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.