Kung Pao Chicken

Try our new Kung Pao Chicken.

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  •  Chicken boneless cubes ½ kg
  •  Namak (salt) ½ tsp or to taste
  •  Kali mirch powder (black pepper powder) ¼ tsp or to taste
  •  Soy sauce 1 tbs
  •  Baking powder ¼ tsp
  •  Cornflour 1 tbs
  •  Oil 1 tbs


  •  Chicken stock(Yakhni) ½ cup or as required(Chicken stock is also called Chicken Yakhni in Urdu)
  •  Soy sauce 2 tbs
  •  Rice vinegar/vinegar 1 & ½ tbs
  •  Worcestershire sauce
  •  Chili sauce 1 tsp
  •  Brown sugar 1 tsp
  •  Corn flour 1 tbs

Final cooking:

  •  Oil 2 tbs
  •  Dried red chilies chopped 1-2 or to taste
  •  Adrak (ginger) chopped 1 tbs
  •  Lehsan (garlic) chopped 1 tbs
  •  Bell pepper (different colors) cubes ½ cup (optional)
  •  Green onion’s white chopped ¼ cup
  •  Roasted peanuts ½ cup
  •  Salt to taste
  •  Black pepper to taste
  •  Sesame oil ½ tsp
  •  Green onion’s green chopped ¼ cup


Marinate chicken in mentioned ingredients and fry in 1 tbs oil until light brown. Set aside.

Mix all sauce’s ingredient, mix well and set aside.

In a wok, add oil and saute dried red chilies, ginger, garlic. Add white part of green onion and bell pepper, saute and add chicken and sauce.

ix well. Add roasted peanuts, sesame oil and green onion and mix.


Rice vinegar can be substituted with white vinegar

To make saucy, add chicken stock and increase quantity of corn flour in sauce.

In last step of cooking, all veges and chicken will be sautéed for lil time as everything is cooked. Don’t overcook the vegetables.

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