Kung Pao Chicken

Kung Pao Chicken

Let’s get started with some Kung pao chicken recipe

Now to be very honest Kung pao chicken never gained a lot of popularity in India. Although a lot of other variations of stir fry chicken like chicken Manchurian or chilli chicken gained a huge amount of popularity if we talk about Indian street food. The main reason behind Kung pao chicken not gaining popularity in India can be its sweet taste. We all very well know that the Indian palette prefers spicy food. Kung pao chicken doesn’t fall under that category because it is spicy although at the same time it is sweet.

There are few very out of the box ingredients that go in this recipe. And by out-of-the-box I mean ingredients that do not generally go in spicy food. Two such ingredients are honey and peanuts. These two ingredients give Kung pao chicken a very different taste than other stir-fries that you might have come across. 

So let’s get started with the different components of this recipe.

The Chicken

So I always say one thing about cooking chicken for any recipe. That is basically to buy the chicken one day prior to cooking it. The main reason behind that is basically to give the chicken enough time to relax in the fridge. So that the muscles loosen up a little and when we cook it they don’t dry out and stay very tender and juicy.

For preparing the chicken in this recipe I have done something different here. And trust me this might change your life. I used some corn flakes powder to coat the chicken and it came crispier than ever after deep frying it. So what you have to do is after keeping the chicken in the fridge for a day. Marinate chicken with some soya sauce, lemon juice, salt, pepper, and some ginger garlic paste.

Marinate chicken for at least an hour and then it’s time to coat the chicken. So usually, you might be having corn flakes at home. You have to do is just take cornflakes in a mixer grinder jar and grind it until a fine powder is formed. Now add some refined flour, one egg, and a handful of cornflakes powder to the marinated chicken. Make sure you mix it properly until corn flakes powder and refined flour coats all the chicken that you have

And now just fry it until golden brown in colour. And you will get the crispiest chicken you have ever come across for any stir fry chicken.

The Sauce

There are not a lot of major components to Kung Pao Chicken. But the chicken and the sauce are two major components. So for the sauce, you need ingredients like soya sauce, vinegar, some cooking wine, dark soy sauce, sugar, and cornstarch. That was the basic sauce. I also added some tomato ketchup and green chilli sauce to intensify the flavour of the sauce. Now while you are preparing everything just make sure you mix all of this and make a homogenous mixture. So that while you are cooking you don’t have to put everything separately and you save a lot of time.

The Stir Fry

Stir-frying is a Chinese cooking technique that is used and 60 to 70% of their dishes and it is mainly because that gives amazing results. So the first thing you have to do is get all your ingredients prepared. Basically I mean you have to do all the cutting, chopping, make the sauce in advance so that when you assemble everything it’s much easier for you.

So for stir-frying, you need ingredients like some vegetable oil, garlic, ginger, dried Red chillies, spring onions, peanuts, capsicum and some honey.

The Equipment

I always say this about Chinese cooking that if you don’t have the right equipment you will not get the same restaurant-style Chinese food. And by the right equipment, I mean two main things. The first one being a Chinese wok and the second one is a high-pressure b.urner

Trust me in Chinese cooking these two pieces of equipment are more important than any other ingredient that you are using for this Kung Pao Chicken. Because at the end of the day it is a stir fry and stirs fry has to be done on very high flame and has to be done in a Chinese wok otherwise you will not get the smoky flavour that stir-fries are famous for. I guess I have established how important a Chinese work is and even the high-pressure burner, please if you don’t have one or if you don’t own one. They are not very costly, get yourself Chinese wok, it’s a long time investment and it will help you out with all your Chinese cooking throughout your life.

Click here to buy a chinese wok!

Yield: 4

Kung pao Chicken

Kung Pao Chicken

Here is your alternative to some spicy chilli chicken or some chicken Manchurian. Kung Pao Chicken is spicy yet sweet in taste with some peanuts. I bet you would really like it.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


For the Chicken

  • 300 g Chicken
  • 1 tbsp Soy Sauce
  • Salt as required
  • Pepper as required
  • ½ Lemon (Juice)
  • 1 tbsp Ginger Garlic paste
  • 50 g Cornflakes Powder
  • 50 g Refined Flour

For the Sauce

  • 1 tbsp light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tspn Vinegar
  • 1 tbsp Honey
  • 1 tbsp Ketchup
  • 1 tbsp Chilli Sauce

For Stir Fry

  • 20 ml Oil
  • 1 Capsicum
  • 1 tspn white pepper powder
  • 1 tspn Ginger (finely chopped)
  • 1 tspn Garlic (finely chopped)
  • 1 small onion (finely chopped)
  • 1 Green Chillies (finely chopped)
  • 1 bunch Spring Onions (finely chopped)
  • 4 dried Red Chilli
  • 50 g Roasted Peanuts
  • Salt as required


  1. So the first thing you will do is marinate your chicken with some soya sauce, salt, pepper, lemon juice, and ginger-garlic paste for an hour.
  2. Then any mixer grinder jar takes some corn flakes and makes it into a fine powder. corn flakescorn flakes powder
  3. After you are done marinating the chicken add corn flakes powder, some refined flour and a little water and mix everything.kung pao chicken batter
  4. Once the cornflakes and the refined flour coats the chicken properly start deep frying in hot oil till it is golden brown and crispy.fried chicken
  5. Now in a bowl take some light soy sauce, dark soya sauce, vinegar, honey, ketchup, and chilli sauce and mix it properly.common sauce mixture
  6. Now before we start the cooking process I want you to prepare everything in advance and keep it within your hands reach while you are cooking.kung pao chicken prep
  7. Take Chinese wok and then heat it. Once the Chinese wok starts to smoke add 20 ml of oil and let it smoke.
  8. Once the oil smokes properly add your chopped ginger and garlic and saute for 10 seconds. ginger garlic onion saute
  9. Now add your chopped green chillies and onion with some Red chillies, roasted peanuts, and cook it for 30 seconds.kung pao chicken
  10. Now it's time to add the sauce that we made earlier by mixing all the different sauces. Once you add the sauce also add your capsicum and white pepper powder.kung pao chicken sauce
  11. Now give it a quick mix and then add your fried chicken and give all of that a nice toss and cook it for 30 to 40 seconds on high flame.kung pao chicken
  12. Garnish with some spring onions if you want although it is not necessary and is totally optional. Also towards the end check for seasoning and if you feel like you need more salt you can adjust.


  • Always prepare all the ingredients before you start cooking so that you don't end burning your chicken while you are cooking it on high flame.
  • While you are cooking keep all the ingredient within your hands reach so that it's easy to reach and you can quickly add whatever you want and make the adjustments.
  • You can always make a corn starch slurry and add with your sauce to the chicken so that you get gravy in the chicken but it is not supposed to be authentically like that so I didn't specify that in this recipe and it's totally up to you if you want to add it.

Nutrition Information



Serving Size


Amount Per Serving Calories 1013Total Fat 57gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 30gCholesterol 171mgSodium 3278mgCarbohydrates 67gFiber 6gSugar 17gProtein 62g

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