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
- Marinate the chicken with the ingredients listed for about 15 minutes.
- Mix the ingredients for the sauce - water, dark soya sauce, and oyster sauce, set aside.
- Heat up some oil in a wok and place the chicken in carefully, fry until lightly brown.
- In a clean pan/wok put in some new oil and place the ginger into it, fry until fragrant.
- Then add in the dried chillies and garlic, pepper, onions, and cashew nuts for a few minutes.
- Now you can add the partly cooked chicken into the wok and mix.
- 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.
- 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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