Kung Pao chicken and cashew nuts

  • Servings : 2-4
  • Prep Time : 40m
  • Cook Time : 10m
  • Ready In : 50m

Kung Pao chicken and cashew nuts.

This is a lovely fairly hot chicken dish with a great sauce. Exactly like your local takeaway.

Yet another dish I learned from a chef in a Chinese restaurant.

The chicken is velveted and pre-cooked before the final dish is stir-fried. This makes the chicken very soft.

The technique and method for velveting is here.


Link to ginger garlic paste is here.

The best tip I can give is make sure you do all the prep work before you start cooking the final dish.

Try to use the ingredients as specified. They are readily available online.

There are a few steps to this Kung Pao chicken recipe but the effort is worth it.

As usual I have included images in the slider above to help with the steps.


  • 1 Recipe velveted chicken (link to recipe above)
  • 1/2 Of a red pepper cut into chunks.
  • 1/2 Of a yellow pepper cut into chunks.
  • 4 Spring onions sliced diagonally.
  • 1 Teaspoon ginger garlic paste (link to recipe above)
  • Handfull of roasted salted cashew nuts.
  • 50 ml Sriracha hot chilli sauce (available online)
  • 25 ml Yeo's sweet chilli sauce (available online)
  • 100 ml cold Chicken stock.
  • 1 Teaspoon cornflour.
  • Vegetable oil for stir-frying.


Step 1

First make the sauce. In a small jug combine the cold chicken stock and the chilli sauces. Then add the cornflour and whisk until there are no lumps of cornflour left.

Step 2

Place your wok on a high heat. Add a glug of vegetable oil. Add the ginger garlic paste and immediately stir, add the peppers and onions and stir-fry for 30 seconds or so.

Step 3

Add the velveted chicken and stir-fry for 3-4 minutes until it's starting to brown (see image in slider above) Add the cashew nuts and stir.

Step 4

Now add the pre-prepared sauce and bring to a rapid boil until it has thickened. This will happen quickly because of the cornflour. If it looks a bit too thick just add some water. Serve.

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