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Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁)

Spicy, sourish, crunchy…… this is what you’ll get from this tender Szechuan Chicken dish. This ultimate Chinese cuisine has taken the world by storm; not just in Asia but also in the West.
Recipe featured @ OMY-食天堂Eat as DIY 好主意!

There’re many ways to cook it. Some with Szechuan peppercorns, some with vegetables & others with cashew or peanuts etc. Sometimes, I’d use Prawns instead of Chicken too. I’ve a bottle of Wasabi Macademia Nuts sitting in my fridge, so I’ve added them to this dish.
In this recipe, I’m using vacuum-packed dried seedless red chillies, all nicely cut-up. If dried red chillies are not enough to ignite those spicy taste buds of yours, add lots of Szechuan peppercorns to give you that hot & numbing feeling. Be warned! This recipe is HOT!

6 Chicken breast Stripes
1 tbsp Macadamia nuts
1 tbsp Dried red chillies
3 cloves Garlic
1 tbsp Cooking oil

1 tsp Soy sauce
1 ½ tbsp Oyster sauce
1 tbsp Vinegar
1 tsp Wine
1 tsp Sesame oil
½ tsp Sugar
½ tsp Corn flour

1 tbsp Vinegar
½ tsp Black sauce
½ tsp Soy sauce
2 tsp Sesame oil
2 tbsp Water
½ tsp Corn starch

  1. Remove tendon from chicken. Rinse & cut into cubes. Marinate for at least 30 mins.
  2. Heat oil & fry chicken on high fire to seal in juices. When it turns slightly golden brown, lower fire & add garlic & chillies. Continue to fry for another minute.
  3. Mix sauce in a bowl & pour in. Stir evenly to ensure chicken is nicely coated. When sauce is reduced, add nuts & mix well. Viola! You’ll get a tantalizing chicken dish with a crunchy twist!


  1. Hi Shirley, what a coincidence! I was clicking on your site before I go through my blog and saw your comment. You didn't lost me. ha... Just being slow. Yes, still having problems entering your site. I have to click for quite a few times before I can enter it successfully. And then comment box some more... another few more clicks too! ha... Hopefully, this comment will make it through.
    p/s testing before I make another few more lines!

  2. Good! No I think the comment box is working fine today. haha... I've been busy due to the Chinese Festival 'qing ming'. Have been cooking a storm and some preparation for the praying. Have to travel far to visit my hubby's site encestors. What about you? You've been cooking quite often lately. Hubby must be so happy and guess what? His waist wasn't very happpy. haha... Hope you're having fabulous week ahead.
    Blessings, Kristy

  3. Oh this is SO yummy! And with Wasabi Macademia Nuts! Wow! This is the next level of Kung Po Chicken! ;)

  4. I LOVE sichuan peppers and use so much of it. Especially good in winter.... :D

  5. this is my kind of recipe, lovely with plain white rice. thanks for sharing.

  6. This looks wonderful. Kung Po Chicken is a dish that has become very popular here in the US but it is often badly made, usually with much too much sugar and wet rather than dry, which makes for a 'sticky' sweet sauce. But when made well, you understand why it is a classic. Your version looks delicious!

  7. strangely enough, kong po is more popular with westerners than locals

  8. Hi Shirley,

    So late to comment today :( Mother in law was in town and things were a bit hectic. Oh, this does sound like quite the spicy dish. I love dishes with some heat to them so I'm definitely a fan of this. The fact that this dish is versatile with prawns too has me very intrigued. I'd love to give this a try some time soon! Look for it on my FB. Lol.

  9. Kristy, thks so much for your patience! So sorry u've to go thru so much problem. So far, I haven't received any "complaints" from other bloggers. All these internet thingy can be a pain at times alto they're a great invention. Glad to have u back despite your busy schedule.

    Min, thks & glad u like it! Hope the lobster pix helps :)

    Penny, I can imagine eating this in winter. Yummy!

    Nava, u're absolutely right! Just a bowl of rice with this settles one meal :)

    Frank, thks for dropping by & adding your favourable comments! Will be checking out your blog soon :)

    Kendra, that is an interesting info! Thks for visiting!]

    Lequan, love ur sharing on FB too! Makes me drool :)

  10. Shirley, I like that you put wasabi macadamia nuts instead of cashew. Got to try your version some time. I love kung po cuttle fish too! Sinful but very delicious!

  11. denise @ bread expectationsApril 8, 2011 at 5:00 PM

    Oooh! More chilli please! I really like Sze Chuan style food and the wasabi nuts are a really original touch. Nice job Shirley!!!

  12. Victoria, Kung Po Cuttlefish sounds good too! Thks for dropping by again :)

    Denise, some like it HOT! Hahaha! And u're hot, babe :) Good to have u back!


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