Kung Pao Chicken Recipe


  • 1 cup capsicum (green pepper)
  • 250 gm chicken boneless
  • 1/2 teaspoon sugar
  • 1/2 cup schezwan sauce
  • 1/2 cup onion
  • 1 tablespoon garlic
  • 3 tablespoon corn flour
  • 1 cup red bell pepper
  • 1 cup carrot
  • 1 teaspoon vinegar
  • 1/2 teaspoon soy sauce
  • salt as required
  • 1 teaspoon ginger
  • 2 tablespoon refined oil
  • 1 cup broccoli
  • powdered black pepper as required


  • Step 1 Chop the veggies

    To prepare this main dish recipe, take a bowl and add cornflour to it. Pour 1 cup water into it. Mix these two to prepare a slurry and keep it aside for a while. On a chopping board, chop the ginger, garlic, onions and carrots finely, chop the chicken into chunks, broccoli into florets, capsicum and red bell pepper into cubes. Add these in separate bowls and set these aside. Now, apply salt and black pepper to the chicken pieces and set them aside for some time.

  • Step 2 Saute the veggies and cook the chicken

    Place a pan over medium flame and heat refined oil in it. When the oil is hot enough, add ginger and garlic. Saute until they turn aromatic. Next, add in the chicken chunks. Fry these until they are no longer pink in the centre. Next, add the onions in it and saute them until they become translucent. Once done, add the carrots, capsicum and red bell pepper. Saute these for some time and keep stirring. Cook until they are tender.

  • Step 3 Add the sauces and seasonings

    Now, add the schezwan sauce, soya sauce, sugar, vinegar and cornflour slurry to the mix. Give the mixture a stir and toss the vegetables. Make sure that the sauces evenly coat the vegetables. Sprinkle salt and black pepper powder over these and mix it again. Cook for 5 more minutes. Once done, take it off the flame and transfer it to a bowl. Garnish with chopped spring onions and serve it hot with noodles or rice to enjoy!