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Kung Pao Chicken
A spicy, sweet and savory stir-fry Chinese dish made with chicken, peanuts, vegetables and chillies.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Course:
Main Course
Cuisine:
Chinese
Keyword:
dinner, weeknight
Ingredients
500
g
Chicken Breast
skinless, boneless, chopped
2
tsp
Chinese Rice Wine or Dry Sherry
2
tbsp
Corn Flour
3 to 4
tbsp
Oil
1
tbsp
Peppercorns
1/2
cup
Red & Green Capsicums
chopped, seeds removed
1
tbsp
Ginger Garlic Paste
16 to 20
Dry Red Chillies
chopped
2
Spring Onions
trimmed, chopped
1/4
cup
Peanuts
roasted, to garnish
For the Sauce:
1
tsp
Dark Soy Sauce
3
tbsp
Soy Sauce
2
tsp
Balsamic Vinegar
1
tsp
Chinese Rice Wine or Dry Sherry
2
tsp
Sugar
1
tsp
White Pepper Powder
1/4
cup
Water
2
tsp
Corn Flour
Instructions
Mix all the sauce ingredients in a bowl and keep aside.
Transfer the chicken pieces to a large bowl.
Add the Chinese rice wine and corn flour.
Mix well and keep aside for 20 to 30 minutes.
Heat 1 tblsp of oil in a pan over medium flame.
Saute the marinated chicken pieces until half-cooked.
Remove and keep aside.
Add all the remaining oil to the pan.
Add the peppercorns, ginger garlic paste and stir quickly.
Add the red chillies and fry for a minute.
Add the chicken pieces, capsicums and the sauce.
Stir until evenly mixed and all the chicken pieces are evenly coated.
Add the spring onions and peanuts.
Mix well.
Remove and serve with steamed rice.