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Chicken Kung Pao with Cashew & Steamed Jasmine Rice


  • 1kg diced chicken thigh fillet
  • 1 litre vegetable oil
  • 5ml sesame oil
  • 10g cornflour
  • 10ml Shoaxing wine
  • Pinch of sugar
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 red onion
  • 20g dry chilli
  • 1tsp crushed ginger
  • 1tsp crushed garlic
  • 100ml Kikkoman Naturally Brewed Soy Sauce
  • 1 0g Szechuan peppercorn
  • 100g toasted cashew nuts
  • 1 bunch shallots

Kikkoman sauce used in this recipe

45 mins
4 - 6
Cook time
10 mins
Prep time
35 mins

Chicken Kung Pao with Cashew & Steamed Jasmine Rice

This simple traditional Chinese stir fry dish gives maximum flavour with minimum fuss. It’s the perfect combination of salty, sweet and spicy flavours – you’ll love it!


  1. Create the marinade by mixing the soy sauce, shoaxing wine, sugar and cornflour. Cut the chicken thigh into cubes and leave to marinade for 20-30 mins.
  2. Dice the onion and the capsicum into 2cm pieces.
  3. Heat the vegetable oil to 180°C in a deep pan.
  4. Carefully place the chicken thigh in heated vegetable oil and cook until golden brown. Then drain the chicken from the oil and set aside.
  5. Using the same oil, deep fry the onions and capsicum for about 30 seconds, then strain and set aside.
  6. Discard the oil from the wok and reheat with a dash of sesame oil and add the garlic, ginger, Szechuan peppercorns and chilli. Cook for 1 minute to release flavour, constantly tossing the ingredients.
  7. Add the fried chicken thigh, onion and capsicum and mix together.
  8. Serve up with a garnish of freshly sliced shallots and coriander leaves.
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