Molecular Gastronomy Kung Pao Chicken


Molecular Gastronomy Kung Pao Chicken

Kung Pao Chicken Reimagined: A Molecular Gastronomy Delight

In the realm of molecular gastronomy, we bring you a modern twist on the classic Chinese dish, Kung Pao Chicken. This avant-garde adaptation combines scientific techniques with traditional flavors, resulting in a visually stunning and innovative culinary experience. Get ready to embark on a gastronomic journey like no other!

Jan Dec

90 minutes

60 minutes

150 minutes

4 servings


Vegetarian (with tofu substitute), Gluten-free, Low-carb, Dairy-free, Paleo

Peanuts, Soy

Vegan, Nut-free, Egg-free, Soy-free, Keto


While the original Kung Pao Chicken is known for its bold flavors and stir-fried technique, this molecular gastronomy version focuses on deconstructing the dish and presenting it in a visually captivating manner. The ingredients are transformed into unique textures and forms, showcasing the artistry of molecular gastronomy. We alse have the original recipe for Kung Pao Chicken, so you can check it out.


  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat: 15g (Saturated Fat: 2g)
  • Carbohydrates: 15g (Sugars: 3g)
  • Protein: 35g
  • Fiber: 3g
  • Salt: 2g


  1. 1.
    Sous vide the chicken breast at 65°C (149°F) for 1 hour, then cube it into bite-sized pieces.
  2. 2.
    Infuse the Szechuan peppercorns in oil for 24 hours, then strain the oil.
  3. 3.
    Roast the peanuts and grind them into a fine powder.
  4. 4.
    Grind the dried red chilies into a powder using a spice grinder.
  5. 5.
    Freeze-dry the ginger and garlic, then grind them into powders separately.
  6. 6.
    Caramelize the sugar and spread it thinly to create caramelized shards.
  7. 7.
    Freeze-dry the scallions and grind them into a powder.
  8. 8.
    Transform the soy sauce into gel spheres using sodium alginate and calcium chloride.
  9. 9.
    Transform the rice vinegar into pearls using agar-agar and calcium chloride.
  10. 10.
    Encapsulate the sesame oil into spheres using reverse spherification.
  11. 11.
    Transform the cornstarch into crispy flakes using liquid nitrogen.
  12. 12.
    Transform the chicken stock into foam using a whipping siphon.

Treat your ingredients with care...

  • Chicken breast — Ensure the chicken breast is properly cooked and tender during the sous vide process.
  • Szechuan peppercorns — Use a high-quality oil for infusion to enhance the flavor.
  • Dried red chilies — Adjust the amount according to your desired level of spiciness.
  • Ginger and garlic — Freeze-drying helps to intensify their flavors.
  • Sugar — Be cautious when caramelizing the sugar to avoid burning it.

Tips & Tricks

  • Use liquid nitrogen carefully when transforming cornstarch into crispy flakes.
  • Experiment with different textures and presentations to create your own molecular gastronomy masterpiece.
  • Feel free to adjust the spice level by adding more or less dried red chili powder.
  • Serve the dish immediately after preparation to maintain the integrity of the molecular components.
  • Have fun and embrace the creativity that molecular gastronomy offers!

Serving advice

Serve the Molecular Gastronomy Kung Pao Chicken on a sleek, minimalist plate to highlight the vibrant colors and unique textures. Garnish with fresh microgreens for an added touch of elegance.

Presentation advice

Arrange the chicken cubes in a circular pattern, placing the gel spheres, pearls, and encapsulated sesame oil spheres in between. Sprinkle the powdered ingredients, caramelized shards, and crispy flakes over the dish for a visually striking presentation.