Kung Pao Chicken Menu is a dish that originated in China, precisely from the Sichuan region which is famous for its taste of spicy cuisine. Cooking Kung Pao Chicken is very easy and you can freely mix spices to suit your taste.


Saute the chicken until it is not too ripe, to avoid chicken meat being hard and the savory taste is gone. For cashews, another alternative can be to use fried peanuts.

  • 500 grams of chicken breast fillets, diced
  • 1 lemon, squeeze the water
  • 1 tablespoon of soy sauce
  • ½ tsp pepper powder
  • 1 tablespoon of cooking powder
  • 1 tablespoon of sesame winyak
  • 3 cloves of garlic, finely chopped
  • 5 dried red chilies
  • 1 paprika
  • cashews or peanuts, roasted
Sauce :
  • 1 tbsp oyster sauce
  • 1 tablespoon of cooking powder
  • 1 tablespoon of sesame oil
  • 1 tsp vinegar
  • 1 teaspoon of honey
  • 1 teaspoon of sugar
  • ½ teaspoon of chili powder
  • 200 ml of water
  • 1 tablespoon cornstarch dissolve with 1 tablespoon of water
  1. Soak the chicken in a mixture of lime juice, soy sauce, pepper powder, cooking wine and sesame oil. Stir until well blended and put in the refrigerator for 30 minutes until the seasoning permeates.
  2. Slice dry red peppers and peppers
  3. Heat a small amount of oil and cook the chicken for a while until it changes color and ripens about 80%. Lift and set aside
  4. Heat a little oil, saute garlic until fragrant. Add slices of dried red chili and paprika.
  5. Add oyster sauce, cooking wine, sesame oil, vinegar, honey, sugar, chili powder and water, mix well and then add the cornstarch solution. Cook briefly until boiling
  6. Add the chicken and beans to the sauce and mix well. Cook until the sauce thickens. Lift and serve

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