Kungpao Chicken (宫保鸡丁)

Hailing from the Sichuan province in China, this dish has become popular & loved for it’s depth in spiciness & taste.

Many use roasted peanuts in this dish, whilst I prefer the creaminess of the roasted cashew nuts. If you prefer a spicier level, you can add more dried chillies to turn the heat up. This recipe is a mild version.

Kungpao Chicken (宫保鸡丁)



500g chicken breasts

6-8 dried chillies (add more if you prefer a stronger heat level)

Red / yellow / green bell peppers

2-3 stalks spring onion

1/2 cup roasted cashew nuts


1 tablespoon soy sauce

1 teaspoon sesame oil

2 teaspoon shaoxing wine or any cooking wine

Sauce for flavour/thickening:

2 tablespoon soy sauce

2 teaspoon dark soy sauce

1 tablespoon Chinese rice vinegar (or balsamic vinegar)

1/2 teaspoon sugar

2 teaspoon sesame oil

2 teaspoon cornstarch


  • Dice chicken breasts into bite size pieces (about 1″/2.5cm).
  • Dice the bell peppers into chunks. *I did not add green bell peppers as the supermarket was out of them*
  • Cut the spring onion into 2″/5cm lengths
  • Place marinade ingredients in a bowl, add the diced chicken breasts & allow to marinade for at least 30 minutes.
  • Heat some oil. Add the dried chillies & bell peppers. Fry till you can smell the chillies cooking.
  • Add some more oil & add the chicken. Fry till chicken is cooked.
  • Mix the sauce for thickening. Add cashew nuts & the sauce to the chicken.
  • Do a quick stir & ensure all ingredients are coated. Once the sauce has thickened, very quickly, remove from heat & plate.
  • Served with white rice OR in a wrap.



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