Kung Po Chicken Hassel Back Potato
Lee Kum Kee

Kung Po Chicken Hassel Back Potato

Serves 2
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Making Hasselback potatoes may seem daunting but this super simple recipe will teach you how to master them in just 20 minutes. Therefore, you no longer need to worry about making this delicious meal for your family.


2 x 150g potato, washed
30g butter, melted
2 Tbsp cooking oil
100g chicken, chopped into small bite-sized pieces
30g onion, diced
30g sweet corn
30g toasted cashew nuts, half crushed
2 Tbsp creme fraiche


1 Cut the potatoes into slices of about 5mm thick, but do not cut to the bottom. You can put two chopsticks on the bottom to prevent cutting right through.
2 Microwave the potato in medium heat until cooked for 5-7 minutes.
3 Place on a baking tray and brush the potato with melted butter and season with salt. Bake in the pre-heat oven at 200°C/180°C fan/gas 6 for 8 minutes until golden brown and crispy.
4 Sauté onion in oil until soft. Add chicken. After chicken is cooked, add the sweetcorn and Lee Kum Kee Kung Pao Chicken Stir-fry Sauce .
5 To assemble, place the potatoes on a plate and chicken on top. Sprinkle crushed and whole cashew nuts for decoration. Spoon cream fraiche on the side.


1 The chicken mixture can be shaped as quenelle and placed on top of the Hasselback potatoes. More sauce and nuts can be placed in moon shape around the potatoes.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.