Jen's kung po chicken

    40 min

    This is my signature dish, and it never fails to impress! It has a really authentic Chinese flavour. If you like it spicy, add more chilli. If you don't want chicken, swap it for prawns, pork, beef, more veggies, whatever you fancy.

    Nordrhein-Westfalen, Germany
    52 people made this

    Serves: 4 

    • 3 tablespoons soy sauce
    • 1 tablespoon grated fresh ginger or ground ginger
    • 1 teaspoon sugar
    • 1 teaspoon cornflour
    • 2 cloves garlic, crushed
    • 1/2 teaspoon chilli flakes
    • 120ml water
    • 450g (1 lb) fresh chicken breast, cubed
    • 1 tablespoon crunchy peanut butter
    • 3 teaspoons vegetable oil
    • 1 large onion, cut into strips
    • 2 small green peppers

    Prep:15min  ›  Cook:15min  ›  Extra time:10min marinating  ›  Ready in:40min 

    1. Mix together the soy sauce, ginger, sugar, cornflour, chilli flakes, garlic, water and peanut butter. Transfer 2 tablespoons of this sauce to a bowl, add the diced chicken and toss to coat. Marinate for 10 minutes at room temperature.
    2. In a wok, or large frying pan heat 2 teaspoons of the oil until very hot. Add the chicken and cook through. Set the chicken aside on a plate.
    3. Add the remaining oil to the pan and heat until very hot. Add the onion and green peppers. Stir fry for 5 minutes, adding a little (1 to 2 tablespoons) water if the pan is too dry.
    4. Pour the remaining sauce over the veg and boil for a minute. If the sauce is too dry for you at this stage, you can add a little water to achieve the desired consistency.
    5. Return the chicken to the pan with the veg and sauce, and heat through.


    Serve with freshly cooked egg noodles or rice (noodles is my personal favourite with this). Enjoy!

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    Reviews in English (5)


    Hi my wife and I tried your recipe today it was great the taste was fantastic the source was really palatable, so yummy with steam rice thank you very much, and I recommend others to try it.  -  05 Oct 2016


    Tip top! I went a bit heavy on the peanut butter so it tasted like a Kung Po/Satay hybrid; which suited me just fine. Thought it was slightly missing something at the end so I chucked in half a teaspoon of MSG and bang: I was back in the room. Thanks a million for the recipe.  -  13 Jul 2016


    I was cooking for two people so had less chicken but kept the sauce quantities the same as we like our dinners 'saucy'. I served it with rice and we both really enjoyed it. Will definately cook again and try with noodles next time. I agree with other poster that I wouldn't describe as Kung Po but its such a tasty sauce that I also give 5 stars. Thanks for sharing.  -  28 Jan 2014