Kung Pao Chicken

Ingredients · tap to tick off

• 500 g boneless chicken thighs
• salt to taste
• 1 tsp black pepper
• 2 tbsp cornflour
• 1 egg
• 6 tbsp oil
• 1 tbsp chopped garlic
• 1 tbsp julienne ginger
• 1 medium onion (cubed)
• 1/4 cup roasted peanuts
• 4–5 dried red chillies
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp red chilli sauce
• 1 tbsp cornflour mixed with 1/2 cup water

Contains, from the ingredient list: Egg, Peanuts, Gluten (wheat), Soy. Always check product labels and swap to suit your needs.

Method

1. Marinate chicken with salt, pepper, egg, and 2 tbsp cornflour for 15–20 mins.

2. Add 4 tbsp oil and Fry the chicken until 2-3 mins max, add 2 tbsp oil

3. Add red chilli ,garlic and ginger, sauté for 30 seconds.

4. Add onion and bell papers , Stir fry for 2-3 minutes, then add the sauce.

5. Add fried chicken,peanuts , cornflour slurry and salt to taste

6. Mix well on high flame until the sauce thickens and coats the chicken. ADD SOME SPRING ONION AS WELL ( I forgot)

7. Serve hot, nutrition (Approx.), total recipe, calories: ~1750–1850 kcal, protein: ~95–100 g

8. Per serving (divided into 4), calories: ~440–460 kcal, protein: ~24–25 g

Published 28 May 2026 · Antara’s kitchen notes