Kung Pao Chicken – 宫保鸡丁

A classic dish known all around the world for its use of dried chillies. Our local version is slightly tangy, slightly sweet while staying true to its SPICY roots.

Kickstart the dish by Infusing the oil with peppercorns and dried chillies. This gives it the distinct kung pao chicken kick. Adding  loads of aromatics like ginger, garlic and spring onions makes the dish even more appetizing, we chose chicken thighs over breast so that it stays juicy even when stir fried. Definitely a great dish to pair with piping hot rice!

Tip: Adjust the amount of dried chillies according to your preference, but do take note not to use less than 10 dried chillies. For those who loves some crunch, you can add cashew or peanuts to the dish.

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  • Servings: 4

  • Time: 25 min

  • Skill: Easy

Ingredients

  1. 3 boneless chicken thighs

  2. 15 dried chillies (seeds removed)

  3. 1 tbsp black peppercorns / Sichuan peppercorns

  4. 4 stalks of spring onions (cut into 5cm)

  5. 3 cloves garlic (sliced)

  6. 1 tbsp of chopped ginger

  7. 5 cm knob of ginger (sliced)

  8. 2 chilli padis

  9. 5 tbsp oil

  10. 1 tbsp dark soy sauce

  11. marinade

  12. 1 tbsp light soy sauce

  13. 1 tbsp chinese rice wine

  14. ½ tsp salt

  15. 2 tsp cornstarch

  16. sauce

  17. 2 tbsp rice vinegar

  18. 1 tbsp light soy sauce

  19. 2 tbsp water

  20. 2 tbsp sugar

  21. 3 boneless chicken thighs

  22. 15 dried chillies (seeds removed)

  23. 1 tbsp black peppercorns / Sichuan peppercorns

  24. 4 stalks of spring onions (cut into 5cm)

  25. 3 cloves garlic (sliced)

  26. 1 tbsp of chopped ginger

  27. 5 cm knob of ginger (sliced)

  28. 2 chilli padis

  29. 5 tbsp oil

  30. 1 tbsp dark soy sauce

  31. marinade

  32. 1 tbsp light soy sauce

  33. 1 tbsp chinese rice wine

  34. ½ tsp salt

  35. 2 tsp cornstarch

  36. sauce

  37. 2 tbsp rice vinegar

  38. 1 tbsp light soy sauce

  39. 2 tbsp water

  40. 2 tbsp sugar

Instructions

  1. Cut 3 boneless chicken thighs into 3 cm chunks

  2. Add 1 tbsp light soy sauce,

  3. 1 tbsp chinese rice wine, ½ tsp salt and 2 tsp cornstarch

  4. Mix well and let it marinate for 30 mins

  5. Remove seeds from 15 dried chillies

  6. Slice 3 cloves of garlic

  7. Cut 4 stalks of spring onions into 5 cm length

  8. Cut 5cm knob of ginger into slices

  9. Cut 2 chili padis

  10. mix 2 tbsp rice vinegar In a bowl with, 1 tbsp light soy sauce, 2 tbsp water and 2 tbsp sugar,

  11. Mix well and set aside

  12. Add 1 tbsp black peppercorns / sichuan peppercorns to a wok heated with 3 tbsp oil

  13. Fry until fragrant and remove peppercorns

  14. Add dried chillies, stir fry until colour darken

  15. Add sliced garlic, 1 tbsp of chopped ginger and ⅓ of the spring onions

  16. Stir fry until fragrant

  17. Add sauce mixture and cook for 2 mins

  18. Transfer to bowl and set aside

  19. Add 2 tbsp oil to wok

  20. Add sliced ginger, chili padis and rest of the spring onions

  21. Stir fry until fragrant

  22. Add chicken thighs

  23. Once chicken is almost cooked, add kung pao sauce

  24. Add 1 tbsp dark soy sauce cook for another min

  25. Serve and garnish with spring onions

  26. Cut 3 boneless chicken thighs into 3 cm chunks

  27. Add 1 tbsp light soy sauce,

  28. 1 tbsp chinese rice wine, ½ tsp salt and 2 tsp cornstarch

  29. Mix well and let it marinate for 30 mins

  30. Remove seeds from 15 dried chillies

  31. Slice 3 cloves of garlic

  32. Cut 4 stalks of spring onions into 5 cm length

  33. Cut 5cm knob of ginger into slices

  34. Cut 2 chili padis

  35. mix 2 tbsp rice vinegar In a bowl with, 1 tbsp light soy sauce, 2 tbsp water and 2 tbsp sugar,

  36. Mix well and set aside

  37. Add 1 tbsp black peppercorns / sichuan peppercorns to a wok heated with 3 tbsp oil

  38. Fry until fragrant and remove peppercorns

  39. Add dried chillies, stir fry until colour darken

  40. Add sliced garlic, 1 tbsp of chopped ginger and ⅓ of the spring onions

  41. Stir fry until fragrant

  42. Add sauce mixture and cook for 2 mins

  43. Transfer to bowl and set aside

  44. Add 2 tbsp oil to wok

  45. Add sliced ginger, chili padis and rest of the spring onions

  46. Stir fry until fragrant

  47. Add chicken thighs

  48. Once chicken is almost cooked, add kung pao sauce

  49. Add 1 tbsp dark soy sauce cook for another min

  50. Serve and garnish with spring onions