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


  1. 15 dried red chilli peppers (use less if you want the dish less spicy)

  2. 6 chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)

  3. 3 cloves garlic, minced

  4. About 1 1/2 tbsps worth of minced ginger (preferable to do the mincing yourself)

  5. 3 green onions, sliced - use the white parts for cooking and save the green portions for garnish

  6. 1/2 cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)

For the marinade:

  1. 1 1/2 tbsps of Shaoxing Wine (Chinese Rice Wine)

  2. 1 tbsp light soy sauce

  3. 3/4 tsp salt

  4. 1 tsp cornstarch

For the sauce:

  1. 1 tsp light soy sauce

  2. 1 tsp dark soy sauce

  3. 1 1/2 tbsps sugar

  4. 1 tsp corn starch

  5. 2 tsps black vinegar

  6. 1 1/2 tbsps water

  7. Tiny dash of sesame oil


  1. Cut 3 boneless chicken thighs into 3 cm chunks

  2. Add 1 tbsp light soy sauce,

  3. 1 tbsp chinese rice wine,

  4. ½ tsp salt,

  5. 2 tsp cornstarch,

  6. Mix well and let it marinate for 30 mins

  7. Remove seeds from 15 dried chillies

  8. Slice 3 cloves of garlic

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

  10. Cut 5cm knob of ginger into slices

  11. Cut 2 chili padis

  12. mix 2 tbsp rice vinegar In a bowl with,

  13. 1 tbsp light soy sauce,

  14. 2 tbsp water,

  15. 2 tbsp sugar

  16. Mix well and set aside

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

  18. Fry until fragrant and remove peppercorns

  19. Add dried chillies, stir fry until colour darken

  20. Add sliced garlic,

  21. 1 tbsp of chopped ginger,

  22. and ⅓ of the spring onions

  23. Stir fry until fragrant

  24. Add sauce mixture and cook for 2 mins

  25. Transfer to bowl and set aside

  26. Add 2 tbsp oil to wok

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

  28. Stir fry until fragrant

  29. Add chicken thighs

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

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

  32. Serve and garnish with spring onions

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