Kung pao chicken

Kung pao chicken





30 min


20 min


Boneless chicken breast cut in to chunks 5 pieces
Soya sauce 1/2 cup
Oyster sauce 1/4 cup
Sesame oil 2 tbls
Green bell pepper 1 piece
Red bell pepper 1 piece
Yellow bell pepper 1 piece
Spring onoin 3 piece
Onion 1 piece
Mashroom 1 cup
Broccoli 1 cup
Chopped garlic 1 tbls
Chopped ginger 1 tbls
Red chili pepper optional
Brown sugar 2 tbls
Corn startch 2 tbls
Sesame seeds for garnish
Chicken marinade :
Soya sauce 2 tbls
Oyster suace 2 tbls
Corn startch 3 tbls
Rice vinegar 1 tbls
Chopped garlic 2 cloves
Salt and pepper pinch

It is easy to make, and you can sloppy with the measurements as you want .
The original one is too spicy, so red chili pepper is optional according to you.
Don`t cook the veggies too much, keep it crispy.


  1. Cut the chicken breast in to chunks, marinade it with soya sauce, oyster sauce, rice vinegar, garlic, salt, pepper and finally add the corn starch and mix, refrigerated for 2 hours.
  2. Heat veg oil in a skillet, fry chicken chunks in oil until golden, drain on kitchen paper.
  3. In a saucepan, cook ginger and garlic for 2 minutes, then add all veggies, chicken, and combine well for 3 minutes.
  4. Mix soya , oyster sauce, brown sugar, cornstarch dissolved in 2 tablespoon of water.
  5. Add the soya mixture to the saucepan and mix well for 3 minutes and serve it with rice.
  6. Garnish it with sesame seeds and fresh spring onion.


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