Aug 17, 2009

Kung Pao Chicken

  • Chicken breast - cut into small pieces (make sure that there is no bone in the chicken pieces)
  • cornstarch - 1 tbsp
  • sesame oil - 1 tbsp
  • peanuts - 1/4 cup
  • green onions - as req
  • garlic - 4 pods
  • ginger - 1 inch
  • red pepper flakes - 2 tsp (change it as per ur spice level)
  • vinegar - 2 tbsp
  • soysauce - 2 tbsp
  • sugar - 2 tsp
  • salt - a pinch


Combine Chicken and cornstarch. Make sure the cornstarch gets well coated on the chicken pieces. Heat sesame oil in a deep non-stick pan to medium heat. Add chicken and stir fry for 10 minutes on low medium flame. Make sure the chicken is well cooked, that is, the inside of the chicken should no longer be pink. Once well cooked, remove it and set aside.
In the same pan, peanuts. Once it is well roasted, add green onions + finely chopped garlic pods + finely chopped ginger + red pepper flakes and stir fry for a minute. Combine vinegar and soysauce with lil sugar and salt in a separate bowl. Taste it to make sure that it suits ur tastebuds. Add this sauce to the pan and also it to cook for a minute. Then add the already cooked chicken to the pan and toss it well to coat it with the sauce. Cook for another couple of minutes.


  1. Yummy sidedish dear.. Do check my blog and collect ur award..!

  2. I appriciate the tremendous effort you have put to bring down everything in writing and then blogging.. It helps the people like me who just started cooking..

    Thank you so much and Keep up the great work..

  3. Thanks so much for all ur warm comments n gud words...n thanks sanghi for passing on the lovely award :)

  4. Great dish Kavi...this is my favorite when we go for Chinese :)


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