Kung Pao Chicken

Sorry for the lack of posting in the last few days, work has been swamped so I chose sleep over blogging late at night. Well the good thing is I didn’t let work get in the way of cooking, in fact I find food preparation so relaxing now a days, it’s really a good way to wind down after a busy day of designing!


1 1/2 lbs of chicken thigh
3 tablespoons roasted peanuts
3 red chili peppers (deseeded and cut into halves)
2 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 green pepper, cut into large bite size
1 small onion, cut into large bite size
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch


  1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
  4. Clean the wok and add in the remaining 1 tablespoons of cooking oil until it smokes.
  5. Add in the ginger and garlic slices and do a quick stir before adding in the red chilies.
  6. Stir fry the red chilies until aromatic and they smell spicy, toss in the vegi, stir fry for 2-3 minutes, then add in the chicken meat.
  7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
  8. Add in the sauce and stir continuously until everything is nicely coated with the sauce.
  9. Add in the scallions and stir evenly.
  10. Dish out and serve hot with steamed white rice.

Adapted from Rasa Malaysia


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