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Chinese Cuisine
Kung Pao Chicken


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1 lb of chicken breasts(cut into 1"cubes)
8 dried red chili peppers(deseeded and tips off)
1/2 cup skinless roasted peanuts (unsalted)
1" piece of ginger(peeled and sliced)
1 garlic clove, peeled and sliced
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce

For the Sauce:
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
3 1/2 Tbsp oil for stir-frying
2 - 4 cups oil for deep-frying

Take the chicken pieces in a bowl and add the soy sauce, cornstarch and water.Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the vegetables.

Cut the dry red peppers into 1-inch chunks.Mix the sauce ingredients and set aside.
Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool.

Heat wok and add oil for deep-frying.Carefully slide the chicken into the wok,

and deep-fry the chicken for about 1minute. Remove the chicken and drain off the oil.

Heat 2 tablespoons of oil in wok.Add the dry red peppers and stir-fry until they turn dark.Add the ginger and chicken, stir-frying rapidly. Re-stir the sauce and add to the wok.Stir until the sauce is thickened and mix together with other ingredients.

Add the peanuts and mix just before serving.

                                                                 Vandana Dubey's Recipe Site.