Kung Pao Chicken

Prep time

Ropot cook


20 minutes     

5 minutes                



Part 1:

500g boneless, skinless chicken breasts or thighs, cut into ½ inch cubes

1 table spoon vegetable oil               8 dried red chilies, seeds removed

1 teaspoon pepper                             4 garlic cloves, minced

3 slices of ginger                               3 green onions, chopped

1/3 cup unsalted dry-roasted peanuts



1 tablespoon vinegar                         1 tablespoon chicken broth

1 tablespoon sugar                            1 tablespoon soy sauce

2 tablespoon corn starch.

Note: Whisk the ingredients until the corn starch is dissolved.



2 teaspoon light soy sauce                2 teaspoon cooking wine

2 teaspoon corn starch                      1 teaspoon pepper

Note: Whisk the ingredients together until the corn starch is dissolved.


  1. Massage the chicken with the marinade in a bowl. Allow the chicken to marinate for 20 minutes.
  2. Add oil to Ropot, and then add Part 1 and Part 2 ingredients.
  3. Close the lid and press the “Function” key to select “Stir-fry”. Press “+” key to add an extra 2 minutes.