Chef's Recipe- How To Make Classic Kung Pao Chicken

Looking to savor a dish that is a perfect combination of salty, sweet & spicy flavors? Kung Pao chicken, a traditional Sichuan dish made with diced chicken, peanuts or cashew nuts & peppers is popular all over the world. Named after late Qing Dynasty official & governor of Sichuan Province Ding Baozhen, the dish is also known as Gong Bao Chicken or Kung Po Chicken.

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Though there are many Kung Pao Chicken authentic recipes floating on the net, try this easy to make at home recipe contributed by Chef Paul Kinny, Director of Culinary, St Regis Mumbai. Additionally, do note that the authentic recipe uses Sichuan peppercorns to bring out spicy flavors.

  • Chicken diced: 230gm
  • Oil: 5ml
  • Ginger sliced: 2gm
  • Garlic sliced: 2gm
  • Chilli sauce: 4gm
  • Dark soya: 4gm
  • Light soya: 2gm
  • Kikomman soya: 2gm
  • Salt: to taste
  • Sugar: to taste
  • Non Veg. broth: 3gm
  • Spring onion: 5gm
  • Cashewnut: 10gm
  • Dry red chilli: 5gm
  • Black vinegar: 3gm
  • Cornflour: 1 tbsp
  1. Marinate the diced chicken with shaoxing wine salt, non veg broth powder and 1 tsp cornflour. Keep aside for 15 minutes.
  2. Deep fry the chicken for 3-4 minutes, occasionally stirring until edges are brown. Remove chicken from heat and keep aside.
  3. Heat a wok & add oil. Now add dry red chili, sliced ginger garlic & stir fry for 20 seconds.
  4. Add chilli sauce, dark soya, light soya & kikoman soya. Stir well & add a little chicken stock. Mix well for a minute. Now add salt, sugar to taste. Add a little water if the mix turns too thick.
  5. Heat sauce slowly until aromatic and lastly add black vinegar. Add the fried diced chicken & stir fry till the pieces get coated with the sauce.
  6. Garnish with cashew nut & chopped spring onions.


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