Kung Pao Chicken

Non veggie or veggie options

Kung pao chicken is originated from Sichuan province, south-western China. It is a popular savoury chicken dish which is slightly sweet, and mildly spicy derived from dried chilli and Sichuan peppercorns, plus a handful of peanuts/cashew nuts.


  • Vegetarian: tofu or tempeh instead of meat
  • Chicken can be replaced with pork or shrimps


  • Chicken breast
  • Cashew nuts
  • Bell pepper
  • Shallots
  • Ginger
  • Garlics
  • Spring onion
  • Dried chilli
  • Sichuan peppercorns
  • Cooking oil
  • Rice
  • Seasoning: dark soy sauce, sesame oil, sugar, Chinese wine, hoisin sauce, oyster sauce, sweet dark vinegar, corn starch