Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 2 tbs Sake; 2 tbs Soy Sauce; 2 tbs Sesame Seed Oil; 2 tbs Corn Flour; 2 tbs Water; 500 g Chicken; 1 tbs Chilli Powder; 1 tsp Rice Vinegar; 1 tbs Brown Sugar; 4 Chopped Spring Onions; 6 cloves Garlic Clove; 220 g Water Chestnut; 100 g Peanuts

A classic Chinese chicken from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

772

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Chinese Chicken in TheMealDB. Original source: http://allrecipes.co.uk/recipe/1773/kung-pao-chicken.aspx

Ingredients

2 tbsSake
2 tbsSoy Sauce
2 tbsSesame Seed Oil
2 tbsCorn Flour
2 tbsWater
500 gChicken
1 tbsChilli Powder
1 tspRice Vinegar
1 tbsBrown Sugar
4 ChoppedSpring Onions
6 clovesGarlic Clove
220 gWater Chestnut
100 gPeanuts

Instructions

01
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
02
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.
03
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.
04
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.