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Kung Po Chicken (Chinese Takeaway Style)

Recreate a Chinese takeaway favourite at home with this delicious kung po chicken recipe. Spicy, sweet & sour with cashew nuts.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword chinese takeaway, chinese chicken stir fry, kung po, kung po chicken
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Sauce

  • 200 millilitres light chicken stock or water
  • 3 tablespoons caster sugar
  • 1 1/2 tablespoons dark brown sugar
  • 20 millilitres distilled clear malt vinegar
  • 1/4 teaspoon beetroot powder, mixed with 1 tablespoon water

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 1/4 red pepper, deseeded and roughly chopped
  • 1/4 green pepper, deseeded and roughly chopped
  • 1 small handful tinned bamboo shoots, rinsed and drained (about 25 grams)
  • 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams)
  • 1 portion chicken for Chinese takeaway style stir fry dishes
  • pinch white pepper
  • 1/4 teaspoon MSG
  • 1 tablespoon hot bean sauce
  • 1 tablespoon chopped garlic in oil
  • 1/4 teaspoon dark soy sauce
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 2 teaspoons rice wine
  • 1 small handful toasted cashew nuts (about 25 grams)

Instructions

Sauce

  • In a pot, add 200 millilitres light chicken stock or water, 3 tablespoons caster sugar, 1 1/2 tablespoons dark brown sugar, 20 millilitres distilled clear malt vinegar and 1/4 teaspoon beetroot powder, mixed with 1 tablespoon water. Mix well, bring to the boil, reduce the heat to low and simmer for 3 minutes. Set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, 1/4 red pepper, deseeded and roughly chopped, 1/4 green pepper, deseeded and roughly chopped, 1 small handful tinned bamboo shoots, rinsed and drained (about 25 grams) and 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams). Stir fry for 1 minute. Add 1 portion chicken for Chinese takeaway style stir fry dishes, pinch white pepper and 1/4 teaspoon MSG and mix well. Add 1 tablespoon chopped garlic in oil, 1 tablespoon hot bean sauce and 1/4 teaspoon dark soy sauce. Add the prepared sweet and sour sauce, mix well and simmer for 2 minutes until the sauce reduces slightly.
  • 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 2 teaspoons rice wine and 1 small handful toasted cashew nuts (about 25 grams), mix well once more and serve.