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!
|700g Chicken meat|
|1 Tbsp Oyster sauce|
|1 Tbsp Light Soy Sauce|
|2 Tsp Cornflour or Tapioca flour|
|1 Tsp 1tsp White pepper|
|1 Cup Water|
|2 Tbsp Dark soya sauce|
|2 Tbsp Oyster sauce|
|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|
- 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!