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The Sauce:

Preparing the Chicken:

Rice Preparation:

Finishing off the Dish:

  • Onion, cubes 150.0 g
  • Celery, diced 150.0 g
  • Red chillies, dried 20.0 g
  • Garlic, finely chopped 40.0 g
  • Ginger, finely chopped 40.0 g
  • Peanuts, toasted 150.0 g
  • Spring onion, sliced 250.0 g
  • Ginger julienne 200.0 g
  • Fresh coriander, chopped 100.0 g

Designed for professional chefs, check out this Kung Pao Chicken recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder, Rafhan Corn Oil, Knorr Professional Batter Mix and Knorr Professional Chicken Soup Stock.



  1. The Sauce:

    • Whisk all the ingredients together and keep until stir-frying the chicken.
  2. Preparing the Chicken:

    • Marinate the chicken in Knorr Professional Chicken Stock Powder and a little oil for 6 hours.
    • Heat the Rafhan Corn Oil in wok, this will be used for deep frying the chicken pieces.
    • Drop the chicken pieces into Knorr Professional Batter Mix – just the dry powder, no need to mix it with water. We simply want to dust the chicken for frying.
    • Deep fry the chicken pieces until crispy and golden.
  3. Rice Preparation:

    • Dissolve Knorr Professional Chicken Soup Stock in water and add to the rice.
    • Cook and steam rice for about 15 minutes.
  4. Finishing off the Dish:

    • In a wok stir-fry the onions and celery for a minute, then add the chilli’s, ginger and garlic.
    • Add the chicken and toss as you cook.
    • Add the sauce and combine all the stir-fry ingredients.
    • Before serving mix in peanuts and spring onion.
    • Garnish with julienne ginger and coriander.