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  • Cashew Nuts, toasted 20.0 g
  • Coriander leaves, to garnish 10.0 g

Designed for professional chefs, check out this Kung Pao Chicken recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder, Knorr Professional Oyster Sauce and Knorr Professional Chicken Stock Powder.



  1. Marinade:

    • Combine the chicken with all the ingredients for the marinade. Let it stand for 5 hours or overnight in the chiller.
    • Deep-fry the chicken until 75% cooked. Set the chicken over a strainer to remove excess oil.
  2. Sauce:

    • To make the sauce, combine all the ingredients in a bowl. Taste and adjust seasoning.
    • Heat a clean wok over high heat.
    • Add the oil, stir-fry the garlic, chilies, onions, and ginger until fragrant.
    • Add the pre-cooked chicken.
    • Pour in the sauce and toss to mix.
    • Add the capsicums and the spring onions.
    • Transfer the dish to a serving plate.
  3. Garnish:

    • Garnish with cashew nuts and coriander leaves.