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Kung Pao - Chinese Spicy Chicken With Peanuts And Chili

Kung Pao - Chinese Spicy Chicken With Peanuts And Chili

Try this easy Kung Pao chicken recipe to prepare in half an hour a spicy stir fry with white meat, peanuts and chili - one of the most famous Chinese foods

19 July, 2012
Average: 5 (6 votes)


Season & Occasion

serves for


total time

0 HR 25 MIN


4 breasts, approx. 800 g
Red chilli peppers
3 each
3 cloves
2 each
Peanut oil
45 ml
75 g
5 ml
Rice wine
30 ml
Soy sauce
To taste
To taste


Wash the chicken breasts, pat dry and dice.

Wash the chilies, slit open lengthwise, remove the seeds and cut the flesh into thin strips.

Peel and roughly chop the garlic.

Wash, trim and finely chop the spring onions.

Heat the oil and brown the meat with the chilies over a high heat.

Add the garlic, spring onions, peanuts and sugar and continue frying for 1-2 minutes.

Add the rice wine and a little water and simmer for 1-2 minutes, or until the meat is cooked.

Season to taste with soy sauce and salt.

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