Kung Pao Chicken

by Jennifer
3 Servings
35 min

I just love Chinese food! But sometimes the ingredients are not available or I simply don't have them at home at all times. But when I found this recipe, I was immediately sold on trying it out! Naturally, I went to an asian supermarket to buy some of the ingredients. I couldn't fine everything, which is why the recipe is a bit different than the linked original one. Also, I decided to change a few bits. Adding additional peanut butter was my idea, because it turns the sauce into something nice and creamy, which distracts a little bit from its spiciness. I can wholeheartedly recommend that you try it out! The peanuts in combination with the spring onions, which you add at the end, will put you on a different level of taste experience. Enjoy and maybe let me know on instagram @jj_cakelaw how you liked it!

Recipe details
  • 3  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • four chicken breasts
  • 1 tbsp oil
  • 8 dried red chillies
  • 2 garlic clove
  • 1 tbsp ginger grounds
  • 1 cup chicken stock
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp balsamic vinegar
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/4 cup roasted peanuts, coarsely chopped
  • 1 tbsp peanut butter
  • 1/4 cup spring onions, chopped
  • pepper and salt

Heat the oil in a big pan, add the chopped chicken and fry until golden.
Add the chilies, pepper, garlic and ginger and fry for about a minute.
Add the mixture of the broth, light soy sauce, dark soy sauce, vinegar, sugar and cornstarch, bring to a boil and simmer until it thickens a bit.
Remove from heat, mix in the peanuts, spring onions and enjoy with rice.
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