Go to all recipes
Sticky slow cooked kung pao chicken

Sticky slow cooked kung pao chicken


Liven up your weekend lunch or dinner with these punchy, meltingly tender chicken buns

  • Feeds 4 Feeds 4
  • Ready in 3 hours 30 minutes

Each serving contains

  • Energy
    1575kj 373kcal
  • Fat
    Med 16%
  • Saturates
    Low 11%
  • Sugar
    Med 26%
  • Salt
    High 35%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • 650g Co-op British chicken breast fillets
  • 2½ tbsp Co-op dark soy sauce
  • 3 tbsp Co-op Fairtrade clear honey
  • 2 tsp white wine vinegar
  • 2 tsp sesame oil
  • 1½ tbsp Co-op smooth peanut butter
  • 2cm ginger, grated
  • 3 garlic cloves, finely sliced
  • ½ tsp peppercorns, roughly ground
  • Pinch of Chinese five spice (optional)
  • Pinch of chilli flakes
  • 1 tsp cornflour
  • 50g unsalted peanuts, chopped
  • 4 spring onions, finely sliced
  • Bao buns or cooked rice, to serve (optional)


  1. Put the chicken breasts in the bottom of the slow cooker
  2. Whisk together the remaining ingredients, except the cornflour, peanuts and the green part of the spring onion. Pour the mixture over the chicken and cook on low for 2 ½ -3 hours
  3. Once cooked, remove the chicken from the liquid in the slow cooker and shred the meat, using 2 forks
  4. Transfer the cooking liquid to a small pan and add the cornflour
  5. Bring to a simmer, then cook for 5-6 mins, or until thick and sticky
  6. Toss the chicken in the sauce, then garnish with the reserved spring onion and peanuts
  7. Serve stuffed into bao buns or with rice