Kung Pao Chicken



456g skinless & boneless chicken breast (cut into bite-sized pieces)

50g cashew nuts

1 tsp Sichuan peppercorn

1 big onion (peeled and cut into wedges)

6 dried chillies (seeded, sectioned)

1-inch young ginger (sliced)

1 tbsp chopped garlic

Adequate cooking oil


½ cup corn starch

Seasonings: (mixed well)

2 tbsp oyster sauce

1 tbsp sugar

2 tbsp Chinese cooking wine

1 tbsp light soy sauce

1 tsp extra virgin sesame oil

1 tsp corn starch

¼ cup water

Preparation Instructions:

  1. Marinate the chicken pieces with corn starch and set aside.
  2. Heat up a non-stick skillet with adequate cooking oil for pan-frying.
  3. Add in cashew nuts. Constantly stirring on medium-high heat until golden brown. Remove, drained on paper towel to absorb excessive oil. Set aside.
  4. Use the remaining oil to pan-fry the marinated chicken pieces until golden brown. Remove and set aside.
  5. Leave 2 tbsp of cooking oil in the skillet.
  6. Add in Sichuan peppercorn, saute on low heat until the peppercorn become dark brown color. Discard the peppercorn.
  7. Use the peppercorn infused oil to saute the big onion, dried chillies, young ginger and chopped garlic until fragrant.
  8. Add in seasonings and bring to a boil.
  9. Add in pan-fried chicken pieces, toss to coat.
  10. Dish out to a serving bowl. Garnish with cashew nuts. Serve.

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