Homemade Kung Pao Chicken

    1 hour

    Here is my version of the classic Chinese dish. It makes a thick and tasty sauce so serve with lots of white rice.

    1141 people made this

    Serves: 4 

    • 1 1/2 tablespoons sake or Chinese rice wine
    • 1 1/2 tablespoons soy sauce
    • 1 1/2 tablespoons sesame oil
    • 1 1/2 tablespoons cornflour dissolved in 2 tablespoons water
    • 500g skinless, boneless chicken breast fillets,diced
    • 1 tablespoon dried crushed red chillies or to taste
    • 1 teaspoon rice vinegar
    • 2 teaspoons dark brown soft sugar
    • 4 spring onions, chopped
    • 6 cloves garlic, chopped
    • 1 (220g) tin water chestnuts
    • 3/4 cup (125g) peanuts

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Combine the sake or rice wine, soy sauce, sesame oil with the dissolved cornflour mixture. Divide the mixture in half.
    2. In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    3. In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
    4. Meanwhile, remove chicken from marinade and fry in a large frying pan until juices run clear. When sauce is aromatic, add cooked chicken and simmer together until sauce thickens.

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    Reviews in English (940)


    Altered ingredient amounts. I think this is my all time favourite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least 200ml of water. You want to make sure there's enough sauce to cover the noodles. I also add several chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!!  -  18 Jul 2008


    This is a classic dish! It's easy to make and really delicious. As with the other reviewers I doubled the quantity of the marinade/sauce and halved the cornflour and I add in about 1 cup of sliced mixed vegetables (usually whatever's in the fridge). My method for cooking this dish is a little different . . . I stir fry the spring onion and garlic and then add vegetables once cooked I set them aside and then stir fry the chicken. I then return the cooked vegies to the pan and pour in the sauce and simmer for a few minutes to thicken the sauce.  -  05 Nov 2011


    Altered ingredient amounts. I didn't have chilli paste, so I threw in some red chilli. I tripled the sauce recipe because I added baby sweetcorn, green pepper and thinly sliced carrots and it wouldn't have been enough once I added the chicken. The sauce got really thick though & had to add some water to thin it down a bit. You may have to adjust this one to your own taste. It's good, but I needed to play around with it.  -  18 Jul 2008