Easy Kung Pao Chicken “宫保鸡丁”

Hong Kong Style Egg Tarts "港式蛋撻"
Hong Kong Style Egg Tarts “港式蛋撻”
September 8, 2017
Easy Rice Cooker Cheesecake
Easy Rice Cooker Cheesecake
October 23, 2017


Servings: 2 to 3 persons
Difficulty level: Beginner


  1. Preparation
    Dice chicken into bite-sized cubes. Wash, drain, chop and dice all vegetables into 1-cm pieces. Mince ginger and garlic.
  2. Marinate chicken
    Mix together chicken, light soy sauce, sugar and white pepper powder. Marinate chicken for about 30 minutes.
  3. Kung Pao sauce
    Mix together light soy sauce, black vinegar, dark soy sauce, sugar, water and cornstarch. Stir until cornstarch is fully dissolved. Set aside.
  4. Cook
    Add 1 tbsp of vegetable oil into a medium-heat wok. Add marinated chicken cubes. Stir-fry chicken for about 3 – 5 minutes or until cooked through. Set chicken aside. Using the same wok, add 3 tbsp of vegetable oil. Add dried chillies. Stir-fry for about 30 seconds to a minute or until chillies turned slightly dark red. Add ginger and garlic. Stir-fry for about 30 seconds or until lightly browned. Add scallion whites. Stir-fry for about 30 seconds. Add red onion. Stir-fry until onions turned translucent. Add cooked chicken and roasted peanuts. Mix thoroughly. Add Kung Pao sauce. Stir-fry until well combined.
  5. Serve
    Top with fresh scallion greens. Good to go with Jasmine fragrance rice. Enjoy!