Chinese Take away style - Kung Pao Chicken

Chinese Take away style

Kung Pao Chicken

Have you had this feeling when you are at home, all relaxed and chilling, don't feel like eating guilty from a restaurant or order a takeaway and wanted to have something Chinese and eat in about half an hour? I have always had that kinda craving especially on a cleanup spree day. It is always so satisfying to have easy to cook delicious homemade meal. Don't think of the dishes to wash. They can always be done later but a good family time with good food is always the best idea. No place outside can give the comfort of home.

Chinese cuisine has been close to my heart since childhood. My family always teased me saying I should have been born a Chinese and not Indian. My sister just cannot stand how chicken can be made sweet and spicy. That is what I love about Chinese cuisine. Especially Indo-Chinese. The aromatic white basmati rice balances the flavor of Kung Pao Chicken.

When you can make the perfect take out dinner why leave the comfort of your home. Relax and cook this easy peesy recipe at home with the family. Let's move on to the ingredients.


  • 1/4 Cup soy sauce, divided
  • 2 tsp cornstarch, divided
  • 300 gm chicken breast, chopped into 1" pieces
  • 1/4 Cup low-sodium chicken broth
  • 2 tsp sesame oil
  • 1-2 dry red chilli 
  • 1 tsp  red chilli sauce
  • 1 tsp Sriracha sauce
  • 1 tsp peri peri sauce
  • 1 tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 3 green onions, finely sliced
  • 1/3 cup Chopped peanuts


  1. In a medium bowl, combine 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes.
  2. Make the sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, remaining 1 teaspoons cornstarch, chicken broth, red chilli sauce, Sriracha sauce, and peri peri sauce. Whisk until evenly combined.
  3. In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from heat.
  4. Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more. Add the dry red chillies  
  5. Return chicken to skillet and pour in sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  6. Stir in green onions and peanuts. Serve immediately.

Note: You can avoid all the sauces and stick to just the soy sauce. And if you like it sour you may add in a little vinegar. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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