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Serves
US | Metric
Ingredients
  • 2 Skinless Chicken Breast (Diced)
  • 1 tbsp Shaoxing Wine
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Cornflour
Sauce
  • 300 ml Chicken Stock
  • 3 tbsps Soy Sauce
  • 2 tbsps Shaoxing Wine
  • 2 tsps Dark Soy Sauce
  • 2 tsps Hoisin Sauce
  • 1 tbsp Sugar
  • 1 tsp Cornflour
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 4 Dried Red Chillis (Chopped)
  • 2 tbsps Cashew Nuts
  • 2 Spring Onions (Sliced)
Kung Pao Chicken Kung Pao Chicken

Kung Pao Chicken

Fancy a takeaw........Fakeaway

For how quick this comes together it's done and ready to eat

Prep 5 minutes
Total 30 minutes
  1. In a mixing bowl add the chicken, shoaxing, sesame oil and cornflour and mix together and leave for 20mins.
  2. Grab a large wok and place over high heat, add splash of olive oil and bring to heat. Once hot enough add the chicken and chilli and cook for 2-3mins until chicken is 90% cooked then take out the wok and set aside.
  3. Keeping the wok over the high heat, add all the sauce ingredients and cook for 1-2mins until reduced by half and slightly thickened. Add the chicken back into the sauce and the cashews & spring onion and cook for further 1 min.
  4. Take off the heat and serve. Enjoy
Kung Pao Chicken Kung Pao Chicken

Kung Pao Chicken

Fancy a takeaw........Fakeaway

For how quick this comes together it's done and ready to eat

favorite
print
like
Prep 5 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 Skinless Chicken Breast (Diced)
  • 1 tbsp Shaoxing Wine
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Cornflour
Sauce
  • 300 ml Chicken Stock
  • 3 tbsps Soy Sauce
  • 2 tbsps Shaoxing Wine
  • 2 tsps Dark Soy Sauce
  • 2 tsps Hoisin Sauce
  • 1 tbsp Sugar
  • 1 tsp Cornflour
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 4 Dried Red Chillis (Chopped)
  • 2 tbsps Cashew Nuts
  • 2 Spring Onions (Sliced)

  1. In a mixing bowl add the chicken, shoaxing, sesame oil and cornflour and mix together and leave for 20mins.
  2. Grab a large wok and place over high heat, add splash of olive oil and bring to heat. Once hot enough add the chicken and chilli and cook for 2-3mins until chicken is 90% cooked then take out the wok and set aside.
  3. Keeping the wok over the high heat, add all the sauce ingredients and cook for 1-2mins until reduced by half and slightly thickened. Add the chicken back into the sauce and the cashews & spring onion and cook for further 1 min.
  4. Take off the heat and serve. Enjoy