Kung Po Chicken (Chinese Takeaway Style)

Recreate a restaurant favourite at home with this delicious Chinese takeaway style kung po chicken recipe.

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This Chinese takeaway style Kung Po Chicken recipe brings the authentic flavour of a Scottish Chinese takeaway to your kitchen. Tender chicken, crisp vegetables and cashews are stir-fried with hot bean sauce, sugar and vinegar for a spicy dish that balances sweet and sour perfectly.

Ingredients for Chinese Takeaway Style Kung Po Chicken

This Scottish Chinese takeaway style kung po chicken recipe uses tender chicken and an assortment of vegetables, with a sweet and sour sauce made spicy with hot bean sauce.

• Light Chicken Stock
• Caster Sugar
• Dark Brown Sugar
• Distilled Clear Malt Vinegar
• Beetroot Powder
• Sunflower Oil
• Onion
• Red Pepper
• Green Pepper
• Bamboo Shoots
• Water Chestnuts
• Chicken For Chinese Takeaway Style Stir Fry Dishes
• White Pepper
• MSG
• Hot Bean Sauce
• Chopped Garlic in Oil
• Dark Soy Sauce
• Potato Starch
• Rice Wine
• Toasted Cashew Nuts

Cook Like a Takeaway: Want to see the exact oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.

How To Make Chinese Takeaway Style Kung Po Chicken

Making this Scottish Chinese takeaway style kung po chicken is easy and takes just a little preparation! First, the prepared sweet and sour sauce is made. Next, onion, pepper, bamboo shoots, water chestnuts and tender chicken are stir fried in a hot wok, along with hot bean sauce and chopped garlic in oil. The prepared sauce is added and simmered before being thickened slightly. Finally, a dash of rice wine and a handful of toasted cashews are added to finish and it’s ready to serve.

Step 1: Sauce

In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons tomato ketchup and Pinch white pepper. Mix briefly and set aside.

Step 2: Stir Fry

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/2 onion, sliced and stir fry for 30 seconds. Add 7-8 broccoli florets and stir fry for another 30 seconds. Add 1 portion chicken for Chinese takeaway style stir fry dishes, 1/4 teaspoon MSG, 1 teaspoon chopped garlic in oil, the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.

Step 3: Finish

Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine and Dash sesame oil, mix well once more and serve.

Recipe Tips For Chinese Takeaway Style Kung Po Chicken

Tender Chicken: This recipe uses chicken for Chinese takeaway style stir fry dishes. This simple velveting technique ensures you get deliciously soft and tender chicken pieces for your favourite takeaway style dishes.

Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!

I hope you’ll try this Chinese takeaway style kung po chicken recipe. If you do, let me know in the comments how it went!

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Kung Po Chicken Recipe FAQ

What is MSG and why should I use it?

MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.

Do I need a carbon steel wok to cook Chinese takeaway style dishes?

A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!

Can I use cornflour instead of potato starch?

Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.

Can I use beef / king prawns / vegetables instead?

Yes! This recipe also works well with beef, king prawns or mixed vegetables.

What’s the difference between light soy sauce and dark soy sauce?

In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.

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Do you like this Chinese takeaway style kung po chicken recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style salt and chilli ribs, prawn toast, chicken balls, fried rice and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.

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