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Kung Pao Chicken


450g Shazans Diced Chicken Breast, cut into smaller 2cm cubes
1 tbsp vegetable oil/ more for deep frying
2 garlic cloves, minced
2cm ginger, thinly sliced
1onion, cut quarterly
3 spring onions, sliced (save extra for garnish)
5 dried red chilies, cut roughly and deseeded
1 red pepper, chopped roughly
1 tsp sesame oil (optional)
¼ cup roasted peanuts/nuts/seeds (save extra for garnish)
For chicken marinade:


1 tsp light soy sauce

1 tbsp corn flour

For sauce:
1 tbsp rice vinegar

2 tbsp water

2 tbsp dark brown sugar

1 ½ tbsp light soy sauce

1 tsp dark soy sauce

2 tsp dark caramel sauce (for color)

2 tsp corn flour (cornstarch)

Step 1
Combine all the ingredients for the marinade in a glass or ceramic bowl. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes or ideally overnight if possible.
Step 2
Deep fry the marinated chicken until golden brown. Drain and put aside.
Step 3
Heat the oil in a wok over medium-high heat. Add the garlic, ginger, spring onion, red pepper and dried red chili. Stir-fry for 30 seconds.
Step 4
Combine all the ingredients for the sauce in a bowl. Set aside until required.
Step 5
Then add the sauce and simmer for 20 sec or until sauce starting to thicken.
Step 6
Add the cooked chicken. Drizzle over the sesame oil, some spring onions and add toss through the roasted peanuts/nuts/seeds.
Step 7
Serve sprinkled with peanuts/nuts/seeds, red peppers and spring onions. Serve with warm rice.