Kung Pao Chicken

Kung Pao Chicken Recipe

One of the world's most ordered restaurant favourites, this version comes in a lighter avatar with a crunchy vegetables added. Feel free to add the ones you like and which are seasonal. Crisp stir fried lotus stem, water chestnuts, asparagus shoots etc would also fit in well.

Cooking time
20 min


    For Chicken Marination


    • 500g chicken boneless breast {1" pieces}
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon cornflour
    • 1 egg white, beaten with a fork
    • 1/4 teaspoon salt




    • 2 tablespoon rice wine vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon brown sugar
    • 1/4 teaspoon red chili flakes
    • 4 cloves garlic, minced
    • 1 teaspoon cornflour mixed in 2 tsp water
    • 2 tablespoon schezwan sauce


    Kung Pao Chicken


    • 2 tablespoon Saffola Oil
    • 4 green onions, sliced
    • 1-2 red chilies
    • 200g mango touts
    • 1 red bell pepper, julienned
    • 200g broccoli florets, cooked until crisp {microwave 1 minute}
    • 1/2 cup roasted peanuts, roughly crushed
    • Spring onion greens for garnish
    • 1 teaspoon sesame oil to drizzle over {optional}

How to make Kung Pao Chicken

    • Whisk the vinegar, cornflour, egg white and salt together. Mix the chicken well into this and leave to marinate for 30 minutes
    • Mix all the ingredients for the sauce and reserve
    • Heat oil in a large wok. Add the marinated chicken in one flat layer and cook until it is brown, 4-5 minutes on high, flip over, break up the pieces and cook the other side
    • Once all the pieces are nicely browned, add the sauce and mix well to coat chicken. Taste and adjust seasoning if required
    • Add the vegetables and toss well, then add the crushed peanuts
    • Garnish with spring onion greens, and serve over brown rice

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kung pao chicken recipe

what a lovely recipe

Nov 21, 2016

Average: 5 (1 vote)

Lovely recipe

Lovely recipe

Mar 31, 2015

Average: 4 (1 vote)

Thanks for sharig lovely recipes.

Thanks for sharig lovely recipes.

Mar 28, 2015

Average: 4 (1 vote)
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