Lee kum Kee

Kung pao chicken

Chicken marinated in soy sauce, white wine , cornflour shallow fried in oil and cooked in light soy sauce and chili based gravy
Course Main Course
Cuisine Chinese, indochinese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 persons



  • 450 gm boneless chicken breasts
  • 1 tbsp white wine
  • 2 tbsp Lee Kum kee light soy sauce
  • Salt to taste
  • 2 tbsp corn starch
  • 1 tbsp red chili paste

For deep fry

  • 1/2 cup sunflower oil
  • 2 tbsp Lee Kum kee sesame oil

For sauce

  • 1 tbsp #leekumkee chili oil
  • 1/2 cup shallots
  • 1 tbsp ginger grated
  • 1 tbsp garlic chopped
  • 1/2 cup roasted ground nuts or peanuts
  • 1 tpsp corn starch
  • 1 tbsp light soy sauce from #leekumkee
  • 1 tbsp oyster sauce.
  • 1 tbsp sugar
  • 2 to 3 red chilies deseeded and cut into pieces
  • Spring onions finely chopped



  1. Marinate chicken pieces in soy sauce, white wine and chili paste
  2. Heat the oil for deep fry
  3. Saute the chicken pieces and fry till crispy coated.
  4. Drain the oil
  5. In the pan fry the shallots, garlic and ginger,red chilies.
  6. Add light soy sauce and oyster sauce.
  7. Dissolve soy sauce and corn starch,sugar and salt in little water and add in the pan to form. Thick gravy
  8. Add the peanuts
  9. Add the fried chicken and stir.
  10. Garnish with spring onions

Recipe Video