Kung pao chicken

    1 hour

    This is my take on the spicy Chinese dish. It is easy to make and reduces to a nice, thick sauce. Serve over white rice.

    1321 people made this

    Serves: 4 

    • 2 tablespoons sake or Chinese rice wine
    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil
    • 2 tablespoons cornflour dissolved in 2 tablespoons water
    • 500g (1 1/4 lb) skinless, boneless chicken breast fillets - diced
    • 1 to 2 tablespoons dried crushed chillies, or to taste
    • 1 teaspoon rice vinegar
    • 1 dessertspoon dark brown soft sugar
    • 4 spring onions, chopped
    • 6 cloves garlic, chopped
    • 1 (220g) tin water chestnuts
    • 100g (4 oz) peanuts

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
    2. In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    3. In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
    4. Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.

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    Reviews in English (932)


    Altered ingredient amounts. I think this is my all time favourite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least 200ml of water. You want to make sure there's enough sauce to cover the noodles. I also add several chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!!  -  18 Jul 2008


    Something else. Yummy. Restaurant quality. Had to alter quite a bit. Took the orginal recipe for marinade: used rice wine,1 clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornflour to marinade. Stir fried the chicken first and set aside. Then stir fried brocolli, mushrooms, carrots and onions together. Added sauce and then chicken. Couldn't add peanuts due to allergy. Rave reviews from Dad and 2 kids. *****  -  18 Jul 2008


    It's not unusual for me to eat Chinese two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the area I live in. It's the first time I've tried cooking Chinese and I can't believe how easy it was. Further, it turned out fabulously.  -  18 Jul 2008