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Recipe: Kung Po Chicken with Chillies and Cashews

A popular restaurant dish named after a Szechuan official who had a liking for this combination of spicy, tangy sauce, chillies and cashew nuts. If you buy raw cashews, do shallow fry them until they turn a golden brown


2 chicken breast fillets (or use 8 boneless thighs)
1 medium onion (diced)
1 jar Wing Yip Kung Po Sauce
85g cashew nuts
2 spring onions (3cm lengths)
8-10 dried red chillies (whole if small)
1 tsp minced garlic (or use fresh)
1 tsp minced ginger (or use fresh)
3 tbsp peanut or vegetable oil

Cooking Method

Serves 2

Cut chicken into bite size pieces.

Heat oil in a wok and fry dried chillies gently. Drain and keep aside.

In the same oil fry the onions, minced garlic and ginger.

Add the chicken and the Kung Po sauce together with 1/2 a jar of water.  Cook out the sauce for 3-4 minutes.

When the chicken is almost cooked add the fried chillies and the white stalks of the spring onions.

Last of all add the green spring onion tops and the cashew nuts, stir well and serve immediately.