Kung Pao Chicken

Poultry

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

4

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 appetising, 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.

Ingredients

Adjust Servings
US / Metric
0.00
Dried red chilli peppers
0.00
Dried red chilli peppers
0.00
Chicken thighs or breasts
0.00
Chicken thighs or breasts
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
tbsp
tbsp
Ginger
0.00
tbsp
tbsp
Ginger
0.00
Green onions
0.00
Green onions
0.00
cup
cup
Unroasted cashew nuts
0.00
cup
cup
Unroasted cashew nuts

Marinade

0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cornstarch

Sauce

0.00
tsp
tsp
Light soy sauce
0.00
tsp
tsp
Light soy sauce
0.00
tsp
tsp
Dark soy sauce
0.00
tsp
tsp
Dark soy sauce
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Black vinegar
0.00
tsp
tsp
Black vinegar
0.00
tbsp
tbsp
Water
0.00
tbsp
tbsp
Water
Sesame oil
Sesame oil

Steps

1

Cut boneless chicken thighs into small pieces.
Cut boneless chicken thighs into small pieces.
Mark as completed

2

Mix together the ingredients for the marinade (light soy sauce, Shaoxing wine, salt, cornstarch), and marinade the chicken. Mix well and set aside for 30 minutes.
Mix together the ingredients for the marinade (light soy sauce, Shaoxing wine, salt, cornstarch), and marinade the chicken. Mix well and set aside for 30 minutes.
Mark as completed

3

Remove seeds from dried chillies. Slice garlic, spring onion, ginger and chilli padi.
Remove seeds from dried chillies. Slice garlic, spring onion, ginger and chilli padi.
Mark as completed

4

For kung pao sauce, pour rice vinegar, light soy sauce, water, sugar into a bowl. Mix well and set aside.
For kung pao sauce, pour rice vinegar, light soy sauce, water, sugar into a bowl. Mix well and set aside.
Mark as completed

5

Add peppercorns to a wok heated with oil. Fry until fully fragrant and remove peppercorns. Add dry chillies and stir fry until colour darken.
Add peppercorns to a wok heated with oil. Fry until fully fragrant and remove peppercorns. Add dry chillies and stir fry until colour darken.
Mark as completed

6

Add sliced garlic, chopped ginger, 1/3 of the spring onions and stir fry until fragrant.
Add sliced garlic, chopped ginger, 1/3 of the spring onions and stir fry until fragrant.
Mark as completed

7

Add sauce mixture and cook for 2 minutes. Transfer to a bowl and set aside.
Add sauce mixture and cook for 2 minutes. Transfer to a bowl and set aside.
Mark as completed

8

Add oil to wok, then add sliced ginger, chilli padis and rest of the spring onions. Stir fry until fragrant.
Add oil to wok, then add sliced ginger, chilli padis and rest of the spring onions. Stir fry until fragrant.
Mark as completed

9

Add chicken thighs. Add kung pao sauce once chicken is cooked.
Add chicken thighs. Add kung pao sauce once chicken is cooked.
Mark as completed

10

Serve and garnish with spring onions.
Serve and garnish with spring onions.
Mark as completed

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