Budget · Chicken · Chinese · Fast & Easy · Mains · Uncategorized

Kung Pao Chicken


This is a very popular dish among Caucasians and that includes my Ben! This is the first time i made my own kung pao sauce and it turned out to be a big hit with Ben! I am very happy about it as not only it tastes alot better, the premix bottles are also expensive and i can never finish using the whole bottle. I didn’t have any dried chillies on hand and replaced with fresh chillies and it was just as good 🙂


  1. 2 chicken thighs, diced
  2. 4 cloves garlic, chopped
  3. 80g cashew nuts
  4. Cucumber, cut in chunks
  5. Onions, cut in squares
  6. 1 tbsp oyster sauce
  7. 2 tbsp light soy sauce
  8. 1/2 tbsp dark soy sauce
  9. 1 tbsp caster sugar
  10. 1 tbsp huadiao wine
  11. 1 heaped tsp minced ginger
  12. Dash of pepper
  13. Spring onions, deseeded red chilli, coriander


  1. In a hot wok, saute garlic until fragrant. Add in chicken and brown.
  2. Add in cashew nuts and fry briefly, followed by cucumbers.
  3. Add in onions and toss well.
  4. Pour sauces and seasonings into the wok. Fry until sauce is thickened.
  5. Add in spring onions, chillies and coriander. Fry briefly.
  6. May serve with rice and top with a fried egg or omelette.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s