Kung Pao Chicken

Kung Pao chicken, also known as Gong Bao or Kung Po, is a classic dish originating from Sichuan Province. We’ve made this recipe with chicken & cashews, though others may also add more vegetables, we prefer to keep things simple. A delicious dish with mouthwatering chicken swimming in the most delicious soya sauce combo. Give it a try and share your food stories with us, please!

Prep Time

Cook Time

Total Time

Type

Family Faves

Difficulty

Novice
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Ingredients

 Chicken Marinade:
700g Chicken meat
1 Tbsp Oyster sauce
1 Tbsp Light Soy Sauce
2 Tsp Cornflour or Tapioca flour
1 Tsp 1tsp White pepper
 Sauce:
1 Cup Water
2 Tbsp Dark soya sauce
2 Tbsp Oyster sauce
 Other Ingredients:
3 Cloves Garlic (minced)
1 Big Onion (quartered) Dried chilli (soak to rehydrate)
20 Pcs Dried Chilli (soak to rehydrate)
50g  Cashew Nuts
1 Stalk Spring Onion
4 Slices Ginger
2 Tsp  Sugar
1 Tsp Ground Pepper
½ Tsp Salt (or add to taste)
1 Tbsp Sesame Seed Oil
2 Tbsp Apple Cider Vinegar

Instructions

  1. Marinate the chicken with the ingredients listed for about 15 minutes.
  2. Mix the ingredients for the sauce - water, dark soya sauce, and oyster sauce, set aside.
  3. Heat up some oil in a wok and place the chicken in carefully, fry until lightly brown.
  4. In a clean pan/wok put in some new oil and place the ginger into it, fry until fragrant.
  5. Then add in the dried chillies and garlic, pepper, onions, and cashew nuts for a few minutes.
  6. Now you can add the partly cooked chicken into the wok and mix.
  7. Then add the sauce mixture (made earlier), the white part of the spring onions and sugar, cover with a lid, and let it simmer for about 10mins.
  8. Finally, add salt (adjust to your taste), then add sesame oil, apple cider vinegar and the green part of the spring onion stir it well and it’s ready to serve!

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