Szechuan Kung Pao Chicken with Basmati Rice

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Made by Alessandro Cipriano


For 4 servings

  • 450 g of chicken breast (boneless) remove the skin
  • 4 tbsp roasted peanuts (original), if not available, cashew
  • 6-8 dried red chillies, seeded and chopped
  • 3 tablespoons of oil
  • 5 slices of fresh ginger
  • 4 cloves of garlic, sliced ​​or chopped
  • 2 small stems of spring onion, please cut into strips


  • 2 tbsp cornstarch
  • 4 tsp soy sauce
  • 2 tbsp white wine
  • 1 tsp oil-sesame oil


  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp of Chinese black vinegar
  • 1 dl water
  • 1/2 tbsp cornstarch

Kung Pao is a hearty and spicy chicken dish with a delicious homemade kung pao sauce. I learned this dish from my dear master Mr. Wegmüller, among other wonderful Chinese recipes. I have wonderful memories, I have learned a lot about Chinese cuisine in the 3 years I worked with him. Kung Pao is one of my favorites. Of course there are many more dishes, more recipes will follow in the future. In the Chinese cuisine, the preparation of the ingredients gives more to do than finalizing the dish.  Mise en place is the be-all and end-all, no matter what kind of cuisine.

How to do it!

Cut the chicken into small cubes. Then add the marinade and marinate for a good 30 minutes.

Mix the ingredients for the sauce in a small bowl and set it aside.

Now let the wok get very hot with some oil, meat must always be fried very hot. Then quickly fry the chicken. Then take out of the wok and set aside.

Put some oil in the wok again. Then add ginger, garlic and chilli and braise briefly. Now add the chicken back in. After that, add the roasted peanuts or cashew nuts.

Do not let the meat cook anymore. Let it sit a little bit.

Finally add the sliced ​​spring onions.

Basmati rice ingredients:

  • 1 large cup of basmati rice
  • 1.1 / 2 cups of water

Basmati rice is very easy to prepare.

I would not salt the rice, mostly white rice is perfumed and it tastes much better on its own. Let the rice cook (covered) for 2 minutes and it is best to set the rice aside. It goes on by itself.

Your Kung Pao Chicken is ready to serve.

Arrange the meat nicely on a plate, garnish the dish with coriander and serve with the basmati rice.

A cool Tsingato beer is suitable as a drink.

Ready to serve, enjoy!