TAMBAH DRAMA RECIPES | Kimball ‘Kung Pao’ Chicken

Preparation Time
15 minutes
Cooking Time
15 minutes
Serving Size
5 persons



  • 400g Deboned chicken, cut into 2cm cubes
  • 3 tbsp Oil
  • 10 Dried chillies, cut into 3cm lengths
  • 3 cloves Garlic, bruised
  • 2cm Ginger, thinly sliced
  • 1 Medium onion, cut into 2cm cubes
  • 100g Roasted peanuts
  • 2 stalks Spring onion, cut into 4cm lengths
  • For marination:
  • 1 tbsp Kimball Oyster Flavored Sauce
  • 2 tsp Sugar
  • ½ tsp Ground white pepper
  • 2 tsp Cheong Chan caramel sauce
  • 1 tbsp Cornflour


  1. Combine chicken pieces with marinade ingredients, mix well and set aside 10 minutes.
  2. Heat oil in a wok over medium heat and fry chilli for 2 minutes. Remove and set aside. Fry garlic and ginger in the remaining oil until golden brown. Add onion, fry 2 minutes and stir in marinated chicken.
  3. Stir-fry over high heat for 8-10 minutes. Add peanuts, dried chilli and spring onion. Stir-fry another minute. Serve dish hot with rice.

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