Kung Pao Chicken

25 min



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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Adjust Servings
15dried red chilli peppers (use less if you want the dish less spicy)
6chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
3cloves garlic, minced
About 1 ½ tbsps worth of minced ginger (preferable to do the mincing yourself)
3green onions, sliced - use the white parts for cooking and save the green portions for garnish
½cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)
For the marinade:
1½ tbsps of Shaoxing Wine (Chinese Rice Wine)
1tbsp light soy sauce
¾tsp salt
1tsp cornstarch
For the sauce
1tsp light soy sauce
1tsp dark soy sauce
1½ tbsps sugar
1tsp corn starch
2tsps black vinegar
1½ tbsps water
Tiny dash of sesame oil

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