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Kung Pao Chicken Recipe

Kung Pao Chicken is a popular Chinese Appetiser
Author :
On :
Tuesday, 19 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Appetiser Recipe
Cuisine :
Chinese Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1.5 kg - skinless, boneless Chicken breast halves, cut into chunks
  • 2 tbsp - soya sauce
  • 2 tbsp - sesame oil
  • 2 tbsp - cornstarch, dissolved in 2 tablespoons water
  • 1 ounce hot chilli paste
  • 1 tsp - distilled white Vinegar
  • 2 tsp - Brown sugar
  • 4 green onions, chopped
  • 1 tbsp - chopped Garlic
  • 16 nos Water Chestnuts
  • 8 tbsp - chopped Peanuts
  • How to Make Kung Pao Chicken:

    1. To make marinade:
    2. Combine soya sauce, 1 tbsp oil, 1 tbsp cornstarch/water mixture and mix together.
    3. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat.
    4. Cover dish and place in refrigerator for about 30 minutes.
    5. To make sauce:
    6. In a small bowl combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch/water mixture, chilli paste, vinegar and sugar.
    7. Mix together and add green onion, garlic, water chestnuts and peanuts.
    8. In a medium skillet, heat sauce slowly until aromatic.
    9. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
    10. When sauce is aromatic, add sauted chicken to it and let it simmer together until sauce thickens.


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