Kung Pao Chicken

Kung Pao Chicken

The kids call it "Kung Fu Chicken" because its flavour really packs a hit *ba dom tish*

In all honesty, this is a really beautiful, easy to prepare meal that everyone will love.



• Chicken Fillets | 400g I Diced

• Peanut Oil | 2 tblspn

• 3 spring onion | Chopped

• Garlic I Minced or Fresh I 1 tspn

• 1 Red Chilli | diced I Remove seeds to reduce heat

• Ginger I Minced or Fresh I 1 tspn

• Peanuts I ½ cup or 60g


• Rice Wine I 1 tblspn

• Sesame Oil I 1 tspn

• Soy Sauce I 1 ½ tblspn

• Water I 3 tblspn

• Cornflour I ½ tspn

• Rice Wine Vinegar or Black Vinegar I 1 tablspn

• Brown Sugar I 1 tspn

• White Pepper I Pinch


STEP 1 In a bowl, mix together the rice wine, sesame oil, soy sauce, water and cornflour. Add this to the diced chicken. Set aside to marinade for 30 minutes.

STEP 2 Cook the peanuts in the peanut oil for 2 minutes, stirring constantly. Remove them from the pan and set aside.

STEP 3 Add garlic, ginger and marinated chicken to the pan and cook until its just cooked.

STEP 4 Add the chili and spring onions and cook for a further 2 minutes. Then add the peanuts at the end.

STEP 5 Serve with steamed Basmati rice.


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