sauce Mixture
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons rice vinegar
1 teaspoon sugar
½ teaspoon cornstarch

1 tablespoon vegetable oil
1 ½" piece fresh ginger, peeled, sliced
2 cloves garlic, sliced
⅓ cup (50 g) raw cashew nuts
2 teaspoons Sichuan peppercorns
3 whole dried red chillies, seeded
2 scallions, thinly sliced

Chopped greens of scallions

  1. In a large bowl, mix sake, soy sauce and salt for Chicken Marinade. Then add cornstarch and mix until dissolved before coating it on chicken. In a separate bowl, combine ingredients for Sauce Mixture; set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear chicken for 4 minutes or until golden brown on both sides. Transfer chicken to a plate.

  3. Add in ginger, garlic, cashew nuts and Sichuan peppercorns, chili, scallions and Sauce Mixture to the pot; stir-fry over [MED] heat for about 5 seconds.

  4. Add seared chicken back in the pot and quickly stir to coat chicken with the Sauce Mixture.

  5. Sprinkle chopped scallions on top and serve.

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Musui–Kamado with the Vermicular Cookbook.

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