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Kung Pao Chicken
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5 from 1 vote

How to Cook Kung Pao Chicken

Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Chicken Recipe
Cuisine: Chinese
Servings: 2 to 3 servings
Author: Manny


  • 1/2 kilo chicken breast fillet slice into one inch pieces
  • 1 Tbsp corn starch
  • 2 tsp sesame oil or sunflower oil
  • 2 Tbsp. spring onions chopped
  • 2 cloves garlic minced
  • 1/2 tsp. red pepper flakes
  • 1 tsp. ginger grated
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. soy sauce
  • 2 tsp. sugar
  • 1/4 cup roasted peanuts
  • 1 Tbsp. spring onion for garnishing


    How to cook Kung Pao Chicken:

    • In a bowl, put the corn starch and toss in the chicken fillet to coat with the cornstarch.
    • Heat oil in the non-stick wok and stir fry the chicken for 5 minutes. Turn off heat and remove the chicken from the wok and put in an bowl and set aside.
    • Heat the same wok and another teaspoon of oil. Then add in the garlic, onion, spring onion, red pepper, ginger and stir fry for a few seconds then add in the vinegar, soy sauce and sugar. Stir again and simmer for a few seconds or until sugar is dissolved.
    • Return the chicken in the wok and stir until well coated with the sauce. Add in the peanuts and stir occasionally. Cook for a minute then turn off heat. Transfer to a serving dish and garnish with spring onions. Serve hot with steamed rice.