Get Cooking With Some Oriental Cuisine

Kung Pao Chicken

Cooking With Some Oriental Cuisine - Kung Pao chicken

Legend has it that Kung Pao chicken dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official and governor of Sichuan Province in China. It’s traditionally a spicy, stir-fried Chinese dish made with cubes of chicken and peanuts although there are non-spicy variants as well.

Jing Ya Tang, one star MICHELIN of The Opposite House, Beijing, China presents a selection of authentic Chinese dishes at its best. Learn how to make this worldwide favourite dish – Kung Pao Chicken in your very home kitchen.

Kung Pao chicken

Main Ingredients:

  • Chicken thigh (20g)
  • Diced green onion (50g)
  • Cooked peanuts (25g)
  • Cooked cashew nuts (25g)
  • Sliced garlic (5g)
  • Sliced ginger (5g)
  • Dried chilli (5g)


A. Salt (2g), rice wine (5g), sugar (1g), egg (1/3), corn flour (6g)

B. Sugar (30g), salt (3g), rice vinegar (50g), corn flour (10g)


  1. Mix and marinate the diced chicken thigh with seasoning (ingredients A).
  2. Heat the oil in a heated wok first, and fry the marinated chicken and diced green onion until the chicken is cooked.
  3. Cook the sliced garlic and ginger, fry the red chilli segment first, and then add the cooked chicken and onion. Next, stir-fry the cooked peanuts, cashew nuts and ingredients B.
  4. Mix well and serve hot with plain steamed rice.

Cooking Tips:

  1. Cook the fried chicken and diced onion for one minute to elevate the taste.
  2. Turn off the fire when adding the peanuts and cashew nuts to keep them crispy.