Kung Pao Chicken

Key Stage

KS 3 & KS 4


Design and Technology- Food Technology;

Cross-curriculum learning - Citizenship, History and Geography


Kung Pao Chicken


Lee Kum Kee





Download Lesson Plan (Full Updated Version)

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  • 250g chicken breast, cubed

  • 2 tbsp vegetable oil

  • 2 celery sticks, sliced

  • 1 green pepper, diced

  • 1 clove garlic, crushed

  • 25g roasted cashew nuts

Sauce Mix

  • 2 tbsp Lee Kum Kee Hoisin Sauce,

  • 1 tbsp Lee Kum Kee Chilli Bean Sauce (or Lee Kum Kee Chilli Garlic Sauce)

  • 2 Tbsp of water


  • 1 Tbsp Lee Kum Kee Premium Oyster Sauce


1. Marinate chicken in the Oyster Sauce and set aside.

2. Stir fry chicken and garlic over medium heat with 1 Tbsp of oil for 5 minutes.

3. Add all the vegetables and stir-fry for a further 3 minutes before adding the sauce mix.

4. Add in the roasted cashew nuts before serve.

A. Activity Plan

Learning outcomes:

  • How to make a traditional Chinese cuisine

  • Use various ingredients like cashew nuts or celery which are common in Asian cuisines.

  • Use various seasoning source e.g. chilli bean sauce, Oyster Sauce and Hoisin sauce.

  • Learn cooking techniques – stir-fry and Marinade

  • Learn to use a wok

  • Increase cultural understanding through learning about Chinese cuisines, utensils like wok and eating culture

B. Popular ingredients in Chinese dishes

1. Cashew Nut

cashew nuts

A popular snack with rich flavour, they are generally used whole in Chinese cooking.

2. Celery


Chinese celery has a more intense flavor than conventional celery. It can be sautéed and used to flavour soups, stews, and sauces; it is most often used in stir-fries and soups.

3. Garlic


An essential part of Chinese cookery for thousands of years, used in numerous ways: whole, chopped, diced, crushed or pickled.

C. Chinese Sauces

Oyster sauce

Oyster SauceOyster sauce is made with oyster extracts from oysters. Lee Kum Kee Premium Oyster Sauce originated since 1888 made with oyster extracts from the finest oysters. Use it as an all-purpose seasoning sauce to uplift the umami taste of meat and vegetables. Traditionally used as a marinade, it is a seasoning for stir-fries, as a condiment for many Chinese dishes.

Chilli Bean Sauce

Chilli Bean

Lee Kum Kee's Chilli Bean Sauce, also known as "Toban Djan", is a Sichuan style ingredient paste with a pungent blend of salted chilli peppers, soybean and broad bean pastes. The Chilli Bean Sauce can be used for Sichuan style stir-fries or as a dip. The sauce makes very for a very spicy dish.

Hoisin Sauce

Hoisin sauce

Lee Kum Kee's Hoisin Sauce, is typically used as a glaze for meat or as a dipping sauce. Great when fused in crispy aromatic duck and many Chinese classics such as Kung Pao Chicken. A reddish-brown sauce that is salty, sweet and spicy. The word Hoisin is a romanisation of the Chinese word for seafood 海鮮 (pinyin: hoi seen), although it does not contain seafood and tends to be made from soybean paste, garlic, chillies and other spices.

D. Preparation and Cooking techniques


1. Marinating technique

Marinating technique is very important in cooking Chinese dishes. Marination is the process of soaking foods in a seasoned liquid before cooking. It is commonly used to add flavour to the food and to tenderize tougher cuts of meat. The process may last mins or days. Different marinades are used in different cuisines. In Chinese cuisines, oyster sauce and soy sauce are quite common in marinating meat.

2. Stir-frying

stir-fryingStir-frying is a technique that when properly executed, foods can be cooked in minutes in very little oil so they retain their natural flavours and textures. Stir frying is a popular Chinese cooking technique for preparing food in a wok: chao. The chao technique is similar to the Western technique of sautéing. A small amount of cooking oil is poured down the side of the wok, followed by dry seasonings e.g. ginger and garlic, then at the first moment the seasonings can be smelled, meats are added and agitated.

Sautéing is a method of cooking food, that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking.

E. Cooking tools


WokA most useful and versatile piece of equipment, the wok may be used for stir frying, blanching, deep-frying and steaming foods.

The most common materials used in making woks today are carbon steel and cast iron.

Although the latter was the most common type used in the past, cooks today tend to be divided on which woks are superior, i.e. carbon steel or cast iron.

F. Story behind the dishes

Kung Pao Chicken is one of the most famous Chinese dishes and has its origin in Sichuan province. Kung Pao Chicken is linked to the figure of Ding Baozhen, governor ("Gong Bao" in Chinese) of Sichuan province in the 19th century. Legend has it that one day Ding fell into a river and was rescued by a local man. After saving him, the good-hearted man invited Ding home for dinner and cooked him a fantastic dish of diced chicken, peanuts and Sichuan peppercorns. He liked it so much that the dish became known as Kung (or Gong) Bao Chicken, using his rank as name of the dish.

Another version of the story says that Ding, undercover, went to a local restaurant in the province he was governing to observe the real lives of his subjects, and that is where he ate this dish for the first time. Which story is the authoritative one is unclear; all that we really know was that Ding was surely a big fan of this remarkable dish!

During the Cultural Revolution period in China, this dish changed name, as it was too linked to an Imperial past that many didn't like to remember: as a result, Kung Pao Chicken was renamed "fast-fried chicken cubes" (hong bao ji ding) or "chicken cubes with seared chilies" (hu la ji ding) until the 1980s when its name was restored.

There are many versions of this dish, depending on how spicy it is and which ingredients you add: the main types of Kung Pao Chicken are the Sichuan style (spicier) and "Western" style, which was adapted for milder palates.

The Sichuan version usually has Sichuan chili peppers, which are extremely spicy, and Sichuan peppercorn, which numbs the tongue, creating a hot and numbing feeling. The milder, Western version has more variety, and it is usually the one you find in restaurants in the UK. It can be cooked with other vegetables, ginger, orange, broth and tofu.