Kung Pao Chicken

Kung Pao Chicken

Our Kung Pao Chicken recipe is spicy, sweet & incredibly delicious.

  • Prepare in: 20 mins

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  • Chicken Breast Cubes : 250 gm
  • National Ginger Garlic Paste : 1 Tbsp
  • National Chinese Chilli Sauce : 1 Tbsp
  • Corn Flour : 1 Tbsp + 1 Tbsp
  • Oil : 2 Tbsp
  • Sesame Oil : 1 Tsp
  • Crushed Garlic : 1 Tsp
  • Red Chilli : 4-5
  • National Soy Sauce : 2 Tbsp
  • National Vinegar : 2 Tbsp
  • National Spicy Ketchup : 2 Tbsp
  • Water : 1/2 Cup
  • White Pepper : 1/4 Tsp
  • National Iodized Salt : As per your taste
  • Cashew Nuts : 2 Tbsp


Combine water, National Vinegar and National Iodized Salt in a mixing bowl and make a brine. Rest the chicken in this solution for 1 hour in the refrigerator

Take it out. Run it under tap water thouroughly. Dry it and keep it aside

Combine chicken, National Ginger Garlic Paste, National Chilli Sauce and 1 tbsp of corn flour in a mixing bowl, mix them well

Heat some oil up in a nonstick wok/pan and add that mixture of chicken. Stir fry for 5-6 minutes. Strain and keep them aside

Using left over oil from the same pan, lightly saute crushed ginger, garlic and red chillis

Add rest of the ingredients to this and cook till it comes to a full boil

Mix corn flour with 1 tbsp water and add to the sauce and cook for a minute or two till it gets thick

Add fried chicken, coat it well and cook for two more minutes on low heat

Garnish with cashew nuts