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Chicken Recipes

Vegetarian Recipes

Kung Pao Chicken
Kung Pao Chicken

Prep Time : 10 min
Cook Time: 30 min


Chicken breast (skinless) - 2 (cut into 1/2 inch cubes)

for marination

Dark soy sauce - 1 tsp
Shaoxing wine - 1 tbsp
Baking soda - 1tsp
Cornstarch - 2 tsp
White pepper - 1/2 tsp

for the sauce

Dark soy sauce - 1/2 tsp
Light soy sauce - 3 tbsp
Black vinegar - 2 tbsp
Sugar - 1 tbsp
Cornstarch - 1 tsp
Shaoxing wine - 1 tbsp
Chicken stock - 1/2 cup

for gravy

Garlic - 2 tbsp
Ginger - 2 tbsp
Dried red chilly- 10 (cut into 1/2 inch)
Spring onion - 5
Sesame oil - 1 tsp
Roasted peanuts - 1/4 cups


  1.  In a bowl mix dark soy sauce, shaoxing wine, baking soda, cornstarch, white pepper.Marinate the chicken with this mix for 10 min.

  1. Mix dark soy sauce, light soy sauce, black vinegar, sugar, cornstarch, shaoxing wine, chicken stock. Keep it aside.
stir fry

  1. Heat the wok on high, at least 30 seconds then pour oil in it.
  2. Add marinated chicken and cook it for 10 min and keep it aside. (stir occasionally)
  3. Add oil again in same wok and add ginger, garlic and dried red chilly. Stir well for 1 min.
  4. Pour the prepared sauce in it and wait to boil.
  5. Add cooked chicken and spring onions to the sauce and mix well.
  6. Thicken the gravy to your preferred consistency. 
  7. Add Sesame oil . Garnish with peanuts and serve hot.

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