Kung Pao Chicken

Named after a court official or \Kung Pao,\ Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers.
  • 15 MINS

    Cooking Time

  • Hard


  • 15 MINS

    Prep Time

  • 4 People


  • 4 skinless, boneless, chicken breasts, cut into 1-inch cubes
  • 20 ml oil
  • ½ packet of Knorr® Easy to Cook Chinese Manchurian
  • 2 tsp dark soya sauce
  • 3 tsp – sugar
  • 6 to 8 small dried red chili peppers
  • 2 garlic cloves,
  • 1/2 cup skinless, unsalted peanut
  • 20 gm Maida
  • 50 ml oil for deep-frying and stir-frying

  1. Marinate the chicken with Knorr® Easy to Cook Chinese Manchurian, soya sauce, seasoning, and oil. Keep this chicken for ½ hour. Heat the oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry for about 1 minute. Remove and drain on paper towels.

  2. Remove the seeds from the chili peppers and chop. Peel and finely chop the garlic.

  3. Add 2 tablespoons oil from the wok. Add the chili peppers and stir-fry until the skins starts to darken. Add the garlic. Stir-fry for about 30 seconds.

  4. Add the deep-fried chicken back into the pan. Stir-fry briefly, Stir in the peanuts. Mix everything together and serve hot.

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