How to make Kung Pao Chicken-SK Khazana -

A Chinese speciality, this spicy chicken dish is very popular here too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken legs, Salt (नमक)

Cuisine : Chinese

Course : Main Course Chicken

Kung Pao Chicken-SK Khazana

Kung Pao Chicken-SK Khazana Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kung Pao Chicken-SK Khazana Recipe

  • Boneless chicken legs cut into 1/2 inch cubes 250 grams

  • Salt to taste

  • Cornflour 3 tablespoons

  • Black peppercorns crushed to taste

  • Oil to deep fry

  • Sesame oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1/2 tablespoon

  • Dried red chillies broken 2

  • Red chilli paste 1 teaspoon

  • Spring onion bulbs sliced 3=4

  • Chicken stock 1/2 cup

  • Soy sauce 1 tablespoon

  • Red chilli sauce 1 tablespoon

  • Sugar 1/4 teaspoon

  • Roasted peanuts 1/4 cup

  • Spring onion greens sliced for garnish


Step 1

Put chicken pieces in a bowl. Add salt, 2 tablespoons cornflour and crushed peppercorns, mix well and set aside for 10-15 minutes.

Step 2

Heat sufficient oil in a kadai. Deep-fry chicken pieces till ¾ done. Drain on absorbent paper.

Step 3

Heat sesame oil in a non-stick pan. Add garlic and ginger, mix and sauté till fragrant. Add red chillies and mix well.

Step 4

Add chilli paste and mix. Add spring onion bulbs and 2 tablespoons vegetable stock, mix and cook for a minute.

Step 5

Add soy sauce, chilli sauce, salt and sugar and mix well.

Step 6

Mix remaining cornflour with some stock to make slurry.

Step 7

Add remaining stock to the pan and bring to a boil. Add slurry, mix and cook till the sauce thickens.

Step 8

Add fried chicken and peanuts, mix well and cook till the chicken is fully done.

Step 9

Garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.